Today’s “Cookie Monday” yields a special treat–Cinnamon Roll Sugar Cookies!!!!! Wait, I think I need one more–!
As soon as this recipe from Picky Palate hit my inbox, my heart started pounding. As I scrolled through and the idea settled in, I knew I was a goner. Photo by photo, I watched as Jenny started with a fabulous sugar cookie dough, spread butter over it (!), sprinkled brown sugar & cinnamon over that (!), rolled it up, sliced and baked it, then drizzled the cookies with cream cheese icing (!). This is such a creative use of sugar cookie dough and I couldn’t resist the combination of cookies and cinnamon rolls.
Seriously, I’m having trouble keeping my cool here. The excitement that these cookies evoke in me makes me want to record a video of me screaming to convey it. It’s not only the concept but the taste!!! I’ve eaten over a dozen and if there were any left after Dennis took them to work, I’d be eating them right now. It’s taking a serious effort not to just write 100 lines of “wheeeeee!” as the entire content of this post prior to the recipe. Wheeeeeeeeeeeeee! Sorry, I couldn’t contain that one.
You could use any sugar cookie dough to make these cookies, including store-bought, but I do recommend that you try Jenny’s recipe. The dough makes a really excellent sugar cookie–my favorite so far. I intend to use it for all my sugar cookie needs from now on, including, of course, cinnamon roll sugar cookies. :)
Cinnamon Roll Sugar Cookies
recipe by Jenny at Picky Palate
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
(I added 1/2 teaspoon almond extract)
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided
Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches on a floured surface. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. (I forgot to soften my butter beforehand so I just slightly melted it in the microwave and mixed in the brown sugar and cinnamon, then spread it over the dough in a thin layer.) Start rolling from the long end closest to you, rolling into a log shape. (I wrapped the logs in wax paper and refrigerated for another 2 hours at this point because they were too soft to cut and got all smooshed.) Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!
Makes at least 6 dozen
Veronica's Cornucopia 