Here is a cookie that is worth all the work put into it.
One of my families favorite.
These are asked for as their birthday treats instead of cake…. weirdos i know
It all starts with your favorite sugar cookie dough (mine is below)
After a short stint in the fridge, roll into a rectangle.
Mix your filling
Slather it on
Roll up. Make it do some more time in the fridge. Remove and slice it up.
Bake…let cool (don’t eat while hot…it will hurt your mouth….trust me )
Now you can devour.
Cinnamon Roll Cookies
adapted from Picky-Palate
- 1 ½ cup butter
- 1 ½ cup sugar
- ½ cup brown sugar
- 2 eggs
- 5 tsp vanilla
- Seeds from 1 vanilla bean
- 3 tsp almond extract
- 4 cups flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp cinnamon
For the filling
- 1 stick (1/2 cup) butter, softened
- 1 cup brown sugar
- 4 oz cream cheese, softened
- 1 Tbsp cinnamon
- In the bowl of an electric mixer cream butter and sugars. Add eggs (1 at a time), vanilla, vanilla bean seeds and almond extract; mix until combine.
- In a separate bowl mix flour, salt baking powder and cinnamon together.
- Slowly incorporate dry mix into butter mixture.
- Once fully combine, divide in half and shape into disks. Place in parchment paper or plastic wrap. Pop in fridge for about an hour.
- Meanwhile make filling. Combine softened butter, brown sugar, cream cheese and cinnamon in a bowl.
- When dough is done in the fridge, roll out 1 of the disks in a rectangular shape (do this on parchment paper. It makes it easier to roll up). Spread ½ of the filling mixture on. Begin to roll in a ‘log’ shape, starting at the end furthers from you. Cover again in plastic wrap and stick in the fridge for about 30 min. Meanwhile do the same to the other disk of dough.
- Pre-heat oven to 350.
- Remove dough from fridge and using a serrated bread knife, cut into ½ inch cookies.
- Place on lined baking sheet and cook for 9-12 min. Remove and let cool for at least 5 min before moving to a cooling rack.
- To make chocolate drizzle, just melt 1 cup chocolate chips in microwave and drizzle on cooled cookies. Stick in fridge or freezer until firm.