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Cinnamon Roll Sugar Cookies
Yield: 2 dozen
1 1/4 Cup (250g) sugar
8 Tbsp (120g) softened butter (1 stick)
2 large eggs
1 tsp (5mL) vanilla extract
1/2 Cup (120g) sour cream
3 1/2 Cups (420 g) flour, plus ½ cup (60g) for rolling out dough
1 tsp (5g) baking soda
1 tsp (5g) baking powder
1/4 tsp (2g) salt
8 Tbsp (120g) softened butter
1 cup (180g) of brown sugar
2 tsp (10g) ground cinnamon
8 oz softened cream cheese
1 Cup (100g) powdered sugar
2-4 Tbsp (30mL-60mL) milk
1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder, and salt until well combined.
2. Place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut the dough in two, sprinkle some flour on your surface and rolling pin so as not to stick, and roll into an 1/8 inch thick rectangle. Combine the cinnamon and brown sugar together. Spread each rolled piece of dough with 4 Tablespoons softened butter and half of the brown sugar and cinnamon mix. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a baking sheet lined with wax paper or sprayed with baking spray. Bake at 350 degrees for about 10 minutes. Remove and let cool for 5 minutes before removing from baking sheet.
4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.