Cinnamon Roll Sugar Cookies with Cream Cheese Frosting
If you have about 2 hours to spend in the kitchen, Cinnamon Roll Sugar Cookies with Cream Cheese Frosting might be a spectacular lacto ovo vegetarian recipe to try. This recipe makes 24 servings with 125 calories, 1g of protein, and 2g of fat each. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have baking powder, butter, flour, and a few other ingredients on hand, you can make it. It is perfect for Christmas. 345 people found this recipe to be scrumptious and satisfying. It is brought to you by Diethood. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting, Cinnamon Roll Muffins with Cream Cheese Frosting, and Cinnamon Roll Cake with Cream Cheese Frosting are very similar to this recipe.
Servings: 24
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 teaspoon baking powder
1 tablespoon butter, softened
4 ounces cream cheese (half package)
1 large egg
1 3/4 cups all-purpose flour
1 to 2 tablespoons ground cinnamon (I use 1 tablespoon because my husband prefers less cinnamon)
1/8 teaspoon lemon extract
3 tablespoons light brown sugar
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 cup sugar
1 teaspoon pure vanilla extract
Equipment:
hand mixer
mixing bowl
whisk
aluminum foil
plastic wrap
oven
baking sheet
wire rack
Cooking instruction summary:
In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside. In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.Add the egg and vanilla extract and beat until combined. Pour in the flour mixture and beat until you have a smooth dough. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.Take out a large piece of aluminum foil and flour it.Take the dough out of the fridge and place it on top of the foil. Roll it out into a rectangle, about 1/4-inch thick.Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly. Roll to the end of the foil. Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutesPlace the cream cheese and the butter in a mixing bowl.Beat until creamy.Gradually add in the powdered sugar; beat until smooth, about 4 minutes.Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Preheat oven to 350.Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.Place the cookies on an ungreased cookie sheet.Bake for 8 to 10 minutes, or until they begin to brown around the edges.Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Once cooled, frost with icing.Frosted cookies will keep several days in an airtight container.
Step by step:
1. In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside. In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
2. Add the egg and vanilla extract and beat until combined.
3. Pour in the flour mixture and beat until you have a smooth dough. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.Take out a large piece of aluminum foil and flour it.Take the dough out of the fridge and place it on top of the foil.
4. Roll it out into a rectangle, about 1/4-inch thick.Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
5. Roll to the end of the foil. Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes
6. Place the cream cheese and the butter in a mixing bowl.Beat until creamy.Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
7. Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Preheat oven to 350.Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.
8. Place the cookies on an ungreased cookie sheet.
9. Bake for 8 to 10 minutes, or until they begin to brown around the edges.
10. Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Once cooled, frost with icing.Frosted cookies will keep several days in an airtight container.
Nutrition Information:
covered percent of daily need
