Ingredients for Cinnamon Roll Cookies
- 1 1/2 cups granulated sugar (plus 1/4 cup for topping)
- Vegetable Shortening
- 2 large eggs
- 1/2 cup milk
- Cream Of Tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Brown Sugar
- Cinnamon
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How to Make Cinnamon Roll Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour (or up to overnight).
- On a lightly floured surface, roll out the chilled dough into a 12x18 inch rectangle.
- In a small bowl, mix together 1/4 cup granulated sugar and 1 tablespoon ground cinnamon.
- Sprinkle the cinnamon-sugar mixture evenly over the dough.
- Tightly roll the dough into a log, starting from the long side.
- Slice the log into 1-inch thick cookies.
- Place the cookies onto the prepared baking sheets, leaving some space between each.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
9g
Carbs
8g
