CINNAMON ROLL SUGAR COOKIES

Since app won't split ingredients: Cookies: 1 cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 Tablespoon vanilla extract 3 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons ground cinnamon ½ teaspoon sea salt Frosting: 4 ounces cream cheese, softened 8 Tablespoons unsalted butter, softened 2 ½ cups powdered sugar 1 teaspoon vanilla extract 1-2 teaspoons milk or cream, as needed Ground cinnamon, for sprinkling

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Step 1

Cookie Start by creaming the butter and sugar in a large mixing bowl or using a stand mixer. Continue beating until the mixture becomes light and fluffy. Gradually add the eggs, one at a time, ensuring each is well incorporated. Follow this with the vanilla extract, blending it into the mixture thoroughly. Next, gently fold in the flour, baking powder, cinnamon, and salt. Continue mixing until you achieve a firm dough consistency. Allow the dough to chill in the refrigerator for 30 minutes. Preheat your oven to 375°F (190°C). While waiting, shape the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Gently press down on each ball to flatten them to about 1/3- to 1/2-inch thickness. Bake the cookies for 7 to 9 minutes. Look for a slight golden-brown color at the bottom edges as the indicator they are done. Once baked, transfer the cookies to a cooling rack and let them cool completely before applying frosting. Frosting In a separate large bowl, use an electric mixer to beat the cream cheese and butter together. Aim for a light and fluffy texture. Gradually add in the powdered sugar, mixing until the frosting is smooth. Stir in the vanilla extract, and if needed, add milk one teaspoon at a time to achieve your desired frosting consistency. Continue to beat until the frosting becomes light and fluffy. Once the cookies have cooled, apply the frosting. You can use a piping bag with a 1M tip or a zip-top bag with the corner snipped off to create a spiral shape on each cookie. For the final touch, sprinkle cinnamon or a mix of cinnamon and sugar over the frosted cookies. Store your cookies in a covered container; they will keep well for up to three days. Chill dough for 30 minutes before baking.