cinnamon roll cookies

makes 12 medium sized cookies

ingredients:

cookies:

1/2 cup (1 stick) of butter, melted (brown the butter if desired)

1 cup of brown sugar

1 large egg, room temperature

1 tsp of vanilla

1-1/2 cups of flour

1/2 tsp of baking soda

1/4 tsp of salt

1/2 tsp of ground cinnamon

1 cup of cinnamon chips

cream cheese glaze:

4 oz of cream cheese

1/4 cup of powdered sugar

1 tsp of vanilla

3 tbsps of milk (or more as needed to thin)

supplies:

stand mixer or hand mixer

mixing bowls and spoons

medium sized (2 inch) cookie scoop or ice cream scoop

parchment lined cookie sheet

cooling rack

directions:

preheat the oven to 350

start by mixing the butter and brown sugar together for 2-3 minutes, until fluffy. add in the egg and vanilla extract, and mix until combined. in another bowl, combine the dry ingredients. next, add the dry ingredients to the wet ingredients, and mix until just combined. then fold in the cinnamon chips.

using a cookie scoop, scoop out the dough into cookies and onto the parchment lined cookie sheet (do not form into a ball, just scoop and drop). if you use a medium 2-inch cookie  scoop, this recipe will yield about 12 cookies.

bake the cookies for 12-14 minutes on 350. they will still be soft in the middle, but will set up as they cool. cool the cookies on the cookie sheet for 3-5 minutes, before moving to a cooling rack to continue cooling for about 10 minutes before adding the glaze.

to make the cream cheese glaze: combine the ingredients, adding milk until your desired consistency is reached. for a thin glaze like pictured, add about 6-8 tbsps of milk. drizzle over cooled cookies.

store in an air tight container for up to 3 days.