Hello, December!! One of my favorite things about this time of year, is the smell of Christmas cookies baking in the oven! From peppermint to cinnamon, I’m sure the aromas have enticed Santa’s elves clear to the North Pole on a blustery, snowy and windy, winter’s day! And when these Cinnamon Roll Cookies are baking, it’s hard not to stand in front of the oven, pressing your nose against the warm glass, in anticipation of taking your first bite of this crispy on the outside, tender on the inside, “Cinnabon-like” cookie, drizzled with a dreamy, creamy glaze!
The delicious, buttery cookie dough, filled with the warm flavors of dark brown sugar and cinnamon, all wrapped around another filling of cinnamon sugar, and iced with creamy-rich soft glaze, will have you enjoying “cinnamon rolls” any time you’d like a sweet treat to go with that cup of coffee, tea, or mug of hot chocolate after hours of shoveling snow from the driveway and catching new snowflakes on your tongue! (Yes, I still enjoy catching snowflakes, building snowmen, and making snow angels, too!)
Keep the family holiday spirits bright, kind, and don’t stress. Presents from the store never bring the smiles like baskets, bags and trays of homemade cookies do! I learned that lesson years ago, when the first years on my own after leaving my parent’s nest, and could only afford to bake everyone cookies. After several years, I was finally able to actually buy store-bought presents. I was shocked to learn that everyone was actually disappointed! I had no idea of how much they all had looked forward to their own goodie bag of homemade cookies and candies! I never again gave a purchased gift to anyone!
The icing on these are soft-set, so be sure to save these for the cookie tray as they aren’t ideal for stacking, and let everyone just help themselves to these! (*Or simply ice them with a firm-set glaze using less liquid). I hope you enjoy, and remember what the true spirit of Christmas is all about when exchanging gifts. Being thankful for what you have, not expecting anything in return, and giving something from the heart. ♥
- Cookie Dough:
- 1 cup Butter Flavor Crisco
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons cinnamon
- Inside Sugar Mixture:
- 4 tablespoons sugar
- 1 tablespoon cinnamon
- Outside Sugar Mixture:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 2 cups powdered sugar
- 4 -5 tablespoons heavy cream
- 1 tablespoon melted butter
- 1 teaspoon vanilla
- For both cinnamon mixtures, mix (in separate bowls) well, set aside.
- For cookie dough, combine shortening and dark brown sugar in large bowl and beat til well blended. Beat in eggs and vanilla until very well blended.
- In small bowl, whisk to combine flour, baking powder, salt and cinnamon. Add to creamed mixture, mix well.
- Turn dough onto sheet of waxed paper and spread/pat out to a 9"x7" rectangle.
- Sprinkle evenly with Inside Cinnamon mixture, roll up jelly-roll style into a log, then dust all sides with Outside Cinnamon mixture.
- Wrap tightly with plastic wrap, and refrigerate 4 hours or overnight. (Overnight is best).
- Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray.
- Cut cold log into about ¼" or thicker slices. It's ok if you can't slice them that thin, mine are always thicker, too.
- Bake for 8 minutes or til lightly browned on top.
- Cool on cookie sheets for 4 minutes. Then remove from cookie sheets, and cool the rest of the way on wire racks.
- When cool, mix glaze ingredients well using as much or little cream as needed for a thick yet pipeable consistency. Pipe glaze over each cookie.
- Tip: Be careful when rolling this dough, take your time. If it starts to crack, just smooth them. Roll slowly. Also, I found it easier when you slice them, to let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine!