Cinnamon Roll Snickerdoodle Cookies

Name: Cinnamon Roll Snickerdoodle Cookies
Ingredients: 1 cup salted butter; 0.75 cup brown sugar; 0.25 cup granulated sugar; 1 large egg; 1 teaspoon vanilla paste; 2.75 cup all-purpose flour; 0.5 teaspoon cream of tartar; 0.75 teaspoon baking soda; 0.5 teaspoon salt; 1.5 teaspoon ground cinnamon; 3 tablespoon unsalted butter; 0.25 cup brown sugar; 1 tablespoon ground cinnamon; 1 tablespoon all-purpose flour; 0.25 cup granulated sugar; 1 teaspoon ground cinnamon; 2 ounce cream cheese; 0.5 cup powdered sugar; 1–2 tbsp milk (15–30 g); 0.5 teaspoon vanilla extract

A delightful fusion of classic snickerdoodle cookies with a sweet cinnamon roll filling, finished with a luscious cream cheese glaze. These soft-baked cookies offer a perfect balance of warmth and sweetness.

Ingredients

salted butter
1 c
brown sugar
¾ c
granulated sugar
¼ c
egg
1 large
vanilla paste
1 tsp
all-purpose flour
2 ¾ c
cream of tartar
½ tsp
baking soda
¾ tsp
salt
½ tsp
ground cinnamon
1 ½ tsp
unsalted butter
3 tbsp
brown sugar
¼ c
ground cinnamon
1 tbsp
all-purpose flour
1 tbsp
granulated sugar
¼ c
ground cinnamon
1 tsp
cream cheese
2 oz
powdered sugar
½ c
1–2 tbsp milk
15–30 g
vanilla extract
½ tsp

Directions

1
Preheat your oven to 350°f and line a baking sheet with parchment paper.
2
Make the cinnamon roll filling by mixing together the melted butter, brown sugar, cinnamon, and flour until a thick paste forms.
3
Spread the cinnamon roll filling onto a small piece of parchment paper and freeze for 20 minutes until firm.
4
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
5
Mix in the egg and vanilla paste until combined.
6
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
7
Add the dry ingredients to the wet ingredients and mix just until combined.
8
Remove the cinnamon filling from the freezer and chop into small pieces.
9
Gently fold the pieces into the cookie dough.
10
Mix together the granulated sugar and cinnamon for the coating.
11
Scoop large portions of dough, about ⅓ cup each.
12
Roll dough portions in the cinnamon sugar coating.
13
Bake for 12–14 minutes, or until the edges are set and the centers still look slightly underbaked.
14
Let cool for 10 minutes on baking sheet so the cookies can set.
15
For the glaze, whisk together the cream cheese, powdered sugar, milk (or heavy cream), and vanilla until smooth.
16
Add milk or cream until you get the desired consistency.
17
Drizzle the glaze over the cooled cookies and enjoy.

Cinnamon Roll Snickerdoodle Cookies

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