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Cinnamon Roll Cookies

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Submitted by: cookiecook2850731

 

Is it a cookie or a cinnamon roll? Who cares when they taste this delicious? Cookies are frosted with powdered sugar glaze and raisins.
 

Ingredients

  • Cookie dough base:
  • 1 + 1/2 cups unbleached bread flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp vanilla extract
  • 1 egg
  • 2/3 cup butter, margarine or shortening
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup finely chopped walnuts (you can grind the walnuts as they are used for flavor, not necessarily texture)
  • Cinnamon roll cookie dough base:
  • 1 + 1/2 cups unbleached bread flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup butter, margarine or shortening
  • 1/2 cup white granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup cinnamon
  • 1/4 cup raisins soaked in hot water and Tbsp sugar (allow these to steep while you make the doughs)
  • Powdered Sugar Glaze:
  • 1 1/2 cups powdered sugar
  • 1/2 teaspoons vanilla
  • 1-2 Tbsp condensed milk

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Method

For the Regular Cookie Dough: Combine sugar, butter, egg, vanilla and dry sifted ingredients. Cream until smooth. For the Cinnamon Cookie Dough: Combine sugar, butter, egg, vanilla and once creamed add dry sifted ingredients, and mix until smooth. Add raisins to this dough. After making both doughs, chill them for 1/2 hour to firm them up. Remove both types of dough and cut them in half. Using a marble board and pin, roll out plain cookie dough and cinnamon cookie dough separately. Once each has been rolled flat to about 1/2 to 1/4 inch thickness, gently lay cinnamon dough on top of cookie dough, roll together and cover tightly with plastic wrap, and place in refrigerator for at least 10-15 minutes to firm up before cutting. To bake slice 1/4" sections, just like regular chocolate chip cookies. Lay each section flat on a greased cookie sheet and bake at 375 degrees F for 8-10 minutes on top rack of oven, then put them on bottom rack with oven turned off for an additional 2-3 minutes. Remove cookies from sheet and allow them to cool, than cover with a simple powdered sugar milk glaze. For the glaze add milk slowly to sugar and vanilla until proper consistency is achieved, a smooth, glossy glaze. Save a few of the steeped raisins to decorate your finished cookies.

 

Notes: My wife challenged me to come up with a "new" cookie recipe while we were driving home from the Thanksgiving holiday. This is my attempt. I wound up making several batches of these cookies over the Christmas holidays, they were an instant hit.

 

Number of Servings: 24-48 cookies (depending on size)

 

Submitted by: cookiecook2850731 ()

 

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