I was first introduced to these cookies last year at my annual cookie exchange. Have you ever attended a cookie exchange? They are a lot of fun! The idea intrigued me a few years ago, I did some research on them and held my very first exchange three years ago. I invite around 15 people each year to come to my house for a couple hours on a Sunday afternoon, usually two weeks before Christmas. I serve some appetizers for a light lunch, we play a few games and have time to chit chat amongst ourselves. I also encourage everyone to creatively display their cookies and offer a prize for the most creative. At the end of our time together we gather around the table where the cookies are displayed; with our large containers in hand, we all take turns exchanging our cookies along with the recipes. It's really a lot of fun and it's nice for us to take some time out of busy schedules to relax and enjoy each other's company.
Now, onto the cookies! My friend Becca brought these to the exchange last year and they are absolutely delicious! I'm so happy she found this recipe because it's one that I will continue to use throughout the years. It's pretty much a sugar cookie dough that you fill with a brown sugar, cinnamon and butter mixture just as you would with regular cinnamon rolls. They're topped with a cream cheese icing and so good! If you have a tried and true sugar cookie recipe I'm sure you could substitute that, I might actually give that a try next time. Enjoy!
Cinnamon Roll Cookies
1/2 cup sour cream
1 cup sugar
1/2 cup butter, slightly softened
1/2 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 Tablespoons softened butter (slice 2 Tablespoons 3 times, totaling 6 tablespoons)
3/4 cup packed light brown sugar, divided into 1/4 cups
1 1/2 teaspoons cinnamon, divided into 1/2 teaspoon for each batch
4 oz. softened cream cheese
1/2 stick butter, softened
2 cups powdered sugar
2-4 tablespoons milk, to thin icing
In an electric or stand mixer, cream sugar and butter. Add eggs, vanilla and sour cream until well combined. In a medium bowl combine flour, baking soda, baking powder and salt. Slowly add mixture into wet ingredients until well combined.
Place dough onto plastic wrap, form into a disc shape and chill for at least 2 hours. Once chilled, cut disc into thirds and roll into 1/6 inch thick oval, about 12 inches x 5 inches. Spread each rolled pieces of dough with 2 tablespoons of butter, 1/4 cup brown sugar and 1/2 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. If your dough is too soft at this point, put back in fridge to harden. Using a very sharp knife, cut 1/2 inch pieces of dough then placing onto a baking sheet lined with either parchment paper or a silicone baking mat.
Bake at 350 degrees for 8-10 minutes. You'll want to bake them longer, but trust me, don't! Remove from oven and let cool for 5 minutes before removing from baking sheet.
To prepare frosting, beat cream cheese and butter until softened and smooth. Slowly add in powdered sugar and milk until you've reached desired consistency. Frost cookies and place in fridge until ready to serve.
Makes 3 dozen
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