#1683 - Cream Cheese Cinnamon Cookies

(by Shirley McNevich)

1 cup white sugar
1/2 cup softened butter
2 eggs
1 tsp. vanilla
1/2 cup Breakstone's sour cream
3 cups flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
multiple 2TBSP pats softened butter (use the measuring tape printed on the butter to cut pieces of butter but do NOT unwrap)
Domino's dark brown sugar (packed)
cinnamon for sprinkling
Frosting: 1/2 of an 8oz. Philadelphia cream cheese (softened); 1/4 cup Domino's powdered sugar; 2 TBSP milk (if you like lots of frosting on cookies, double the frosting ingredients)

In a mixer add white sugar and 1/2 cup softened butter--beat. Add eggs--beat. Add vanilla and sour cream--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Batter should be the consistency of cookie dough--add more flour if not thick enough, then beat again. Refrigerate batter overnight. The next day, flour your counter. Break off a chunk of the refrigerated dough and flour the top. Roll dough until it's 1/8" thick (very thin). Cut off one 2TBSP size pat of softened butter from the stick of butter but leave the wrapping on it. Carefully unwrap the top and start smearing the softened butter all over the top of the rolled dough (unwrapping more of the butter as you go). Sprinkle a layer of dark brown sugar all over the top of the butter (just like when you make sticky buns). Sprinkle cinnamon all over the top of the brown sugar (to your taste). Start at one end of the dough and carefully start rolling up the dough into a log shape. Wrap the log in Saran wrap and refrigerate for 30 minutes to 1 hour. Repeat the butter, brown sugar, cinnamon directions with the remaining dough. Grease cookie sheets. Remove only one of the dough logs from the refrigerator at a time. Unwrap the first dough log and cut the log into 1/2" thick cookies. Place cookies on the greased cookie sheets. Bake at 350 degrees for 8-12 minutes. Repeat with all dough. Allow cookies to cool slightly before placing them on paper towels. Frosting: in a mixer add cream cheese and powdered sugar--beat. Add milk--beat until mixed, then beat on high for at least 3 minutes. Frosting should be on the thin side--if not, add a little more milk and beat again. Scoop the frosting mixture into a Ziploc bag and as you squeeze out the air, press the frosting into one of the bottom corners of the bag. Carefully cut a small hole in that corner of the bag. Squeeze frosting in a circular motion on top of each cookie. Refrigerate completed cookies before eating. If you haven't made cookies before where you need to refrigerate the dough overnight, definitely bake a test cookie to get the correct baking time for your oven.