Dessert
Cinnamon Roll Snickerdoodle Cookies
1 h 15 minServes 14Nutri-Score E€
E
1 h 15 min
1 h 15 minCinnamon Roll Snickerdoodle Cookies
what you need
Ingredients
all-purpose flourGrains380 g
cream of tartarPantry5 g- baking sodaPantry6 g
saltSpices3 g
unsalted butter (softened)Dairy170 g
sugarPantry200 g
eggsDairy2 pieces- vanilla extractPantry4 g
- heavy creamDairy15 g
- butter (softened, for the cinnamon spread)Dairy20 g
- brown sugar (for the cinnamon spread)Pantry40 g
cinnamon (for the cinnamon spread)Spices3 g- cornstarch (for the cinnamon spread)Pantry2 g
- cinnamon sugar (for coating)Pantry50 g
- powdered sugar (for the glaze)Pantry60 g
water (for the glaze)Other22 ml- vanilla paste (for the glaze)Pantry1 g
- salt (pinch, for the glaze)Spices1 g
per serving
Nutrition
256kcal
- Carbs
- 34 g
- Proteins
- 3 g
- Fat
- 12 g
what you’ll use
Tools
Mixing bowl ×2
Whisk
Rolling pin
Baking tray
step by step
Method
- Step 1
Cream the butter and sugar
- Cream the softened butter and sugar together well.
- Add the eggs, vanilla extract and heavy cream and mix until combined.
- Step 2
Make the dough
- In another bowl, whisk together the flour, cream of tartar, baking soda and salt.
- Add the wet mixture to the dry ingredients and mix without overmixing.
- Spread the dough into a rectangle and chill in the fridge.
- Step 3
Prepare the cinnamon spread
- Mix the softened butter, brown sugar, cinnamon and cornstarch together.
- Step 4
Fill and roll the dough
- Spread the cinnamon mixture over the semi-chilled rectangle, leaving an inch free at the top.
- Roll the dough tightly into a log and chill.
- Step 5
Shape the cookies
- Cut the log into equal pieces, like a cinnamon roll.
- Gently flatten each piece into a puck and roll it in cinnamon sugar.
- Step 6
Bake
- Place the cookies on a baking tray and bake at 350 °F (175 °C), depending on their size.
- Step 7
Make the glaze and finish
- Whisk the powdered sugar, water, vanilla and a pinch of salt into a glaze.
- Drizzle the glaze over the cooled cookies.