Hey Y’all! Soooo….I’m about to change your life right now with S’mores Sandwich Cookies!! You don’t even need a campfire to create this delightful little treat. The cookies on their own are completely amazing so you’re going to have to resist devouring them hot out […]
Tag: christmas cookies
Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]
Calling all cinnamon roll lovers!!! Have I got a cookie for you?!? Clear your schedule because you need to put “Bake Mini Cinnamon Roll Cookies” at the top of your to do list. From the very first batch all I could think was WOW…these cookies really are something special. These super adorable bitesize cookies look and taste just like a homemade cinnamon roll, but in a mini size. The recipe is so much fun to make and even more fun to eat…obviously!! Seriously I dare you to try to eat just one. Absolutely impossible! These little guys are meant to be eaten like 5 at a time…minimum. Let’s get this show on the road. The faster we make them, the faster we can taste them.
Here’s all you’ll need: brown sugar, cinnamon, butter, cream cheese, white sugar, egg, vanilla, orange zest, all-purpose flour, baking powder, dry active yeast, salt, confectioners’ sugar, milk, and vanilla extract.
Add the brown sugar and cinnamon to a small bowl. Mix the ingredients together until well blended. Set this mixture aside. We’ll be using it a little later to create that delicious cinnamon swirl!
Next add the softened butter, cream cheese and sugar to a large mixing bowl. Beat with a hand mixer until light and fluffy. I usually soften my butter in the microwave cause I’m a little bit of a cheater like that. 15-20 seconds should do the job! Just keep in mind, we’re going for soft not melted.
Then beat in the egg and orange zest. The orange zest gives this recipe just the slightest hint of orange and in my opinion is the perfect touch. Orange zest is the colorful peel of the orange and adds a bright citrus note to recipes. To create orange zest, run the skin of an orange against a grater.
Add in the baking powder, yeast, and salt and mix to combine. Now add the flour to the creamed mixture. Mix it in about a half a cup at a time until all of the flour has been added. The end result should be a soft cookie dough.
Next divide the dough into 2 portions. On a lightly floured surface, roll out each portion into an 8X10-inch rectangle (see below). Sprinkle each rectangle with half of the cinnamon sugar mixture to cover. Don’t worry too much about those brown sugar lumps. They’ll melt right into the cookies while they’re baking.
Starting with one of the long sides, roll up tightly jelly-roll style. Pinch the edges slightly to seal. Then cover in plastic wrap and refrigerate for 1 hour or until firm. And yes, you can absolutely leave this cookie dough in the refrigerator overnight. So if a cookie baking marathon is in your future feel free to prep this one the day before.
When you’re ready to bake, remove the cookie dough logs from the refrigerator. Cut the dough crossways into 3/4″ slices. Place the cookie dough slices onto a baking sheet lined with parchment paper. Parchment paper = no mess no stress which I love! It also prevents sticking and reduces browning both resulting in better cookies. Now’s also the perfect time to reshape those cookies into better shaped circles if you need to.
Bake in a 350 degree preheated oven for 8-10 minutes or until the bottoms are light brown. Now I already know what you’re thinking…how can I tell if the bottoms are lightly browned? Well you’re going to have to sacrifice a cookie or two and carefully check until you hone in the perfect baking time for your oven. For perfect cookies every time I always rotate the baking sheets halfway through baking. Use the top and middle racks in the oven, never the bottom. And then about halfway through baking time swap positions. So the cookies that were baking on the top rack get bumped down to the middle rack and the cookies that were baking on the middle rack get moved up to the top. I also rotate the baking sheets so that the cookies that were in the front of the oven are now in the back and vice versa. This helps all the cookies to bake evenly and will yield the very best results. Every. Time.
While the Mini Cinnamon Roll Cookies are baking we can whip up that tasty glazed topping. Mmmmm-mmm! In a small bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth.
Remove the cookies from the oven, transfer to a wire rack and cool completely. Dip the tops of the cookies into the glaze. Let the cookies stand and allow the glaze to set if you plan on stacking or saving some for later. Otherwise dive right in!!!
Now isn’t that just the cutest cookie that you’ve ever laid eyes on?!? It surely won’t stop me from devouring it! And since you’re baking up a storm you might as well try our Cappuccino Cookies or Toffee Cookies too.
