Cinnamon Roll Sugar Cookies
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
Filling
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 (6 1/4 cup portions)
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 (I used a little more)
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing (I used a little more)
Directions: Mix 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. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results. 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 parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet. 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.
Makes at least 6 dozen
Cooks Notes - I made the entire batch of dough, but could see it was going to make a ton of cookies, so I decide to freeze one of the discs of dough, along with 1/2 the icing to make cookies another day. The one disc, yielded approximately 54 cookies! Next time I make them I think I will make just a regular powder sugar glaze and skip the cream cheese. Even though they were delicious, with the cream cheese the cookies should really be refrigerated and I like to fill my cookie jar on my counter instead!
Mix cream the sugar and butter. Add eggs, vanilla and sour cream
until well combined
Add eggs, vanilla and sour cream until well combined.
Slowly add in the flour, baking soda, baking powder and salt
until well combined
In 2 batches, place in plastic wrap in a disc shape and chill for
at least 2 hours for best results
Once chilled, cut each disc into thirds
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
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
Mix 1/4 cup brown sugar with 1/4 tsp cinnamon
Spread cinnamon sugar mixture on top of dough and roll up
Slice 1/2 inch pieces of cookie roll
Place on cookie sheet
Bake in 350 degree oven for 9 to 11 minutes, remove from oven
and let cool 5 minutes on pan before removing to cooling rack
Mix powdered sugar, softened cream cheese, and milk in mixer until smooth
I needed to add more milk for desired consistency to drizzle cookies
I found it quicker, easier, and neater to put the icing into a Ziploc baggie
and snip a tiny hole in the corner to drizzle icing onto cookies
rather than just drizzling with a spoon
Look at those lovely little cookies!
Yummmmm -O
I froze my extra disc of cookie dough and icing because this recipe
makes so many cookies! These will be super easy to get out
and bake sometime I need something quick!
Satisfy Your Sweet Tooth,
Sandy
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