These cinnamon roll cookies offer a fresh take on the traditional snickerdoodle.
| Prep Time: | 25 mins |
| Cook Time: | 12 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 37 mins |
| Servings: | 16 |
| Yield: | 16 cookies |
Ingredients
- 2 ¾ cups all-purpose flour, plus more for rolling out dough
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- ½ cup butter, softened
- ½ cup shortening
- 1 ½ cups white sugar
- 2 large eggs
- 2 tablespoons ground cinnamon, or as desired
Instructions
- Sift together all-purpose flour, baking soda, and salt in a bowl.
- Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
- Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
- Bake in the preheated oven until lightly golden around the edges, about 12 minutes.
- For sugar cookie purists, you can sprinkle some white sugar on each slice before baking. Or, for a new twist, wait until the cookies are baked and cooled, and then drizzle some powdered sugar glaze on top of them.
Nutrition Facts
| Calories | 269 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 6 g |
| Sodium | 202 mg |
| Sugars | 19 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious cookie and easy to make. I didn’t realize how much they would spread so next time I will place them farther apart on my cookie sheet. I sprinkled them with holiday sugars before baking.
The dough was very sticky and hard to work with and required more flour to be able to roll easily. Once I added more flour it was a dream to work with. I do suggest refrigerating for a bit before making the rectangle to make it easier to roll up. I didn’t refrigerate before rolling and the dough did not roll tightly which was worrisome. After chilling and cutting the sliced rolled dough was loose. However, they baked up beautifully. 10 minutes was plenty for my oven. Next time I would follow the suggestions of other reviewers and add a confectioners sugar glaze. While being nice looking cookies the flavor and texture didn’t wow me.
The flavor is nice, but the texture was more like an elephant ear than what I was expecting. They spread significantly, and even with additional chilling the dough was difficult to work with.
What fun cookies! These were a joy to make, and they taste great too! Like another reviewer, I added vanilla extract to the dough (1 1/2 tsps), but kept everything else the same. They are a simple, buttery, cinnamony-sugar flavor with a nice chewy texture. I could see where adding a glaze would take them over the top! Thank you for the recipe!
The only change I made to this recipe was adding in vanilla extract, and that’s because it’s out of habit! But I think it helped out the flavor so would suggest it. I had trouble rolling the dough into one large log as it was cracking. Not sure if I should have let the dough absorb the flour more before rolling or I had the ratios slightly off, so I cut the log in half and had one good log and one disaster log that I had to remix and reroll. (But both still tasted great!) After chilling the dough for a bit over 2 hours I cut and placed on a parchment lined sheet. 12 minutes was perfect and as the cookies cooled I mixed confectioner’s sugar with a bit of milk to make the glaze. The glaze really made the cookies more special and added a bit more sweetness to the intensity of the cinnamon layers. I would absolutely make these again since my family loved them!
These were great crisp cookies combining two of our favorites. I little frosting drizzle would set these over the top and be so fun! They were a light crispy cookie that wasn’t overly sweet and amazing cinnamon flavor.
Very easy, delicious cookie, I glazed them with confectionary sugar glaze, yummy!