gooey cinnabon cookies
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.
prep time
2 Hr 20 Min
cook time
15 Min
method
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yield
approx 3 dozen
Ingredients
- 1 box betty crocker decadent supreme cinnabon cake mix
- 1 stick butter (softened)
- 1/2 teaspoon vanilla
- 1 package -8 ounce cream cheese (softened)
- 1 package 1 packet cinnamon swirl mix (comes inside cake mix box) (will use to roll cookie balls in later)
- 1 - egg
- 1 cup powdered sugar (sifted)
How To Make gooey cinnabon cookies
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Step 1Cream butter and cream cheese together until well blended.
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Step 2Add cake mix to creamed mixture (except cinnamon swirl mix, hold for later to roll cookies in.
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Step 3Add egg and vanilla and mix well.
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Step 4Cover dough and chill for 2 hours. This will make cookies easier to scoop out and roll in balls.
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Step 5Once dough is chilled, roll into balls (about walnut size). (you can use a large cookie scoop for this)
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Step 6Mix cinnamon swirl mix (came inside box) with powdered sugar and roll cookie balls in cinnamon swirl mix and coat well.
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Step 7Place 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.
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Step 8Bake at 350 for 12 to 15 minutes.
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Step 9Drizzle Icing: 3 cups confectioners sugar 1/4 cup milk 1 teaspoon vanilla Mix all icing ingredients together well.
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Step 10Drizzle icing by a teaspoon across cookies while warm and let dry on cookie rack. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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