Buttery cinnamon swirls in every bite!
These cookies combine two classics -- buttery cinnamon rolls and crisp snickerdoodle cookies. The magic begins with a classic snickerdoodle cookie base and incorporates buttery brown sugar cinnamon chunks. Each bite delivers the perfect balance of sweetness thanks to the generous incorporation of cinnamon.
Ingredients:
Cookies:
1 cup salted butter (2 sticks)
1 and 1/3 cup granulated sugar
1/3 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 and 1/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 and 1/2 teaspoons cream of tartar
Cinnamon Balls:
1/4 cup brown sugar
2 tablespoons cinnamon
1/2 cup softened butter
Rolling:
1/3 cup granulated sugar
1 and 1/2 tablespoons cinnamon
Directions
First mixing up the cinnamon roll filling. Take 1/2 cup softened butter and beat it with 2 tablespoons of cinnamon and 1/4 cup of brown sugar.
Form little balls of filling. Line them up on a pan or a plate that will fit inside your freezer. Freeze for at least 1 hour.
While the cinnamon balls freeze, make the dough. Start by beating the butter and sugar together.
Next add in your eggs and vanilla. Beat these ingredients well for a minute or two at least, until there are no butter lumps.
Next add in the flour and all the dry ingredients: salt, baking soda, and cream of tartar. Don't over mix.
Once the dough is ready, fold in the frozen cinnamon roll filling. Don’t use the mixer, it will beat them up too much. Use a wooden spoon or spatula to gently fold them in, trying to keep the cinnamon roll filling intact in little balls.
Then shape the mixed dough into 1-inch balls and roll them in cinnamon sugar, just like a Snickerdoodle.
Place no more than 6 cookies on a sheet as they will spread.
Bake at 350 for 10-12 min.
Don't panic when they come out of the oven spreading the running into one another, simply smoosh the cookies together with a spoon while they are still hot, they will cool into shape. You can also use a round cookie cutter to create the perfect shape. The crumbs cut off are a super yummy bit size snack too!
Let cool on a rack before enjoying.
They will last at room temperature for up to 3 days and can be frozen for up to 4 weeks.
Yield: 2 Doz Cookies
Also, be sure to check out my other Christmas baking blog posts below for more holiday recipes. Happy baking and Merry Christmas!
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