A soft sugar cookie reminiscent of a cinnamon roll! Glazed with cream cheese glaze with swirls of cinnamon sugar
Course cookies, Dessert
Cuisine American
Keyword christmas cookies, cinnamon, cinnamon rolls, cookies, how to make easy, rolled cookies
Prep Time 1 hourhour20 minutesminutes
Cook Time 10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 16cookies
Calories 0kcal
Author Divas Can Cook
Ingredients
COOKIE
3/4cupgranulated sugar
2tablespoonsbutter-flavored shortening
2tablespoonsbutterroom temperature
1eggroom temperature
1/4cupbuttermilkroom temperature
1/4teaspoonvanilla extract
1 3/4cupsall-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/8teaspoonsalt
CINNAMON SUGAR MIXTURE
1/2cupbrown sugar
1/2tablespooncinnamon
2tablespoonsunsalted buttermelted
CREAM CHEESE FROSTING
2oz.cream cheeseroom temperature
2tablespoonsbutterroom temperature
1/2cup+ 2 tablespoons powdered sugar
2-3teaspoonsmilkmay need more or less to achieve desired texture
vanilla extractsplash
Instructions
Preheat oven to 350 F.
To make the cookies, cream together sugar, butter, and shortening.
Mix in egg, buttermilk and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
Add dry ingredients into wet ingredients and stir until a soft dough forms.
Place dough in a plastic bag and flatten.
Refrigerate for 1-hour or longer. (This step is a MUST. Overnight is best.)
Meanwhile, make the cinnamon mixture by combining brown sugar and cinnamon. Set aside.
When the dough is chilled be ready to work quickly. (The dough gets sticky as it warms up. It must remain super cold while handling)
Mix together 1 tablespoon of flour + 1 tablespoon of powder sugar and generously flour a nonstick work surface (like a silicone baking mat or parchment paper) with some of the mixture. Be sure to also coat your hands and rolling pin.
Roll cold dough out into a 12X 9 rectangle about 1/4-inch thick. (Be sure to keep your hands and the rolling pin coated well in the flour-sugar mixture.)
Brush the surface of dough with melted butter.
Immediately sprinkle on brown sugar mixture in an even layer. Press it down into the dough just a bit.
Starting with the longest side, gently, but quickly roll dough into a tight log. (keep your hands floured and add more flour mixture to the nonstick surface if needed)
Roll log in plastic wrap and place on a pan/tray.
Freeze for 30 minutes or until the roll is firm enough to cut without squishing when you cut it.
Carefully slice the cookies about 1-inch thick using a serrated knife. ( I cut off the ends first since they are never pretty)
Place cookies on parchment paper 2-inches apart.
VERY IMPORTANT: Press the cookie rolls gently so that they are tighter. Seal the ends of the cookies by pressing them into the dough. (This will keep the cookies from unraveling while baking. Make sure the cookie roll is wrapped nice and tight.)
Bake for 10-12 minutes (cookies MUST be cold when going into the oven.) Refrigerate the leftover dough until ready for the next batch so that they stay cold. (Check on the cookies at the 6-minute mark to make sure they are not unraveling. If they are, pull them out and quickly press the seam back together with a back of a spoon)
Meanwhile, prepare the glaze by combining cream cheese, butter, powdered sugar, milk, and vanilla.
When cookies are ready (they will be slightly underdone), let them sit on the baking sheet for 2 minutes before transferring to a cooling rack.
Carefully brush hot cookies with glaze, allowing the glaze to melt down into the folds of the cookie.
Let glaze set and then store cookies in an airtight container between rows of parchment paper.
Video
Notes
These cookies are really easy once you get the hang of how tight they need to be before going into the oven. I suggest doing a test batch with 1 or 2 cookies before cooking up the entire batch. This glaze does not harden completely. If you are looking for a glaze that will harden, eliminated the butter.