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It’s been a long while since I’ve made this cookie recipe, I’d almost forgotten how incredibly delicious they were. I decided to whip up a batch and Oh. My. Gosh! They’re just like the name hubby calls them: sugar crack! Not that they’re bad or anything like that, but they’re so tasty it’s hard to resist eating more. I swear, these are the BEST Ever Cinnamon Roll Sugar Cookies – try them for yourself and see!
If you’ve been following the blog for a long while, you may recall when I shared these back in 2013. I re-read that post and laughed, because we were still in our tiny apartment and I had yet to find my packed rolling pin, so made this without – not easy! Luckily I’ve long since found my rolling pin, so these were a breeze to put together. And yes, I’ve already eaten quite a few, and am resisting the urge to eat more. At least not for a little bit 😉
- 1 cup Butter, softened
- 2 cups Sugar
- 3 Eggs
- 1 cup Sour cream
- 2 tsp. Vanilla
- 2 tsp. Baking soda
- 2 tsp. Baking powder
- 6 1/2 cups Flour
- 1/4 tsp. Salt
- For the filling:
- 1/2 stick Butter, softened (4 tbsp)
- 1 cup Brown sugar and 2 tbsp. Cinnamon mixed
- Cream the sugar and butter. Mix in the eggs, sugar, vanilla, baking soda, baking powder and salt. A little at a time, add in the flour until well-combined.
- Divide the dough into two separate parts, flatten into an oval, wrap with plastic wrap (lightly floured to prevent sticking), and place in the refrigerator for 3 hours.
- When done, preheat oven to 350 Degrees F. Spray or line a few baking sheets, set aside.
- Take out one oval at a time (so it doesn’t warm up too much as you work with the first). Cut each oval into thirds – so you have 6 separate pieces. Roll out to about 1/8 inch thickness, and about 12 inches long by 5 inches wide.
- Spread each with some butter, then brown sugar and cinnamon mixture. Roll tightly into a log (from the long end) then slice into 1/2″ pieces and place on the prepared baking sheets. Bake for 10-12 minutes, checking when it’s close so you don’t overcook them.
- Allow to cool about 5 minutes then remove to a cooling rack.
Note: makes about 4 dozen cookies
The great thing about this sugar cookie recipe is that they taste great warm or cold, with frosting or without!
If you do want the frosting: whip 8 oz. softened cream with 3/4 cup powdered sugar, 4 tbsp. milk and 2 tsp. vanilla extract. Store in the fridge.
Okay, so I’ve eaten 2 more while writing this – I have no self control when it comes to these amazing and tasty snacks! Luckily they’re pretty small so it’s okay, right?