Cinnamon Roll Cookies Soft Frosted (Print Version)
# Ingredients:
→ Cookies
01 -
227 grams unsalted butter, softened
02 -
200 grams granulated sugar
03 -
2 large eggs
04 -
1 tablespoon vanilla extract
05 -
344 grams all-purpose flour, plus extra if needed
06 -
2 teaspoons baking powder
07 -
2 teaspoons ground cinnamon
08 -
0.5 teaspoon sea salt
09 -
Cinnamon sugar, for rolling (optional)
→ Frosting
10 -
113 grams cream cheese, softened
11 -
113 grams unsalted butter, softened
12 -
312 grams powdered sugar
13 -
1 teaspoon vanilla extract
14 -
5 to 10 milliliters milk or cream, as needed
15 -
Ground cinnamon, for sprinkling
# Instructions:
01 -
In a large mixing bowl or the bowl of a stand mixer, beat together butter and granulated sugar until light and fluffy.
02 -
Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
03 -
Add flour, baking powder, ground cinnamon, and sea salt. Mix until a firm dough forms. Add extra flour, a tablespoon at a time, if dough is sticky, taking care not to overmix.
04 -
Cover the dough and chill for 30 minutes to ensure easier handling and better texture.
05 -
Preheat oven to 190°C. Roll chilled dough into 2.5-centimeter balls and place on parchment-lined baking sheets. Optional: Roll balls in cinnamon sugar for added flavor. Flatten each ball slightly to 8-12 millimeters thick.
06 -
Bake in preheated oven for 7 to 8 minutes, or until the bottoms are just golden. Do not overbake. Transfer to a cooling rack and allow to cool completely before frosting.
07 -
In a bowl, beat together softened cream cheese and butter until light and fluffy. Gradually add powdered sugar and mix until smooth. Incorporate vanilla extract and milk or cream as needed until desired consistency is reached. Beat until well combined.
08 -
Pipe or spread cream cheese frosting onto cooled cookies in a spiral pattern. Sprinkle with ground cinnamon or cinnamon sugar. Store in a covered container.
# Notes:
01 -
Roll dough balls in cinnamon sugar before baking for intensified cinnamon flavor. Avoid overmixing and overbaking to maintain softness.
02 -
Store cookies in a covered container in the refrigerator for 3-5 days or freeze after cooling completely.
03 -
Frost with cinnamon buttercream or cream cheese glaze as a variation.