Description
These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.
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.
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 2 hrs 37 mins
Servings: 16