I did a little cookies experimentation the other day and the results are delicious. When the folks at GayLea asked me to come up with a recipe for their Cinnamon & Brown Sugar Spreadable butter I knew I wanted to do some baking. My first thought was to add the spread to pocket pies…which would have been equally delicious. But, then I thought I would try making something I’ve never made before, a pinwheel cookie. Well, I think these cinnamon roll cookies are going to be a new family favourite.
I know something is loved when I have to hide a dozen in a container, so I have something to photograph for my post. I’m sure if I hadn’t hidden some, they all would have been eaten.
Cinnamon Roll Cookies
1 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup GayLea Cinnamon & Brown Sugar Spreadable
Cream together butter and sugars, until smooth and creamy.
Beat in eggs, one at a time. Until eggs are completely incorporated.
In small bowl, whisk together flour, baking soda and salt. Mix dry ingredients into the butter. Stir until batter forms.
Roll out the cookie dough on a lightly floured surface. Dough should be about 1/4 inch thick. Cut the dough into a large rectangle.
Using an offset spatula, gently spread the cinnamon spread over the entire sheet of cookie dough.
Roll up the rectangle of dough, creating a roll of cookie dough. Using a sharp knife that you dip in flour…slice the cookie dough roll into 1/2″ slices.
Place slices on a parchment paper lined baking sheet and bake for 10-12 minutes, until golden brown.
Now, these cookies take a little bit of patience to make. At each step the dough needs to be chilled. However, I find this makes cookies even easier to make. I can mix the batter in the morning, run errands while it chills and when I’m done my errands I can bake the cookies. This dough is so flexible I was able to leave the dough logs in my fridge overnight and slice and bake the cookies the following morning. As long as everything is well wrapped the dough is fine.