Ingredients:
- 4 oz full-fat cream cheese, slightly softened
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 tbsp vanilla extract
- 2 cups all-purpose flour, leveled
- 1 tsp baking powder
- 0.5 tsp fine sea salt
- 0.25 cup granulated sugar (for coating)
- 1 tbsp ground cinnamon (Saigon or Korintje)
Instructions:
- Prep the heat. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Note: A preheated oven is vital for the flash bake rise.
- Cream the base. In your stand mixer, beat the 4 oz cream cheese and 0.5 cup unsalted butter on medium high speed for 2 minutes. Wait until the mixture is pale and looks like whipped frosting.
- Sweeten the mix. Add 1 cup of granulated sugar. Continue beating for another minute until the mixture is light and noticeably fluffy.
- Emulsify the liquids. Lower the mixer speed and add the egg and 1 tbsp vanilla extract. Mix until just combined. Do not over mix here as you want to avoid adding too much air after the sugar is in.
- Whisk dry components. In a separate bowl, whisk the 2 cups flour, 1 tsp baking powder, and 0.5 tsp salt until there are no clumps.
- Combine carefully. Gradually add the dry ingredients to the wet mixture. Stop the mixer when you still see a few white streaks of flour.
- Final fold. Use a spatula to finish folding the dough by hand. This ensures the bottom of the bowl is incorporated without overworking the gluten.
- Create the coating. In a small bowl, stir together the 0.25 cup sugar and 1 tbsp ground cinnamon.
- Portion and roll. Use the #40 scoop to grab 1.5 tablespoon mounds. Roll them into smooth spheres, then toss them in the cinnamon sugar until they are heavily coated.
- The bake. Place spheres 2 inches apart on the sheets. Bake for 9 to 11 minutes until the edges are set but the centers still look soft. Cool on the pan for 5 minutes before moving to a rack.