Cinnamon Roll Sugar Cookies
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|1 c||butter, softened|
|1 c||sour cream|
|2 tsp||baking soda|
|2 tsp||baking powder|
|12 Tbsp||softened butter, (slice 2 tablespoons 6 times totaling 12 tablespoons)|
|1 1/2 c||packed light brown sugar, divided into 1/4 cups|
|1 1/2 Tbsp||ground cinnamon, divided|
|8 oz||softened cream cheese|
|1/2 c||powdered sugar|
|2- 4 Tbsp||milk, to thin icing|
In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.
In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon.
Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a parchment lined baking sheet.
Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!