Gooey Cinnabon Cookies

Rosetta Sperring

By
@Rosetta

I took these to work and asked if they were a keeper and they all agreed "YES!" I'd say I'll be making these again and again! Other than the 2 hour chilling period, they are very quick to make.


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Comments:

Serves:

approx 3 dozen

Prep:

2 Hr 20 Min

Cook:

15 Min

Ingredients

1 box
betty crocker decadent supreme cinnabon cake mix
1 stick
butter (softened)
1/2 tsp
vanilla
1 pkg
-8 ounce cream cheese (softened)
1 pkg
1 packet cinnamon swirl mix (comes inside cake mix box) (will use to roll cookie balls in later)
1
egg
1 c
powdered sugar (sifted)

Directions Step-By-Step

1
Cream butter and cream cheese together until well blended.
2
Add cake mix to creamed mixture (except cinnamon swirl mix, hold for later to roll cookies in.
3
Add egg and vanilla and mix well.
4
Cover dough and chill for 2 hours. This will make cookies easier to scoop out and roll in balls.
5
Once dough is chilled, roll into balls (about walnut size).
(you can use a large cookie scoop for this)
6
Mix cinnamon swirl mix (came inside box) with powdered sugar and roll cookie balls in cinnamon swirl mix and coat well.
7
Place cookies on an UN-greased cookie sheet (or parchment paper) and flatten slightly with the palm of your hand or the bottom of a flat cup or measuring cup sprayed lightly with baking spray. This will allow the cookie to be flatter and not bake up in a ball.
8
Bake at 350 for 12 to 15 minutes.
9
Drizzle Icing:
3 cups confectioners sugar
1/4 cup milk
1 teaspoon vanilla

Mix all icing ingredients together well.
10
Drizzle icing by a teaspoon across cookies while warm and let dry on cookie rack.

About this Recipe

Course/Dish: Cookies
Hashtags: #easy, #cinnamon