Cinnamon Roll Snickerdoodle Cookies

Buttery cinnamon swirls in every bite!

These cookies combine two classics -- buttery cinnamon rolls and crisp snickerdoodle cookies. The magic begins with a classic snickerdoodle cookie base and incorporates buttery brown sugar cinnamon chunks. Each bite delivers the perfect balance of sweetness thanks to the generous incorporation of cinnamon.

Ingredients:

Cookies:

• 1 cup salted butter (2 sticks)

• 1 and 1/3 cup granulated sugar

• 1/3 cup brown sugar, packed

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 and 1/4 cups all-purpose flour, spooned and leveled

• 1 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 1 and 1/2 teaspoons cream of tartar

Cinnamon Balls:

• 1/4 cup brown sugar

• 2 tablespoons cinnamon

• 1/2 cup softened butter

Rolling:

• 1/3 cup granulated sugar

• 1 and 1/2 tablespoons cinnamon

Directions

• First mixing up the cinnamon roll filling. Take 1/2 cup softened butter and beat it with 2 tablespoons of cinnamon and 1/4 cup of brown sugar.

• Form little balls of filling. Line them up on a pan or a plate that will fit inside your freezer. Freeze for at least 1 hour.

• While the cinnamon balls freeze, make the dough. Start by beating the butter and sugar together.

• Next add in your eggs and vanilla. Beat these ingredients well for a minute or two at least, until there are no butter lumps.

• Next add in the flour and all the dry ingredients: salt, baking soda, and cream of tartar. Don't over mix.

• Once the dough is ready, fold in the frozen cinnamon roll filling. Don’t use the mixer, it will beat them up too much. Use a wooden spoon or spatula to gently fold them in, trying to keep the cinnamon roll filling intact in little balls.

• Then shape the mixed dough into 1-inch balls and roll them in cinnamon sugar, just like a Snickerdoodle.

• Place no more than 6 cookies on a sheet as they will spread.

• Bake at 350 for 10-12 min.

• Don't panic when they come out of the oven spreading the running into one another, simply smoosh the cookies together with a spoon while they are still hot, they will cool into shape. You can also use a round cookie cutter to create the perfect shape. The crumbs cut off are a super yummy bit size snack too!

• Let cool on a rack before enjoying.

• They will last at room temperature for up to 3 days and can be frozen for up to 4 weeks.

Yield: 2 Doz Cookies

Also, be sure to check out my other Christmas baking blog posts below for more holiday recipes. Happy baking and Merry Christmas!