Cinnamon Roll Cookies

Cinnamon Roll Cookies These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.


Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 12 mins

    TOTAL : 2 hrs

    SERVING : 16

    YIELD : 16 cookies

  • 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.

Per Serving: 269 calories; protein 3.1g; carbohydrates 35.9g; fat 13g; cholesterol 38.5mg; sodium 201.5mg. 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.