Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar (for dusting)
Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Dough:
- In a large mixing bowl, cream together the softened butter, sugar, and cream cheese until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Chill the Dough:
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.
- Shape and Bake:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Using a small cookie scoop or tablespoon, scoop the dough and roll it into small balls (about 1 inch in diameter).
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a spoon or your thumb to create a small indentation in the center of each cookie to resemble a donut hole.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Add Cinnamon-Sugar Topping:
- While the cookies are still warm, combine the cinnamon and sugar for the topping in a small bowl.
- Gently roll the tops of the cookies in the cinnamon-sugar mixture or sprinkle the mixture over the tops.
- Cool and Dust:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar for a final touch of sweetness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: per serving, assuming 24 cookies
- Calories: 120 kcal
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g