cinnamon roll snickerdoodle cookies

46 mins
Serves 1
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Directions

  1. 1Add softened butter to a bowl.
  2. 2Add softened butter to a bowl.
  3. 3Add softened butter to a bowl.
  4. 4Add sugar to the bowl.
  5. 5Add sugar to the bowl.
  6. 6Add sugar to the bowl.
  7. 7Cream together the butter and sugar using a spatula.
  8. 8Cream together the butter and sugar using a spatula.
  9. 9Cream together the butter and sugar using a spatula.
  10. 10Crack two eggs into the mixture.
  11. 11Crack two eggs into the mixture.
  12. 12Crack two eggs into the mixture.
  13. 13Mix the eggs into the butter and sugar mixture.
  14. 14Mix the eggs into the butter and sugar mixture.
  15. 15Mix the eggs into the butter and sugar mixture.
  16. 16Add vanilla extract to the mixture.
  17. 17Add vanilla extract to the mixture.
  18. 18Add vanilla extract to the mixture.
  19. 19Add heavy cream to the mixture.
  20. 20Add heavy cream to the mixture.
  21. 21Add heavy cream to the mixture.
  22. 22Mix everything together until well combined.
  23. 23Mix everything together until well combined.
  24. 24Mix everything together until well combined.
  25. 25In a separate bowl, add flour, cream of tartar, baking soda, and salt.
  26. 26In a separate bowl, add flour, cream of tartar, baking soda, and salt.
  27. 27In a separate bowl, add flour, cream of tartar, baking soda, and salt.
  28. 28Whisk the dry ingredients together.
  29. 29Whisk the dry ingredients together.
  30. 30Whisk the dry ingredients together.
  31. 31Add the dry ingredients to the wet ingredients.
  32. 32Add the dry ingredients to the wet ingredients.
  33. 33Add the dry ingredients to the wet ingredients.
  34. 34Mix until just combined, being careful not to overmix.
  35. 35Mix until just combined, being careful not to overmix.
  36. 36Mix until just combined, being careful not to overmix.
  37. 37Transfer the dough onto a piece of plastic wrap.
  38. 38Transfer the dough onto a piece of plastic wrap.
  39. 39Transfer the dough onto a piece of plastic wrap.
  40. 40Spread the dough into a rectangular shape using a rolling pin.
  41. 41Spread the dough into a rectangular shape using a rolling pin.
  42. 42Spread the dough into a rectangular shape using a rolling pin.
  43. 43Chill the dough in the fridge for about 10 minutes.
  44. 44Chill the dough in the fridge for about 10 minutes.
  45. 45Chill the dough in the fridge for about 10 minutes.
  46. 46Prepare the cinnamon spread by mixing softened butter, brown sugar, cinnamon, and cornstarch.
  47. 47Prepare the cinnamon spread by mixing softened butter, brown sugar, cinnamon, and cornstarch.
  48. 48Prepare the cinnamon spread by mixing softened butter, brown sugar, cinnamon, and cornstarch.
  49. 49Spread the cinnamon mixture evenly over the chilled dough, leaving an inch at the top.
  50. 50Spread the cinnamon mixture evenly over the chilled dough, leaving an inch at the top.
  51. 51Spread the cinnamon mixture evenly over the chilled dough, leaving an inch at the top.
  52. 52Roll the dough tightly into a log.
  53. 53Roll the dough tightly into a log.
  54. 54Roll the dough tightly into a log.
  55. 55Chill the rolled dough in the fridge for about 20 minutes.
  56. 56Chill the rolled dough in the fridge for about 20 minutes.
  57. 57Chill the rolled dough in the fridge for about 20 minutes.
  58. 58Remove the chilled dough from the fridge and unwrap.
  59. 59Remove the chilled dough from the fridge and unwrap.
  60. 60Remove the chilled dough from the fridge and unwrap.
  61. 61Cut the dough log into equal-sized pieces, like cinnamon rolls.
  62. 62Cut the dough log into equal-sized pieces, like cinnamon rolls.
  63. 63Cut the dough log into equal-sized pieces, like cinnamon rolls.
  64. 64Gently flatten each piece into a puck shape.
  65. 65Gently flatten each piece into a puck shape.
  66. 66Gently flatten each piece into a puck shape.
  67. 67Roll each cookie in cinnamon sugar.
  68. 68Roll each cookie in cinnamon sugar.
  69. 69Roll each cookie in cinnamon sugar.
  70. 70Place the cookies on a baking sheet lined with parchment paper.
  71. 71Place the cookies on a baking sheet lined with parchment paper.
  72. 72Place the cookies on a baking sheet lined with parchment paper.
  73. 73Bake the cookies at 350°F (175°C) for 11-15 minutes.
  74. 74Bake the cookies at 350°F (175°C) for 11-15 minutes.
  75. 75Bake the cookies at 350°F (175°C) for 11-15 minutes.
  76. 76Prepare the glaze by mixing powdered sugar, water, vanilla, and a pinch of salt.
  77. 77Prepare the glaze by mixing powdered sugar, water, vanilla, and a pinch of salt.
  78. 78Prepare the glaze by mixing powdered sugar, water, vanilla, and a pinch of salt.
  79. 79Brush the glaze over the baked cinnamon roll snickerdoodle cookies.
  80. 80Brush the glaze over the baked cinnamon roll snickerdoodle cookies.
  81. 81Brush the glaze over the baked cinnamon roll snickerdoodle cookies.

Ingredients

  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 3 cups all purpose flour
  • 2 tablespoons all purpose flour
  • 2 tablespoons all purpose flour
  • 2 tablespoons all purpose flour
  • 0.75 teaspoon cream of tartar
  • 0.75 teaspoon cream of tartar
  • 0.75 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, soft
  • 0.75 cup unsalted butter, soft
  • 0.75 cup unsalted butter, soft
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1 tablespoon heavy cream
  • 1 tablespoon heavy cream
  • 1.5 tablespoons softened butter
  • 1.5 tablespoons softened butter
  • 1.5 tablespoons softened butter
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.5 teaspoon cornstarch
  • 0.5 teaspoon cornstarch
  • 0.5 teaspoon cornstarch
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 2 tablespoons water
  • 2 tablespoons water
  • 2 tablespoons water
  • 0.125 teaspoon vanilla
  • 0.125 teaspoon vanilla
  • 0.125 teaspoon vanilla
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

bowlspatulawhiskrolling pinbaking trayparchment paperknifebaking brush

Tips

  • Cream together butter and sugar well, then add in eggs, vanilla, and heavy cream.
  • When mixing wet and dry ingredients, do not overmix.
  • Roll the dough tightly after adding the cinnamon spread.
  • Gently flatten the cut dough into a puck shape before rolling in cinnamon sugar.
  • Baking time depends on the size of your cookies.