Cinnamon Roll Cookies

I tried to convince myself that I'd done enough baking  for the holidays—Pumpkin Donuts, Pumpkin Cinnamon Rolls, several kinds of peppernuts. Pecan Snowballs, and also some Homemade Marshmallows. It almost worked . . . until I saw the Pioneer Woman making these cookies. That was yesterday and by today I had them made! They are absolutely delicious—the best of a sugar cookie combined with cinnamon roll goodness. 

Cinnamon Roll Cookies   Yield: About 40 cookies

Cookie Dough:

2 sticks (1 cup) salted butter

1 cup granulated sugar 

1/2 cup packed light brown sugar

1 tablespoon vanilla extract 

1 large egg 

2 1/2 cups all-purpose flour, plus more for rolling 

2 teaspoons baking powder 

1 teaspoon grated nutmeg 

Filling:

3 tablespoons salted butter, melted

1 tablespoon ground cinnamon 

1/4 cup granulated sugar 

Glaze:

2 cups confectioners' sugar, plus more if needed

5 tablespoons whole milk 

2 tablespoons salted butter, melted, plus more if needed

1 teaspoon maple extract 

1. For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. 
2. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. 
3. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. 
4. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. 
   
5. Cover and chill for 15 for 20 minutes.
6. For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. 
7. Pour over the melted butter;  spread the butter evenly over the dough. 
   
8. Mix cinnamon and sugar; sprinkle evenly over dough. 
   
9. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end.  (I used a dough scraper to gently ease the dough as I rolled and to keep it from sticking.)
   
10. Cut the log in half. 
    
11. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
12. Preheat the oven to 350°. Line baking sheets with parchment paper and set aside. (I used 4)
13. Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. 
    
14. Transfer the cookies to the prepared baking sheets (about 9 to 12 cookies per sheet) and bake until set and the edges begin to brown slightly, 12 to 13 minutes. I set the cookie sheets on a cooling rack and let them remain on the sheet to set.
15. For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. 
16. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
    

Recipe without photos . . .

Cinnamon Roll Cookies   Yield: About 40 cookies

Cookie Dough:

2 sticks (1 cup) salted butter

1 cup granulated sugar 

1/2 cup packed light brown sugar

1 tablespoon vanilla extract 

1 large egg 

2 1/2 cups all-purpose flour, plus more for rolling 

2 teaspoons baking powder 

1 teaspoon grated nutmeg 

Filling:

3 tablespoons salted butter, melted

1 tablespoon ground cinnamon 

1/4 cup granulated sugar 

Glaze:

2 cups confectioners' sugar, plus more if needed

5 tablespoons whole milk 

2 tablespoons salted butter, melted, plus more if needed

1 teaspoon maple extract 

1. For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. 
2. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. 
3. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. 
4. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. 
5. Cover and chill for 15 for 20 minutes.
6. For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. 
7. Pour over the melted butter;  spread the butter evenly over the dough. 
8. Mix cinnamon and sugar; sprinkle evenly over dough. 
9. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end.  (I used a dough scraper to gently ease the dough as I rolled and to keep it from sticking.)
10. Cut the log in half. 
11. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
12. Preheat the oven to 350°. Line baking sheets with parchment paper and set aside. (I used 4.)
13. Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. 
14. Transfer the cookies to the prepared baking sheets (about 9 to 12 cookies per sheet) and bake until set and the edges begin to brown slightly, 12 to 13 minutes. I set the cookie sheets on a cooling rack and let them remain on the sheet to set.
15. For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. 
16. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes