Did I tell you I had a baby 4 months ago? Lack of sleep – I can’t remember if I told you, but I’m pretty sure I did. I also am pretty sure I mentioned that I gained 40 elbees during my pregnancy. 20 of it went as soon as I had the baby, but I’m kinda workin’ on the rest. And workin’ I am; changing diapers, feeding every couple of hours, playing, picking up the older one from school, teaching, drawing, feeding again, bathing… You know the story.
Sometimes I get to hop on the treadmill and enjoy a walk or even a run. That’s very rare, but I do it as often as possible. I now have lost another 12 pounds. Yay! Only 8 more to go to get back to my pre-preggo weight. Not bad, eh?
So. I decided that I was going to treat myself with a gain of 2 pounds and round up that number to 10 pounds left to lose. Fair? I think so. And what better way to do that than with a cinnamon roll sugar cookie. I even wrapped it up like a present and gave it to myself. I deserve it.
I hope you do the same. You deserve it, too.
These cookies were so good. Please make these. You’ll love yourself for it. And, take your time when making them. The only issue, really, is when rolling the dough into a log. Just follow my directions and you will do great.
Then there’s the cream cheese icing. Oh MY Word! It’s almost the same as the Cinnabon Icing. You can find it Spicie Foodie’s Awesome Christmas Cookie Recipes. Try not spooning it into your mouth. I dare you. Especially since you’ll only use about half of it for the cookies. The other half can go straight to your belly.
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 1 stick of butter, softened
- 1 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon butter, softened
- 1 to 2 tablespoons ground cinnamon (I use 1 tablespoon because my husband prefers less cinnamon)
- 3 tablespoons light brown sugar
- 4 ounces cream cheese (half package)
- 1 stick butter
- 1½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon lemon extract
- In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside.
- In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.
- Add the egg and vanilla extract and beat until combined.
- Pour in the flour mixture and beat until you have a smooth dough.
- Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.
- Take out a large piece of aluminum foil and flour it.
- Take the dough out of the fridge and place it on top of the foil.
- Roll it out into a rectangle, about ¼-inch thick.
- Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.
- Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.
- Roll to the end of the foil.
- Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes
- Place the cream cheese and the butter in a mixing bowl.
- Beat until creamy.
- Gradually add in the powdered sugar; beat until smooth, about 4 minutes.
- Pour in the vanilla extract and lemon extract; continue to mix until well incorporated.
- Preheat oven to 350.
- Take out the cookie dough, unwrap it, and cut the cookies off the roll, about ¼-inch thick.
- Place the cookies on an ungreased cookie sheet.
- Bake for 8 to 10 minutes, or until they begin to brown around the edges.
- Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling.
- Once cooled, frost with icing.
- Frosted cookies will keep several days in an airtight container.
Featured at Spicie Foodie’s Awesome Christmas Cookie Recipes