Recipe by Donna M.
Pretty swirls of cinnamon make an eye-catching cookie for special occasions. From Better Homes and Gardens.
Top Review by Frolic838
As the other commenters have noted, the recipe comes out a bit flat. I really love the flavor the cream cheese brings to the party and love the look. I would suggest chilling the dough before rolling to help with formation. I found my dough to be a little too sticky. I'm thinking of using the cookie dough as a base for several variations like a ginger peach pinwheel. I've also thought about adding some cinnamon or nutmeg to the dough to add some additional flavor. Not a traditional snickerdoodle, but certainly a basic icebox cookie dough worth having in your arsenal.
- 1⁄3 cup sugar
- 1 tablespoon ground cinnamon
- 1⁄2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1 cup sugar
- 1⁄2 teaspoon baking powder
- 1 egg
- 1 teaspoon vanilla
- 2 2⁄3 cups all-purpose flour
- 1 tablespoon butter, melted
Directions See How It's Made
- In a small bowl, combine the 1/3 cup sugar and the cinnamon and set aside.
- In a large mixing bowl, beat the 1/2 cup butter and cream cheese on medium-high speed for 30 seconds.
- Add the 1 cup sugar and baking powder.
- Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla.
- Mix in as much of the flour as you can with the mixer and stir in any remaining flour by hand.
- Divide dough in half.
- Between 2 sheets of waxed paper, roll each half of the dough at a time into a 12x8-inch rectangle.
- Remove top sheet of waxed paper.
- Brush half of the melted butter over the dough rectangle and sprinkle with 2 tablespoons of the reserved cinnamon-sugar mixture.
- Starting from a short side, roll up into a spiral, removing waxed paper as you roll.
- Pinch edges to seal.
- Roll in the remaining cinnamon-sugar mixture to coat roll.
- Wrap each roll in plastic wrap and chill about 4 hours or until dough is firm.
- Using a sharp knife, cut dough into 1/4-inch thick slices.
- Place slices 1 inch apart on an ungreased cookie sheet.
- Bake in a 375° F oven for 8 to 10 minutes or until edges are firm.
- Cool on cookie sheet for 1 minute then transfer cookies to a wire rack to cool.