Name: Cinnamon Bun Cookies
Yield: 1
Ingredients: 1 c. (2 sticks) unsalted butter -; 3/4 c. (150 g.) granulated sugar -; 1/2 c. (115 g.) packed light brown sugar -; 1 large egg -; 2 tsp. pure vanilla extract -; 2 c. (240 g.) plus 2 tbsp. all-purpose flour -; 1/4 c. (20 g.) milk powder -; 1 1/2 tsp. kosher salt -; 1/2 tsp. baking powder -; 1/8 tsp. baking soda -; 1 tbsp. ground cinnamon -; 6 oz. (170 g.) cream cheese -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Cinnamon Bun Cookies

1. 1 c. (2 sticks) unsalted butter -

2. 3/4 c. (150 g.) granulated sugar -

3. 1/2 c. (115 g.) packed light brown sugar -

4. 1 large egg -

5. 2 tsp. pure vanilla extract -

6. 2 c. (240 g.) plus 2 tbsp. all-purpose flour -

7. 1/4 c. (20 g.) milk powder -

8. 1 1/2 tsp. kosher salt -

9. 1/2 tsp. baking powder -

10. 1/8 tsp. baking soda -

11. 1 tbsp. ground cinnamon -

12. 6 oz. (170 g.) cream cheese -

How to cook deliciously - Cinnamon Bun Cookies

1. Stage

Preheat oven to 350°. In the large bowl of a stand mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar on medium-high speed until well combined, 2 to 3 minutes. Scrape down sides of bowl, add egg and vanilla, and beat until combined, about 2 minutes more.

2. Stage

Add flour, milk powder, salt, baking powder, and baking soda; beat on low speed until combined, about 1 minute.

3. Stage

Divide dough in half. Knead cinnamon into one-half of dough.

4. Stage

Fill a 2-ounce cookie scoop (or 1⁄4-cup measuring cup) halfway with cinnamon dough, then fill remaining half with plain dough. Pinch and twist doughs together with your fingers to form a swirl. Flip dough ball upside down. Using your thumbs, create a well big enough to place 1 tablespoon cream cheese inside, then wrap dough edges around cream cheese to completely seal.

5. Stage

Arrange rounds seam side down on 2 parchment-lined baking sheets, spacing 2" to 3" apart. Using the palm of your hand, flatten dough.

6. Stage

Bake cookies until edges are golden brown, 8 to 10 minutes.

7. Stage

Let cool slightly on sheets (they’re awesome warm) or store in an airtight container and refrigerate up to 1 week.