Mini Cinnamon Roll Cookies
- 1/4 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 10 tbsp butter, softened
- 2 ounces cream cheese, softened
- 3/4 cups sugar
- 1 large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons grated orange zest
- 2-1/8 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon salt
- 1-1/2 cup confectioners' sugar
- 3 tablespoons milk
- 1-1/2 teaspoon vanilla extract
- Step 1 Add the brown sugar and cinnamon to a small bowl. Mix the ingredients together until well blended. Set aside.
- Step 2 Add the softened butter, cream cheese and sugar to a large mixing bowl. Beat with a hand mixer until light and fluffy. Beat in the egg and orange zest.
- Step 3 Add in the baking powder, yeast, and salt and mix to combine. Mix in the flour about a half a cup at a time until all of the flour has been added to form a soft cookie dough.
- Step 4 Divide the dough into 2 portions. On a lightly floured surface, roll out each portion into an 8X10-inch rectangle. Sprinkle each rectangle with half of the cinnamon sugar mixture to cover.
- Step 5 Starting with one of the long sides, roll up tightly jelly-roll style. Pinch the edges slightly to seal. Cover in plastic wrap and refrigerate for 1 hour or until firm.
- Step 6 Remove the cookie dough logs from the refrigerator. Cut the dough crossways into 3/4″ slices. Place the cookie dough slices onto a baking sheet lined with parchment paper. Bake in a 350 degree preheated oven for 8-10 minutes or until the bottoms are light brown. Remove the cookies from the oven, transfer to a wire rack and cool completely.
- Step 7 FOR THE GLAZE:
- Step 8 In a small bowl whisk together the confectioners’ sugar, milk, and vanilla extract until smooth. Dip the tops of the cookies into the glaze. Let the cookies stand and allow the glaze to set. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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One bite of our Toffee Cookies will leave you thinking OMG!! Where have you been all my life? Seriously I’ve been reflecting how truly delicious these little nuggets are and I’m feeling a little guilty for not sharing them sooner. Toffee Cookies are the absolute […]
Have you started making Christmas cookies yet? Are you one of those people that makes a different batch every week and stores them perfectly in tupperware containers or are you the last minute type that whips everything together in one big cookie-palooza? I’m a little […]
Christmas is a time for family and love, a time for magic and wonder, a time for…..BAKING!!! We’ve been baking up a storm here at Happylifeblogspot this December and I don’t see it stopping anytime soon. I wanted to share with you one of my all time favorite, very unique, cookie recipes this year. Cappuccino Swirl Cookies look super duper impressive but are WAY easier to make than you think. This coffee flavored cookie has a hint of Irish cream which pairs wonderfully with the gorgeous little chocolate swirled topper. I like to make these at Christmas time but really this cookie is great any time of the year. Obviously you’ll need a hot cup of coffee for dunking. I mean it goes without saying, right?!?
Here’s all you’ll need: butter flavored shortening, white sugar, baking powder, salt, egg, Baileys coffee creamer (you can substitute Baileys or just plain ole milk), vanilla extract, flour, instant coffee, and Hershey’s hugs.
Add the shortening to a large bowl and beat with a hand mixer on medium speed for 30 seconds. The butter flavored Crisco comes in the yellow package (blue is the original). And yes, of course you can use just plain ole regular Crisco if you don’t have the butter flavor on hand. Mix in one cup of sugar, the baking powder and salt until light and fluffy.
Next beat in the egg, coffee flavored liqueur (think Baileys) and vanilla and mix until well combined. So about that coffee flavored liqueur, you can totally swap out for milk if you don’t have any Baileys on hand. I got a little creative and combined the two and used a Baileys flavored coffee creamer. And I’m SOOOO glad that I have leftovers for my coffee too!!! That stuff is delish!!
Beat in the flour a cup at a time with a hand mixer. Knead in the final 1/4 cup by hand. Cover the the dough with plastic wrap and refrigerate for one hour or until firm. Ok so another reason Cappuccino Swirl Cookies are fabulous at Christmas time is because you need to chill the dough. So if you’re making a cookie smorgasbord like me, you can make all your cookie doughs one day, chill in the fridge, and then do all your baking the next day. It’s nice to break it up!
Once the dough is firm, remove from the fridge and shape into 1-inch balls. Don’t forget to line those cookie sheets with parchment paper. If you’re not team parchment paper then it’s time to hop on the band wagon. You really need this in your life!! This one simple trick (using parchment paper instead of cooking spray) will really take your cookie baking to the next level. Speaking from experience!!
