Cinnamon Cream Cheese Cookies

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### **How to Make Cinnamon Cream Cheese Cookies**

1. **Preheat and Prepare**
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

2. **Cream Butter and Cream Cheese**
In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy. Add the sugar and continue beating until well combined.

3. **Add Wet Ingredients**
Mix in the egg and vanilla extract, ensuring everything is thoroughly incorporated.

4. **Combine Dry Ingredients**
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

5. **Mix It All Together**
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

6. **Shape and Bake**
Roll the dough into tablespoon-sized balls and place them on the prepared baking sheets. Gently flatten each ball with your fingers or the back of a spoon. Optionally, sprinkle the tops with cinnamon sugar for extra flavor and crunch.

7. **Bake to Perfection**
Bake for 10-12 minutes, or until the edges are set and the tops look slightly puffy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

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### **Tips for the Best Cinnamon Cream Cheese Cookies**

– **Chill the Dough**: If your dough feels too soft to handle, refrigerate it for 20-30 minutes before shaping.
– **Cinnamon Sugar Topping**: For an extra special touch, roll the dough balls in cinnamon sugar before baking.
– **Storage**: Store these cookies in an airtight container at room temperature for up to five days—or freeze them for longer-lasting treats.

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### **Serve and Enjoy**

Cinnamon Cream Cheese Cookies are delightful on their own but pair wonderfully with a hot cup of coffee, tea, or even a glass of cold milk. They also make a thoughtful homemade gift, wrapped in a decorative tin or tied with ribbon.

Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to bring a smile to your face. Happy baking!