So I may have gotten carried away with the pictures.
But these cookies are so good. Buttery shortbread cookie dough, sprinkled with cinnamon sugar, rolled up, and then sliced into cookies. Delicious, easy and super photogenic.
The original recipe calls for a cream cheese glaze but I skipped that step. I don't think they need it - and I like to keep it simple. Plus, if I covered them in glaze, it would hide their pretty cinnamon sugar swirl. But if you like the sounds of a cream cheese glaze, knock your socks off. Only, I wouldn't put the glaze on until just before you serve them. I think it might make them soggy if stored with the glaze already on. But that's just my opinion.
P.S. - I think they'd also be dynamite with a nutella filling. I'd try it myself but my little cookie eater has a nut allergy. Let me know if you go that route though - I'll live vicariously through you.
Recipe for Cinnamon Roll Cookies
(Source: adapted from Recipe Girl)
Cookie Dough:1/2 cup powdered sugar
3/4 cup unsalted butter (softened)
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
1 large egg white
1 Tablespoon water
1/4 cup granulated white sugar
1 1/2 teaspoons ground cinnamon
Cream the butter and sugar with the salt and vanilla. Slowly add the flour and mix until completely combined. Roll the dough into a 12 x 9 inch rectangle. Whisk the egg white with the water until bubbly. Brush generously onto the rectangle of dough (you won't use it all). In a small bowl, whisk together the granulated sugar and cinnamon. Sprinkle mixture onto the dough. Roll the dough from the long end into a tight log. Wrap with saran wrap and refrigerate until hard. (At least an hour). Once hard, remove the log from the fridge and cut into cookies.
Place cut cookies onto baking sheet lined with parchment paper.
Bake at 350 degrees F. for 8 to 12 minutes, or until edges are slightly golden brown. Remove from oven and allow to cool on the cookie sheet for a few minutes before moving to wire rack.