An all-time favorite cookie recipe

By Lou Ann Thompson - Country Cooking


I have always done a lot of baking this time of the year. I love having a plate of different kinds of cookies ready in a short time to take to family and friends, or whenever we have a little craving for something sweet. So, I usually bake cookies, (several different batches) cool them, and put them in the freezer. They seem to freeze well, and when you take them out and thaw them, they taste like you just baked them, so fresh.

This cookie recipe is one of my all-time favorites, it’s not real sugary, not super sweet, but very flavorful, and turns out quite pretty.

Cinnamon Roll Cookies

¾ cup packed brown sugar, 6 teaspoons cinnamon, mix in a small bowl and set aside

1 ¾ cup butter (softened)

8 oz Cream cheese

2 cups sugar

3 eggs

3 teaspoons vanilla

3 teaspoons orange peel

6 1/8 cups flour

1 ½ teaspoons baking powder

1 ½ teaspoons yeast

¾ teaspoon salt


1 ½ cups confectioners’ sugar

3 Tablespoons milk

2 teaspoons vanilla

In a large bowl cream butter, cream cheese, and sugar until light and fluffy. Beat in eggs, vanilla, and orange peel. In another bowl, whisk flour, baking powder, yeast, and salt, gradually beat into creamed mixture

Divide dough into four portions. On a lightly floured surface roll each into an

8×6 in. rectangle, sprinkle with about 2 tablespoons of brown sugar mixture. Roll up tightly jelly-roll style, starting with a long side. Wrap in plastic wrap. Refrigerate 1 hour or until firm.

Preheat oven to 350 degrees, cut dough crosswise into 3/8 in. slices. Place 1 inch apart on greased baking sheets. Bake 8 to 10 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, whisk glaze ingredients. Dip tops of cookies in glaze. Let stand until set. Store in an airtight container, or freeze.


By Lou Ann Thompson

Country Cooking