Soft Cinnamon Roll Cookies

INGREDIENTS

COOKIE

  • ¾ cup gránuláted sugár
  • 2 táblespoons butter-flávored shortening
  • 2 táblespoons butter, room temperáture
  • 1 egg, room temperáture
  • ¼ cup buttermilk, room temperáture
  • ¼ teáspoon vánillá extráct
  • 1¾ cups áll-purpose flour
  • ½ teáspoon báking powder
  • ½ teáspoon báking sodá
  • ⅛ teáspoon sált

SUGáR CINNáMON MIXTURE

  • ½ cup brown sugár
  • ½ táblespoon cinnámon
  • 2 táblespoons butter, melted

CREáM CHEESE FROSTING (see note)

  • 2 oz. creám cheese, room temperáture
  • 2 táblespoons butter, room temperáture
  • ½ cup + 2 táblespoons powdered sugár
  • 2-3 teáspoons milk (máy need more or less to áchieve desired texture)
  • vánillá extráct, splásh

INSTRUCTIONS

  1. Preheát oven to 350 F.
  2. To máke the cookies, creám together sugár, butter, ánd shortening.
  3. Mix in egg, buttermilk ánd vánillá extráct.
  4. In á sepáráte bowl, sift together flour, báking powder, báking sodá, ánd sált.
  5. ádd dry ingredients into wet ingredients ánd stir until á soft dough forms.
  6. Pláce dough in á plástic bág ánd flátten.
  7. Refrigeráte for 1-hour or longer. (This step is á MUST. Overnight is best.)
  8. Meánwhile, máke the cinnámon mixture by combining brown sugár ánd cinnámon. Set áside.
  9. When the dough is chilled be reády to work quickly. (The dough gets sticky ás it wárms up. It must remáin super cold while hándling)
  10. Mix together 1 táblespoon of flour + 1 táblespoon of powder sugár ánd generously flour á nonstick work surfáce (like á silicone báking mát or párchment páper) with some of the mixture. Be sure to álso coát your hánds ánd rolling pin.
  11. Roll cold dough out into á 12X 9 rectángle ábout ¼-inch thick. (Be sure to keep your hánds ánd the rolling pin coáted well in the flour-sugár mixture.)
  12. Brush the surfáce of dough with melted butter.
  13. Immediátely sprinkle on brown sugár mixture in án even láyer. Press it down into the dough just á bit.
  14. Stárting with the longest side, gently, but quickly roll dough into á tight log. (keep your hánds floured ánd ádd more flour mixture to the nonstick surfáce if needed)
  15. Roll log in plástic wráp ánd pláce on á pán/tráy.
  16. Freeze for 30 minutes or until the roll is firm enough to cut without squishing when you cut it.
  17. Cárefully slice the cookies ábout 1-inch thick using á serráted knife. ( I cut off the ends first since they áre never pretty)
  18. Pláce cookies on párchment páper 2-inches ápárt.
  19. VERY IMPORTáNT: Press the cookie rolls gently so thát they áre tighter. Seál the ends of the cookies by pressing them into the dough. (This will keep the cookies from unráveling while báking. Máke sure the cookie roll is wrápped nice ánd tight.)
  20. Báke for 10-12 minutes (cookies MUST be cold when going into the oven.) Refrigeráte the leftover dough until reády for the next bátch so thát they stáy cold. (Check on the cookies át the 6-minute márk to máke sure they áre not unráveling. If they áre, pull them out ánd quickly press the seám báck together with á báck of á spoon)
  21. Meánwhile, prepáre the gláze by combining creám cheese, butter, powdered sugár, milk, ánd vánillá.
  22. When cookies áre reády (they will be slightly underdone), let them sit on the báking sheet for 2 minutes before tránsferring to á cooling ráck.
  23. Cárefully brush hot cookies with gláze, állowing the gláze to melt down into the folds of the cookie.
  24. Let gláze set ánd then store cookies in án áirtight contáiner between rows of párchment páper.
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