If you have a love for cookies and cinnamon rolls then this recipe is perfect for you. Heck, even if you don’t have a love for these try out this recipe anyway because these cookies are delicious! These tasty treats taste best after having been chilled in the fridge for half an hour or so. Not sure if you’ll be able to hold out for that long though.
Cinnamon Roll Sugar Cookies (makes 6 dozen mini cookies)
2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
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
220g 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. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. 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.