cinnamon roll snickerdoodle cookies

46m
Serves 1
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Directions

  1. 1Add softened butter to a bowl.
  2. 2Add sugar to the bowl.
  3. 3Cream together the butter and sugar using a spatula.
  4. 4Crack two eggs into the mixture.
  5. 5Mix the eggs into the butter and sugar mixture.
  6. 6Add vanilla extract to the mixture.
  7. 7Add heavy cream to the mixture.
  8. 8Mix everything together until well combined.
  9. 9In a separate bowl, add flour, cream of tartar, baking soda, and salt.
  10. 10Whisk the dry ingredients together.
  11. 11Add the dry ingredients to the wet ingredients.
  12. 12Mix until just combined, being careful not to overmix.
  13. 13Transfer the dough onto a piece of plastic wrap.
  14. 14Spread the dough into a rectangular shape using a rolling pin.
  15. 15Chill the dough in the fridge for about 10 minutes.
  16. 16Prepare the cinnamon spread by mixing softened butter, brown sugar, cinnamon, and cornstarch.
  17. 17Spread the cinnamon mixture evenly over the chilled dough, leaving an inch at the top.
  18. 18Roll the dough tightly into a log.
  19. 19Chill the rolled dough in the fridge for about 20 minutes.
  20. 20Remove the chilled dough from the fridge and unwrap.
  21. 21Cut the dough log into equal-sized pieces, like cinnamon rolls.
  22. 22Gently flatten each piece into a puck shape.
  23. 23Roll each cookie in cinnamon sugar.
  24. 24Place the cookies on a baking sheet lined with parchment paper.
  25. 25Bake the cookies at 350°F (175°C) for 11-15 minutes.
  26. 26Prepare the glaze by mixing powdered sugar, water, vanilla, and a pinch of salt.
  27. 27Brush the glaze over the baked cinnamon roll snickerdoodle cookies.

Ingredients

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

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