GOOEY CINNABON COOKIES
I took these to work and asked if they were a keeper and they all agreed "YES!" I'd say I'll be making these again and again! Other than the 2 hour chilling period, they are very quick to make.
Provided by Rosetta Sperring
Categories Cookies
Time 2h35m
Number Of Ingredients 7
Steps:
- 1. Cream butter and cream cheese together until well blended.
- 2. Add cake mix to creamed mixture (except cinnamon swirl mix, hold for later to roll cookies in.
- 3. Add egg and vanilla and mix well.
- 4. Cover dough and chill for 2 hours. This will make cookies easier to scoop out and roll in balls.
- 5. Once dough is chilled, roll into balls (about walnut size). (you can use a large cookie scoop for this)
- 6. Mix cinnamon swirl mix (came inside box) with powdered sugar and roll cookie balls in cinnamon swirl mix and coat well.
- 7. Place cookies on an UN-greased cookie sheet (or parchment paper) and flatten slightly with the palm of your hand or the bottom of a flat cup or measuring cup sprayed lightly with baking spray. This will allow the cookie to be flatter and not bake up in a ball.
- 8. Bake at 350 for 12 to 15 minutes.
- 9. Drizzle Icing: 3 cups confectioners sugar 1/4 cup milk 1 teaspoon vanilla Mix all icing ingredients together well.
- 10. Drizzle icing by a teaspoon across cookies while warm and let dry on cookie rack.
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