I love cookies. I dream cookies. If cookies could be spirit animals, then they would be mine.
David is more of a pastry fan–donuts and cinnamon rolls and such. But these melt-in-your-mouth cinnamon roll cookies are the Mikavid of cookies–the cinnamon roll meets cookies meets icing drizzle fantastico. (I can’t claim creative genius for the couple name. That goes to my dear friend Alli.)
I had to get my baking on because the snow came back. And I know, I know. It’s March. In Denver. Which means that we still have two months–MINIMUM–of snow storm potential left before my booties officially hand off center stage to my abundance of sandals. That being said . . . I was kind of getting excited for Spring. 🙁 I am totally a winter person, but the sunshine, the thought of lake days, outdoor BBQ, and s’mores season had me pulling out my flip flops and short sleeves and hoping that Spring was just around the corner.
But I am now watching snow flakes the size of Montana fall outside my window, my puppy won’t stop whining, and my collar bone that I broke in high school is tingling. Winter is definitely still here. (Just kidding on the latter. I wish I had a magically pained bone that told me the weather.)
Ah well. Anybody know of an excellent vrbo or airbnb cabin on a lake that they’d recommend? Willing to travel. Always.
Cinnamon Roll Cookies
The dough for these cinnamon roll cookies is made in a manner similar to pie crust. By cutting the butter into the flour, it creates the flakey, buttery layers that will melt in your mouth. After the dough starts sheeting through the pastry cutter (or forming pebbles in a food processor), it’s easiest to pour in the milk/butter mixture and use your hands to gather and press the dough together. When your roll up the dough and slice the cookies, you’ll lose some of the cinnamon sugar out of the middle. Ees okay. I just tried to pick them up as carefully as I could to lose as little cinnamon sugar goodness as possible. And make sure you pinch those tails in, because you really don’t want them to unravel in the oven.
I tried both a traditional icing (powdered sugar and milk) and a cream cheese icing to drizzle over the cinnamon roll cookies. While the cream cheese icing was good, I thought the tang distracted from the cinnamon roll cookies a little too much. David and I both preferred the traditional icing, both for taste and for texture. These are great for cookie swaps or parties, since the recipe makes quite a lot of cookies. Just remember to leave time for the icing to set, so that you can stack up the cinnamon roll cookies for transport.