Ingredients

The following ingredients have 4 Servings
  • ½ cup unsalted butter (at room temperature)
  • 4 ounces cream cheese (at room temperature)
  • 1 and ½ cup powdered sugar (sifted)
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 and ¾ cup all-purpose flour (sifted and measured correctly)
  • ¼ cup granulated sugar
  • ½ tablespoon ground cinnamon

Instruction

  • Please read post above for detailed tips and tricks.
  • Combine butter and cream cheese in the bowl of a stand mixer and beat until creamy.
  • Add sugar and beat until light and creamy.
  • Add eggs and vanilla extract.
  • Stir together flour, baking powder, and salt in another bowl. Slowly add this to the butter mixture.
  • Cover bowl with plastic wrap and transfer to the refrigerator to chill for at least 30 minutes. I prefer to chill for 1 hour.
  • Preheat your oven to 350°F and line a half baking sheet with a silicone mat.
  • Mix granulated sugar and cinnamon together.
  • Remove chilled dough from refrigerator and using a 1. 5 tablespoons spring-release scoop, scoop into even portions. Roll into a smooth ball between your palms. Roll in the cinnamon/sugar mixture until completely coated. Place on the room temperature (not hot) baking sheet 2-inches apart.
  • Bake at 350°F for 8 to 9 minutes. Do not overbake. These cookies do not get brown. They will firm up as they cool. Cool for 5 minutes on the baking sheet then remove to a wire rack to cool completely.