It’s like Pioneer Woman’s Cinnamon Rolls in a cookie. But with plain frosting. Of course we could change that…
For the filling-
Combine and set aside:
1/2 cup sugar
2 T ground cinnamon
For the dough-
3 cups all-purpose flour
2 t. baking powder
1 t. ground cinnamon
1/2 t. table salt
Cream in separate bowl:
2 sticks softened, unsalted butter
1 cup brown sugar
1 t. vanilla extract
Cream butter and brown sugar until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.
Trace a 9×16″ rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half of the cinnamon sugar mixture over the dough.
Beginning on the long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon-sugar mixture. Wrap log in plastic and chill for at least three hours. At this point you can freeze the dough for up to a month.
Preheat the oven to 350; line two baking sheets with parchment paper.
Slice chilled dough into 1/4” thick slices and arrange on prepared baking sheets, spacing 1″ apart. Bake 10-12 minutes, or until golden. Let cookies cool on the pan for 5 minutes, then transfer to a rack.
1 cup powdered sugar
1/4 cup warm water
1/2 t. powdered egg whites or meringue powder (It’s okay to omit this, but the icing won’t dry hard.)
Drizzle icing over cooled cookies. Let stand at room temperature until icing dries