Cinnamon Bun Cookies
I believe firmly in the power of making new traditions and that something-to-look-forward-to feeling that can come from even an everyday task when it’s performed with intention and warmth.
Cinnamon rolls are a Christmas Day tradition for me no matter where the holidays take me, I bake ’em by the trayful for friends and fam to crush in the fury of opening presents and the lazy morning that usually follows.
The smells of cinnamon and sugar and cream cheese frosting transport me to those happy mornings, and these cookies are my way of bringing that joy into the other 364 days of the year opening presents optional.
Ingredients:
226g unsalted butter, softened 2 sticks (16 T)
140g sugar ⅔ cup
115g light brown sugar ½ cup (packed)
1 large egg
8g vanilla extract 2 tsp
310g flour 2 cups + 2 T
20g milk powder ¼ cup
6g kosher salt 1½ tsp
2g baking powder ½ tsp
1g baking soda ⅛ tsp
6g ground cinnamon 1 T
168g cream cheese 6 oz
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 2 to 3 minutes until well combined.
Scrape down the sides of the bowl, add the egg and vanilla, and mix for 2 more minutes.
Add the flour, milk powder, salt, baking powder, and baking soda and paddle on low speed until combined, about 1 minute.
Divide the dough in half. Knead the cinnamon into one-half of the dough.
Fill a 2-ounce cookie scoop (or ¼-cup measure) half full with cinnamon dough and the remaining half with plain dough.
Pinch and twist the dough together with your fingers to form a swirl.
Flip the cookie dough ball upside down.
Using your thumbs, create a well big enough to hide 1 tablespoon of cream cheese inside, then wrap the cookie dough edges around to seal entirely.
Place the dough rounds seam-side down on the prepared pans 2 to 3 inches apart. Use the palm of your hand to flatten the dough.
Bake at 350°F until golden brown around the edges, 8 to 10 minutes.
Let cool on the pan (they’re AWESOME warm) or store in an airtight container in the fridge for up to 1 week.
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