Cinnamon Roll Snickerdoodles

Posted on December 12, 2009. Filed under: Cookies, Desserts |

Is a snickerdoodle considered a Christmas cookie? I’m not sure if it is or not, but with Christmas time and all the Christmas parties and Christmas Cookie parties it seems like a great cookie to make. Most people not just like them, but love them. And, like I have said a million times, I can’t make anything exactly like the original tells me to. So of course I can’t make just a normal snickerdoodle rolled in cinnamon and sugar. I wanted to make a cinnamon roll snickerdoodle cookie.

Cinnamon rolls remind me of Christmas. I don’t know why b/c it’s not like we had a family tradition of eating them Christmas morning. I must have just categorized them in my brain as Christmas food. Anyway, cinnamon rolls and snickerdoodles have now been filed in my brain as Christmas-y treats. So why not combine them, sort of. And that’s where this cookie comes in. Tastes like a snickerdoodle and cinnamon roll. And you can make it colorful for whatever holiday you bake it for. They aren’t hard to roll, so don’t let that intimidate you.

Makes about 3 dozen cookies

1 1/3 cups sugar, divided
1 tbsp cinnamon
1/2 cup butter (1 stick) room temperature, plus some extra for brushing the cookies
4 ounces cream cheese
1 egg
1 tsp vanilla
2 3/4 cup AP flour
red food coloring (optional)

Mix 1/3 cup sugar and 1 tbsp cinnamon in a small bowl, set aside

Mix butter and cream cheese in a bowl with a stand mixer (or hand held). Add remaining 1 cup sugar and baking powder, scraping the bowl occasionally. Beat in the egg and vanilla. Add the flour slowly. Fold in the food coloring. You can fold it in to give it a swirl effect, or mix it in with the flour to turn them a solid red.

Divide the dough in half. Roll half of the dough in between 2 sheets of parchment paper into a 12×8 inch rectangle. Remove the top sheet of parchment paper and brush with the melted butter. Sprinkle half of the cinnamon sugar mixture onto the melted butter.

Starting with the 8 inch side of the rectangle, roll the dough in a jelly roll style. Use the parchment paper to help you roll it, removing the paper as you go. Do the same with the second part of the dough. Wrap the rolled dough in saran wrap and freeze overnight.

Preheat the oven to 375 degrees.
Remove the dough from the freezer and cut into 1/2 – 1 inch slices using a sharp knife. Place on a baking sheet 1 inch apart. bake for 10 minutes. Cool on the cookie sheet for about a minute before removing transferring them to a wire rack.


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