Sunday, December 5, 2010


♫ On the first day of Cookie~Palooza ... Tawny gave toooo Yooooouuuuu!!! ♫

Photo and Recipe found at Recipe Rhapsody

Cinnabon Cookies!!

I found this recipe a few weeks ago while doing a bit of blog surfing and thought to my self... YUM!

Boy was I right!
I made these this afternoon with the tiny diva and oh-my-gosh.
They are sweet, yummy bits of cinnamony {is that a word?} heaven!

Here is my tip to you... unless you have a restaurant sized kitchen aid, DO NOT double the recipe!! LOL! We had a bit of dough explosion teehee!

So here you go! Enjoy!

Cinnamon Roll Sugar Cookies
recipe by Jenny at Picky Palate

2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
(I added 1/2 teaspoon almond extract)
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

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. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.
3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches on a floured surface. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. (I forgot to soften my butter beforehand so I just slightly melted it in the microwave and mixed in the brown sugar and cinnamon, then spread it over the dough in a thin layer.) Start rolling from the long end closest to you, rolling into a log shape. (I wrapped the logs in wax paper and refrigerated for another 2 hours at this point because they were too soft to cut and got all smooshed.) Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 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. These are 100 times better chilled, trust me!!
Makes at least 6 dozen

I would LOVE for you to share your favorite holiday cookie recipes with me!
And who knows... I might pick your recipe to make, photograph and put on the blog!
Just email them to me at... !

Enjoy the cinnabon sugar cookies!
Be good to each other!
And Happy Holidays!

♥ Tawny


The Blue Faerie said...

These look absolutely gorgeous! Everything you make always looks so good. :)

The Blue Faerie said...

P.S. I have a giveaway at my site if you want to stop by and check it out.