Cream Cheese Cinnamon Bread Cookie Cutouts are a delicious treat that combines the flavors of warm cinnamon and tangy cream cheese. Perfect for breakfast or a sweet snack, these cookie cutouts are easy to make and sure to be a hit with the whole family.


2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
4 oz cream cheese, at room temperature
1/2 cup granulated sugar
1 egg
2 tsp ground cinnamon
1/4 cup powdered sugar (for dusting)


In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the butter and cream cheese together until smooth. Slowly add the granulated sugar and continue to beat until light and fluffy. Beat in the egg.

Gradually add the dry ingredients to the butter mixture and stir until a dough forms. Divide the dough in half and flatten each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Roll out one of the dough disks on a lightly floured surface to about 1/4 inch thickness. Using a cookie cutter, cut out desired shapes. Gather the scraps and re-roll as needed.

Combine the ground cinnamon and powdered sugar in a small bowl. Brush the top of the cookie cutouts with a little water and sprinkle with the cinnamon sugar mixture.

Place the cookie cutouts on the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Repeat the process with the second dough disk.

Enjoy your Cream Cheese Cinnamon Bread Cookie Cutouts as a sweet breakfast, a snack or a dessert. You can store them in an airtight container at room temperature for up to 3 days.