Cinnamon Roll Sugar Cookies with Cream Cheese Frosting

If you have about 2 hours to spend in the kitchen, Cinnamon Roll Sugar Cookies with Cream Cheese Frosting might be a spectacular lacto ovo vegetarian recipe to try. This recipe makes 24 servings with 125 calories, 1g of protein, and 2g of fat each. For 15 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. If you have baking powder, butter, flour, and a few other ingredients on hand, you can make it. It is perfect for Christmas. 345 people found this recipe to be scrumptious and satisfying. It is brought to you by Diethood. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 6%. Pumpkin Sugar Cookies with Cinnamon Cream Cheese Frosting, Cinnamon Roll Muffins with Cream Cheese Frosting, and Cinnamon Roll Cake with Cream Cheese Frosting are very similar to this recipe.

Servings: 24

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1/2 teaspoon baking powder

1 tablespoon butter, softened

4 ounces cream cheese (half package)

1 large egg

1 3/4 cups all-purpose flour

1 to 2 tablespoons ground cinnamon (I use 1 tablespoon because my husband prefers less cinnamon)

1/8 teaspoon lemon extract

3 tablespoons light brown sugar

1 1/2 cups powdered sugar

1/8 teaspoon salt

1 cup sugar

1 teaspoon pure vanilla extract

Equipment:

hand mixer

mixing bowl

whisk

aluminum foil

plastic wrap

oven

baking sheet

wire rack

Cooking instruction summary:

In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside. In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.Add the egg and vanilla extract and beat until combined. Pour in the flour mixture and beat until you have a smooth dough. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.Take out a large piece of aluminum foil and flour it.Take the dough out of the fridge and place it on top of the foil. Roll it out into a rectangle, about 1/4-inch thick.Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly. Roll to the end of the foil. Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutesPlace the cream cheese and the butter in a mixing bowl.Beat until creamy.Gradually add in the powdered sugar; beat until smooth, about 4 minutes.Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Preheat oven to 350.Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.Place the cookies on an ungreased cookie sheet.Bake for 8 to 10 minutes, or until they begin to brown around the edges.Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Once cooled, frost with icing.Frosted cookies will keep several days in an airtight container.

 

Step by step:


1. In a medium-sized bowl whisk together the flour, salt, and baking powder. Set aside. In a large mixing bowl beat the butter and sugar with an electric mixer until light and fluffy, 3 to 4 minutes.

2. Add the egg and vanilla extract and beat until combined.

3. Pour in the flour mixture and beat until you have a smooth dough. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate for 30 minutes.Take out a large piece of aluminum foil and flour it.Take the dough out of the fridge and place it on top of the foil.

4. Roll it out into a rectangle, about 1/4-inch thick.Using your hands, spread the butter over the entire dough; sprinkle with cinnamon; sprinkle with light brown sugar.Holding onto the corners of the foil, those closest to you, begin to roll the dough away from you. Work slowly.

5. Roll to the end of the foil. Wrap the rolled cookie dough in the foil and place it in the freezer for 45 minutes

6. Place the cream cheese and the butter in a mixing bowl.Beat until creamy.Gradually add in the powdered sugar; beat until smooth, about 4 minutes.

7. Pour in the vanilla extract and lemon extract; continue to mix until well incorporated. Preheat oven to 350.Take out the cookie dough, unwrap it, and cut the cookies off the roll, about 1/4-inch thick.

8. Place the cookies on an ungreased cookie sheet.

9. Bake for 8 to 10 minutes, or until they begin to brown around the edges.

10. Remove from oven and let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Once cooled, frost with icing.Frosted cookies will keep several days in an airtight container.


Nutrition Information:

Quickview
125k Calories
1g Protein
2g Total Fat
24g Carbs
0% Health Score
Limit These
Calories
125k
6%

Fat
2g
4%

  Saturated Fat
1g
8%

Carbohydrates
24g
8%

  Sugar
17g
19%

Cholesterol
14mg
5%

Sodium
35mg
2%

Get Enough Of These
Protein
1g
3%

Manganese
0.12mg
6%

Selenium
3µg
6%

Vitamin B1
0.07mg
5%

Folate
18µg
5%

Vitamin B2
0.06mg
4%

Iron
0.53mg
3%

Vitamin B3
0.55mg
3%

Phosphorus
25mg
3%

Vitamin A
90IU
2%

Fiber
0.42g
2%

Calcium
15mg
2%

Vitamin B5
0.1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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