Next combine 1/2 cup of sugar and 2 tablespoons of instant coffee granules in a small bowl. This will create that amazing, sparkly, coffee flavored coating. My mouth is watering already!
Lightly roll each and every ball into our sugar mixture. Evenly space the cookie balls on a baking sheet. You’ll want them to be about 2 inches apart. This cookie will flatten as it bakes.
See what I mean? Bake cookies in a 350 degree preheated oven for 9-11 minutes or until the cookie tops start to crack and the sides are almost set. If they’re getting brown then you’ve gone too far so keep a close and watchful eye on these lil guys. While the cookies are baking you’re going to wanna start unwrapping those chocolate candies. We need them ready to roll when the cookies are still hot out of the oven.
Remove the cookies from the oven and immediately press a Hershey’s hug into the center of each cookie. Now I know I’m usually telling you to get those cookies off the baking sheet ASAP but today we’re keeping them on there. The heat from the baking sheet is actually a good thing because we want those Hershey’s hugs to melt. Of course the cookies look gorgeous already and if you’re not brave enough to give this swirl a whirl, then go ahead and move the cookies to a cooling rack (so the Hershey’s hugs don’t melt).
Now for the big finish…..the swirl!!! Let those hot cookies sit for about 5 minutes or so until the Hershey’s hugs are nice and melty. It takes a few tries to get down the technique but I’m confident that you can do it. Using the tip of a knife (of the back of a spoon, whatever floats your boat) slowly run your utensil through the melted hug to swirl. I like to go counter clockwise and I find that a light touch works best. I also find it helpful to start from the outside and work your way in towards the middle. Practice makes perfect! Cool completely on wire baking racks. Cool completely on wire baking racks.
Ta-dah!!! Are those not the most fabulous cookies you’ve ever laid eyes on??? I mean these guys are bakery perfect! That swirl though!!! Cappuccino Swirl Cookies are sure to be the star of your cookie tray this year. Don’t forget to try our Soft Cut Out Cookies too!
Cappuccino Swirl Cookies
- 1 cup butter-flavor shortening
- 1-1/2 cups sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 Tablespoon coffee-flavor liqueur (or coffee flavored creamer or milk)
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 2 Tablespoons instant coffee crystals
- 48 Hershey's hugs (chocolate kisses with stripes)
- Step 1 Add shortening to a large bowl and beat with a hand mixer on medium speed for 30 seconds. Mix in one cup of sugar, the baking powder and salt until light and fluffy.
- Step 2 Beat in the egg, coffee flavored liqueur (you can substitute milk or coffee flavored creamer) and vanilla and mix until well combined.
- Step 3 Beat in the flour a cup at a time with a hand mixer. Knead in the final 1/4 cup by hand. Cover the the dough with plastic wrap and refrigerate for one hour or until firm.
- Step 4 Once the dough is firm, remove from the fridge and shape into 1-inch balls. Combine 1/2 cup of sugar and 2 tablespoons of instant coffee granules in a small bowl. Lightly roll each ball into the sugar mixture.
- Step 5 Place balls 2 inches apart on a parchment lined cookie sheet. Bake cookies in a 350 degree preheated oven for 9-11 minutes or until the cookie tops start to crack and the sides are almost set.
- Step 6 Remove the cookies from the oven and immediately press a Hershey’s hug into the center of each cookie. Let cookies sit for about 5 minutes to allow the Hershey’s hug to melt. Using the tip of a knife (of the back of a spoon) slowly run your utensil through the melted hug to swirl. Cool completely on wire baking racks.
We’d love to hear from you! Leave us your comments and love down below!
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Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
Guys!!! I don’t like to brag but…..I found it!!! These Chewy M&M Cookies are THE HOLY GRAIL of cookies. They’re the best!! Like buttery soft, deliciously chewy, eat the whole dang batch kind of cookies. That’s if you can even get the cookie dough into […]
These Soft Cut Out Cookies are the only recipe you’ll ever need! They hold their shape perfectly in the oven. I love these cookies because they bake up nice and soft with perfectly crisp edges. When it comes to making beautifully decorated cookies, this recipe has never let me down. Our Soft Cut Out Cookies are the best recipe to make for Christmas, birthday parties, baby showers, or pretty much any occasion! I am constantly asked to make this recipe for special events for friends and family. And even then, someone ALWAYS asks for the recipe. Every. Single. Time! A few simple ingredients are all that’s needed to make these wonderfully Soft Cut Out Cookies.
