Cinnamon-Roll Cookies with Maple-Butter Frosting

These cookies are absolutely divine. Maple and cinnamon pair so well together, and the cookie dough is irresistible! I’ll have to add this recipe to my Shavuos repertoire. The problem is, as the “repertoire” grows, so will I!

YIELDS 4 DOZEN

DOUGH

• ¹⁄₂ cup sour cream
• ³⁄₄ cup sugar
• ¹⁄₂ cup (1 stick) butter, softened
• ¹⁄₂ tsp vanilla extract
• 1 egg
• 2¹⁄₂ cups flour
• ¹⁄₄ tsp salt
• ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp baking soda

FILLING

• 2 Tbsp butter, softened
• ¹⁄₄ cup sugar
• 1 Tbsp cinnamon

MAPLE-BUTTER ICING

• 2 Tbsp butter, softened
• 3 Tbsp pure maple syrup
• 1 cup confectioners’ sugar
• 1¹⁄₂ tsp boiling water

To make the dough: In a large mixing bowl, combine the sour cream, sugar, butter, vanilla, and egg; mix well. Sift in remaining ingredients and mix until well combined. Cover dough and refrigerate to chill for at least 1 hour.

Meanwhile, combine filling ingredients.

Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.

Remove dough from refrigerator and roll out on parchment paper into a 14x16-inch (35x40-cm) rectangle. Smear filling over surface of dough. (I used my fingers to spread the filling evenly over the entire surface.) Roll up cookie dough lengthwise and cut into thin slices, about ¹⁄₃-inch (³⁄₄-cm) thick.

Place onto prepared baking sheets, allowing room for spreading. Bake for 10–12 minutes, or until just beginning to turn slightly golden. Remove from oven to cool. Combine icing ingredients in a small bowl. Transfer to a piping bag (or a bag with a small slit cut off one corner). Drizzle icing over cookies. Allow icing to set before storing the cookies.

Note: If you’d like a stronger contrast between the icing color and the cookie, try a simple vanilla icing. It’ll replicate the cinnamon bun look and is also yummy!

(Originally featured in Family Table, Issue 694)