Description
These cinnamon roll cookies combine a buttery cookie with a cinnamon roll. They have a snickerdoodle cookie base stuffed with cinnamon filling dollops and topped with cream cheese icing.
Ingredients
Scale
- 6 TBSP Unsalted butter, room temperature
- 1/2 cup Brown sugar, packed
- 1 TBSP All-purpose flour
- 1 TBSP Ground cinnamon
- Pinch of salt
- 2 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Cream of tartar
- 1 tsp Cornstarch
- 1 cup Unsalted butter, room temperature
- 3/4 cup White granulated sugar
- 3/4 cup Brown sugar, packed
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1/4 cup White granulated sugar
- 1/2 TBSP Ground cinnamon
- 2 oz Cream cheese, room temperature
- 2 TBSP Unsalted butter, room temperature
- 1/2 cup Powdered sugar, sifted
- 1 tsp Pure vanilla extract
- 1 tsp Milk
Instructions
- In a medium bowl, beat butter until smooth. Add brown sugar, flour, cinnamon, and salt. Beat for 1 minute on high speed.
- Line a cookie sheet with wax paper. Scoop dollops of filling and freeze for at least 40 minutes.
- In a medium bowl, sift flour, baking soda, baking powder, salt, cream of tartar, and cornstarch.
- Beat butter, sugar, and brown sugar on high speed for 2 minutes.
- Add vanilla and eggs. Mix until combined. Add dry ingredients and mix on low speed.
- Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Let dough rest for 10 minutes. Combine sugar and cinnamon in a small bowl.
- Scoop dough and create a hole in the center. Place a frozen dollop in the center and cover with cookie dough.
- Roll each ball in cinnamon sugar. Place 6 balls per cookie sheet.
- Bake for 13-15 minutes until edges are lightly golden. Let sit on the pan for 5 minutes before transferring to a cooling rack.
- In a small bowl, beat cream cheese and butter until creamy. Add powdered sugar and mix until combined. Add vanilla and mix until creamy.
- Pipe or drizzle the icing on top of each cookie.
Notes
- Make sure flour is spooned and leveled or use a kitchen scale.
- For high altitude baking, add an extra 2 TBSP of flour.
- Pull out dairy ingredients 2 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 322
- Sugar: 26 g
- Sodium: 188 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 44 mg