Butterscotch Cinnamon Roll Cookies

Butterscotch Cinnamon Roll CookiesRemember our cinnamon roll cookie recipe from a couple of years back?  I bet you do if you’ve made it because it’s one of my most requested!  I have a fun spin on that recipe to add to your holiday cookie trays.  What’s better than cinnamon roll cookies?  Butterscotch cinnamon roll cookies of course!

Butterscotch Cinnamon Roll Cookies

Filling
2/3c chopped butterscotch chips
3tbs brown sugar
1tb cinnamon

Cookie Dough
1 cup shortening (all vegetable or butter  flavor)
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon (I add a little extra)

1.  For filling combine ingredients in a food processor or mini chopper and chop until you get a sandy texture.  Set aside.
*If you do not have a food processor or mini chopper, you can chop the butterscotch chips by hand or put them in a plastic baggy and break them up with a rolling-pin.

2.  For cookie dough, combine shortening and brown sugar in large bowl.  Beat at medium speed with electric mixer until well blended.  Beat in eggs and vanilla until well blended.

3.  Combine flour, baking powder, salt and 1 teaspoon cinnamon in small bowl.  Add to creamed mixture and mix well.

4.  Turn dough onto waxed, freezer, or parchment paper. I recommend the shiny side of freezer paper.  Spread dough into a 9X6 rectangle near top of paper using a spatula and your hands.  You can also use a rolling-pin to help flatten the dough.  Smooth over any cracks with your finger.

5.  Sprinkle 4 tablespoons of cinnamon mixture to within ½ inch from edge.  Roll up dough jelly roll style starting with end closest to the edge of the paper (so your log will end up closer to center of paper).  Go slowly and smooth over any cracks with your fingers.   This is a stiff dough and can be difficult to work with as it cracks easily during the rolling process.  Just go slow and you’ll master it!  Dust your completed log with the remaining cinnamon mixture.Butterscotch Cinnamon Roll Cookies 2

6.  Roll your log up in the freezer paper and freeze overnight (I’ve even froze this for a week or two).  Trust me, you want to freeze for as long as you can to make cutting this stiff dough easier.

7.  Preheat oven to 375 degrees.  Place parchment paper on a baking sheet.  Slice dough ¼ to ½ inch based on preference.  Thicker slices are less likely to fall apart.  If you do have any cracking, just smooth the cookie back together.  It will still taste the same.  Bake for 8-12 minutes or until slightly browned on top.  Cool on sheets for five minutes and then transfer to cooling rack.

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