What’s Cooking? with Jan D’Atri

Simply irresistible.  at’s about the only way to describe this cookie. It’s kind of like the favorite cousin to the cinnamon roll. In fact, these so cinnamon roll cookies have all of the same  avors, but a lot less dough. Try them with either the simple glaze or cream cheese frosting! Soft Cinnamon Roll Cookies By Jan D'Atri

For the cookie dough: Ingredients: - 1 cup granulated sugar - 2 tablespoons butter softened - 2 tablespoons butter-fl avored Crisco shortening - 1 large egg - 1/4 cup buttermilk (*See note in directions to make homemade buttermilk) - 1 teaspoon vanilla extract - 2 cups all-purpose fl our - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/8 teaspoon salt For the cinnamon sugar: Ingredients: - 1/2 cup brown sugar - 1/2 tablespoon cinnamon - 2 tablespoons butter, melted For the cream cheese frosting Ingredients: - 2 oz. cream cheese, room temperature - 2 tablespoons butter, room temperature - 1/2 cup powdered sugar - 1/2 teaspoon vanilla - 2 to 3 teaspoons milk, or more for thinner consistency For the alternate glaze: Ingredients: 1 1/2 cups powdered sugar 2 to 3 tablespoons milk (may need more to thin out glaze enough to drizzle) Directions:

For the cookie dough, cream together sugar, butter and shortening.

Add egg, buttermilk and vanilla, mixing well to combine.

Add fl our, baking powder, baking soda and salt, mixing well until soft dough forms. Place dough in a plastic bag, fl atten and freeze for 30 minutes.

In a small bowl, mix together cinnamon and sugar. Set aside.

When dough is fi rm, combine 2 tablespoons of fl our and 2 tablespoons of powdered sugar. Generously fl our a work surface. (If you don’t have powdered sugar, just use fl our.) Working quickly, remove dough from bag and roll out into a 12-by-9 rectangle, about 1/4-inch thick, with a fl oured rolling pin. Brush the surface of dough with melted butter. Sprinkle brown sugar cinnamon mixture over dough and press down slightly. Flour your hands and then quickly roll dough lengthwise into a tight log. Wrap log up in plastic wrap; twist the edges to seal and place on a tray.

Freeze for 30 minutes or until the roll is fi rm enough to cut into pinwheel slices, 1/2-inch thick. Place cookies on parchment paper or silicone mat about 2 inches apart. Return to fridge for 15 minutes. Bake at 350 degrees for 10 minutes. Cookies should be slightly underdone. While cookies are baking, make the cream cheese frosting or the sugar glaze. For the cream cheese frosting, combine cream cheese, butter, powdered sugar, vanilla and milk. For the glaze, mix together powdered sugar and milk until desired consistency is achieved. When cookies are done and still warm, spread either the cream cheese frosting over cookies or drizzle with glaze. Place cookies in an airtight container to store. Note: * To make homemade buttermilk, combine 1/3 cup milk and 1 tablespoon vinegar or lemon juice. Stir for 10 seconds then let sit for 15 minutes. Watch my how-to video for soft cinnamon roll cookies here: jandatri.com/jans-recipe/one-minute-kitchen/softcinnamonrollcookies