Snickerdoodle Pinwheels

Recipe by Donna M.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 60 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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