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CINNAMON ROLL SUGAR COOKIES

This formula for cinnamon move sugar treats is easy to make and will make them appear as though a complete preparing demigod. You will have a hard time believing how flavorful these treats are! This pastry consolidates two of my #1 sweet treats — cinnamon rolls and sugar treats. That is to say, does it improve than that? I think not!

Now and then taking two beneficial things and joining them into one doesn’t exactly work out. For this situation, I’m glad to report that consolidating the kind of cinnamon rolls and treats turned out in a way that is better than anticipated! These cinnamon and sugar treats are so acceptable!

The surface is nearly cake-like and is excessively delicate and delectable. At that point it’s finished off with a delicious cream cheddar icing and a little sprinkle of cinnamon. Unadulterated paradise! In spite of the fact that these are one of our number one Christmas treats, this treat tastes happy all year as well. I love that fly of flavor you get as you dive into them. Genuinely incredible!

To Make this Recipe You’Il Need the following ingredients:

 

INGREDIENTS

FOR THE COOKIES:

  • 1 cup butter , softened
  • 1 cup sugar
  • 2 eggs
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

FOR THE FROSTING:

  • 4 ounces cream cheese , softened
  • 8 Tablespoons butter , softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1-2 teaspoons milk or cream , as needed
  • additional cinnamon , for sprinkling

 

INSTRUCTIONS:

  1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy.
  2. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
  3. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment.
  4. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick.
  5. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
  6. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth.
  7. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

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