Here’s all you’ll need: Flour, sugar, butter, eggs, vanilla extract, baking powder and salt.
In a large bowl, cream together the butter and sugar until light and fluffy. I used my glass bowl so I could toss the butter in the microwave for 30 seconds to soften. A hand mixer on medium speed will get the job done!
Next beat in the eggs and the vanilla. I was SO excited to make this recipe because I got to use my super special vanilla for the very first time! My friend Michelle gifted me this jar of homemade vanilla for my birthday and it is AMAZING!!! I love homemade gifts. They’re my favorite! You can also swap the vanilla for other extracts. Anise is great at Christmas!
After we’ve got those eggs fully incorporated, add in the salt and baking powder. Now slowly, on a low speed, mix in the flour one cup at a time. You want to make sure you have a nice, BIG bowl to mix in. My glass bowl didn’t quite cut it and I had to swap out for a bigger bowl. I like to live on the edge and push the limits like that!
Cover the dough with plastic wrap and chill in the refrigerator for one hour or overnight. My fridge gets really cold in the back so one hour is plenty. But typically I get busy doing other things and it ends up being like four! I often use only half the dough and freeze the rest. This recipe freezes extremely well. The dough will keep for 3-4 days in the fridge or 3 months in the freezer.
Once the dough has been chilled, remove the fridge and unwrap. Grab a hunk of dough and roll it out on a lightly floured surface. I like to work with only a small chunk at a time. It helps to keep the cookies nice and uniform. The rolled dough should be about 1/4 inch thick. Messy countertops. Twelve pound bags of flour. That’s how I roll.
Next cut into shapes with a cookie cutter. Or you can go old school like me and use a drinking glass. The taller ones work best. Sooooo……I literally have boxes overflowing with hundreds of cookie cutters, but somehow I do not have a basic round circle cutter. Really! How does that even happen??? It’s like every time I go to the store all the circle ones are missing! But if you have a good recommendation for your favorite, I would love to hear from ya!
And here is a visual of the perfect thickness. Not too thick, not too thin, but just right!
Place cut outs on a cookie tray lined with parchment paper. You know I love it! This is the one time that I actually really, really recommend that you go to the store and buy it if you don’t have any on hand. It really helps to create those perfectly baked cookie bottoms. Bake in a 400 degree preheated oven for 6-8 minutes. These cookies bake fast, so stay close! Six minutes is the perfect amount of time in my oven. The cookie tops will look just about set in the middle, but the true test for me is how the bottoms look. Sometimes I’ll flip one over and sneak a peak! The bottoms should just barely be starting to brown around the edges.
A few more cookie baking secrets….ALWAYS use the top and middle racks for cookie baking. And rotate the pans halfway through baking (put the top pan on the middle rack and the middle pan on the top rack). These simple tricks will take your cookies to the next level. I promise! And most importantly, when the cookies are done baking, immediately remove them from the pans to a cooling rack (a countertop will work too!) Basically just get them off those baking sheets as quickly as possible because they will continue to bake if you leave them on there.
Cool completely before decorating. Decorate with the frosting or icing of your choice. For cookie decorating tips check out our Championship Winning Softball Cookies or our Baby Shower Cookies tutorials.
Soft Cut Out Cookies
- 1 1/2 cups butter, softened
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract (or extract flavoring of your choice)
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- Step 1 In a large bowl, cream together the butter and sugar until light and fluffy. Then beat in the eggs and the vanilla.
- Step 2 Add the salt and baking powder. Next slowly mix in the flour one cup at a time.
- Step 3 Cover the dough with plastic wrap and chill in the refrigerator for one hour or overnight.
- Step 4 Remove the dough from the fridge. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into shapes with a cookie cutter.
- Step 5 Place cut outs on a cookie tray lined with parchment paper. Bake in a 400 degree preheated oven for 6-8 minutes.
- Step 6 Remove from baking racks immediately and transfer to a cooling rack. Cool completely before decorating.
- Step 7 To Freeze Cookie Dough: Double wrap in plastic wrap and place into a ziploc freezer bag. Freeze up to 3 months. Thaw completely before using.
We’d love to hear from you! Leave us your comments and love down below!
Christmas cookies?!? Ain’t nobody got time for that! Well I’m here to tell you that you do! Grrrrllll……..I got you! They very well could be the easiest cookies you will ever make! I’ve been adding them to Christmas cookie trays for years now and everyone […]