Cinnamon Cream Cheese Meltaways

cream cheese meltaways 2

I always try to do one cookie that is an ultimate people pleaser. Some people don’t like mint or caramel or chocolate or whatever, but it’s reallllllly hard not to like these. The ingredients are pretty generic — nothing to offend anyone here — but the texture and flavor are perfect.

These are a cross between a shortbread and a snickerdoodle. They have that rich, buttery base (enhanced with cream cheese) and a hint of cinnamon and sugar on the outside. They bake up nice and puffy, so they’re pretty to look at too.

My only caution — be very careful not to overcook these. You DO NOT want them to turn golden in any way — they should be pale, puffy cookies. Basically, as soon as the centers are not shiny (wet), they are done!

cream cheese meltaways 1

Cinnamon Cream Cheese Meltaways

1 cup unsalted butter, softened
6 ounces cream cheese, softened
3 cups powdered sugar
2 eggs
1 teaspoon baking powder
2 teaspoon vanilla bean extract
pinch kosher salt
3 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tablespoons ground cinnamon

In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. Slowly add the powdered sugar until combined. Add egg, baking powder, vanilla, and salt. Mix to combine. Add flour in slowly until fully incorporated, scraping the sides as needed. Place in fridge for one hour to rest.

Preheat oven to 375 degrees. In a small bowl, mix together the cinnamon and sugar. Set aside.
Roll dough into 1 inch sized balls, about 2 teaspoons worth of dough. Roll until coated in the cinnamon sugar mixture. Place on a parchment lined cookie sheet about 2 inches apart.
Bake for 8-9 minutes, until just set. Do not overbake, it is hard to tell when these cookies are ready, they will puff up but won’t get golden brown. Let cool on baking sheet for 10 minutes. Transfer cookies to a wire rack and let cool completely.

Makes about 45 cookies.

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