Things have been pretty hectic around here, between the holidays and some family business. I decided this week’s recipe should be something pretty simple and easy, so of course I turned to cookies again.
This recipe is basically snickerdoodles, with a twist. Instead of just lightly topping them with sugar or a cinnamon mix, I made a cinnamon roll crumble and worked it into the cookie dough. I’d say they turned out pretty well!
If you want cookies with a more even distribution of cinnamon filling, you can get more elaborate with them. Instead of just crumbling and mixing in the cinnamon, roll out the dough into a broad, flat sheet. Spread the cinnamon mixture on top, then roll it up like you would a cinnamon roll. Slice off quarter-inch rounds and bake them for spiral cinnamon roll cookies with a more refined look.
Personally? I don’t mind a mixed cookie like this, so I’m fine with the faster, easier route. And yes, it’s still pretty easy, even if the recipe looks a bit more complex than most cookie recipes. Check it out!
Cinnamon Roll Cookies
- Cookie Sheet
- Silicone Baking Mat
- Stand Mixer
- Mixing Bowls
- Cookie Scoop
For the Filling
- 6 Tbsp Unsalted Butter
- ¾ Cup Brown Sugar
- 2 Tbsp Cinnamon
For the Icing
- 1 Cup Powdered Sugar
- ¼ Cup Cream Cheese Softened
- 1 Tsp Vanilla
- 1 Tsp Milk
For the Dough
- 1 Cup Salted Butter Softened
- 1⅔ Cup White Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 3½ Cups Flour
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 1½ Tsp Cream of Tartar
- 1 Tsp Cinnamon
Make the Filling
- In a small bowl, mix the butter and cinnamon.
- Cream the brown sugar into this mixture until light and fluffy (use a stand mixer to speed up the process.)
- Line a baking sheet with a silpat or parchment paper. Break apart the filling into marble-sized bits and stick it into the freezer for 20-30 minutes to harden.
Make the Dough
- Preheat your oven to 350°F.
- Whisk together the flour, baking soda, salt, cream of tartar, and cinnamon. Set this aside.
- In the mixer, beat together the sugar and butter until fluffy.
- Add the vanilla and eggs, at beat until smooth.
- Add in the dry ingredients bit by bit, until it just starts to come together.
- Take the frozen filling crumbles and work them into the dough. It's easiest done by hand, just kneading it together. Work fast, so you don't heat up the filling and melt it with your hands.
- Use a spoon or cookie scoop to dole out 1 tbsp balls of dough. Optional: roll these in cinnamon-sugar.
- Bake the cookies for about 11 minutes. They'll look a bit under-done, but will finish cooking as they cool.
- Let the cookies cool for a few minutes, then move them to a cooling rack to finish cooling.
Make the Icing
- Combine the icing ingredients in a bowl. Use a spoon or piping bag to drizzle icing over the cookies once they've cooled, and let set.