Two-Tone Cinnamon Cookies Calling all cookie fans! These two-tone cinnamon cookies are packed with the sweet fall flavors of cinnamon, vanilla, and cream cheese for a soft and scrumptious dessert.. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 27, 2018 Print Share Share Tweet Pin Email Prep Time: 35 mins Chill Time: 60 mins Bake Time: 8 mins Total Time: 35 mins Servings: 14 Yield: 14 cookies Jump to Nutrition Facts Ingredients ½ cup butter, softened 1 3 ounce package cream cheese, softened 1 cup powdered sugar ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon 1 egg 1 ½ teaspoon vanilla 2 ¼ cup all-purpose flour 1 recipe Cinnamon Glaze (see recipe below) 1 recipe White Glaze (see recipe below) Cinnamon Glaze 1 cup cinnamon-flavor pieces, bittersweet chocolate pieces, or semisweet chocolate pieces 2 teaspoon shortening White Glaze 1 cup white baking pieces 2 tablespoon shortening Directions In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar, baking powder, salt, and cinnamon. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375 degrees F. On a lightly floured surface, roll out dough until 1/4 inch thick. Using a fluted round 3-1/2-inch cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are very lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; cool. Fill a small resealable plastic bag with Cinnamon Glaze; snip off one small corner. Set aside. Spoon White Glaze over tops of cookies, spreading almost to the edges. Place cookies on a wire rack set over waxed paper. Drizzle with Cinnamon Glaze. If desired, gently swirl a knife through glazes to marble. (Reheat either glaze in the microwave if necessary.) Let stand until glazes are set. Makes about 14 cookies. Cinnamon Glaze In a small saucepan, combine cinnamon-flavor pieces and shortening. Cook and stir over low heat until melted. White Glaze In a small saucepan, combine white baking pieces and shortening. Cook and stir over low heat until melted. Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Print Nutrition Facts (per serving) 385 Calories 20g Fat 45g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 385 % Daily Value * Total Fat 20g 26% Saturated Fat 12g 60% Cholesterol 39mg 13% Sodium 231mg 10% Total Carbohydrate 45g 16% Total Sugars 29g Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.