Description
These Strawberry Cinnamon Roll Cookies combine the sweet, fruity flavor of strawberry jam with a tender cinnamon-spiced dough, reminiscent of classic cinnamon rolls but in cookie form. Rolled and sliced into pinwheel shapes, then topped with melted white chocolate and sanding sugar, these cookies are perfect for sharing or enjoying with a cup of tea or coffee.
Ingredients
Scale
Cookie Dough
- 2 cups granulated sugar (400 grams)
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 3 large eggs (150 grams, room temperature)
- 1 tsp pure vanilla extract (4 grams)
- 2 tsp baking soda (12 grams)
- 2 tsp baking powder (8 grams)
- 1 cup sour cream (227 grams, room temperature)
- ½ tsp kosher salt
- 6 cups all-purpose flour (720 grams)
Filling & Topping
- ¼ cup strawberry jam (85 grams; or use strawberry ice cream topping)
- 1 cup white chocolate chips (170 grams)
- 1 tbsp olive oil (13 grams)
- Sanding sugar, for sprinkling
- Fresh strawberries, cut into heart shapes, for garnish
Instructions
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, cream together the granulated sugar and unsalted butter until the mixture is light and fluffy, approximately 2-3 minutes. This process incorporates air to create a tender crumb in the cookies.
- Mix Wet Ingredients and Leaveners: Add eggs, vanilla extract, baking soda, baking powder, sour cream, and kosher salt into the creamed butter and sugar. Mix thoroughly until fully combined.
- Add Flour: Gradually add the all-purpose flour one cup at a time, mixing after each addition until a soft dough forms. Avoid overmixing to keep cookies tender.
- Chill Dough: Shape the dough into a large disc, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours. Chilling firms the dough for easier rolling and helps develop flavors.
- Preheat Oven and Prepare Baking Sheet: About 15 minutes before you plan to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Shape Cookies: Cut the chilled dough into two sections (or four for smaller cookies). On a well-floured surface, roll each section out to about ¼ to ½ inch thickness. Spread 2 tablespoons of strawberry jam evenly over each rolled section. Roll each piece lengthwise into logs, then slice each log into 10-12 one-inch cookies. Thin slices make smaller cookies.
- Arrange Cookies for Baking: Place the cut cookies 1½ inches apart on the prepared baking sheet to allow space for spreading.
- Bake Cookies: Bake the cookies at 350°F for 10-14 minutes if larger, or 8-10 minutes for smaller ones. Watch closely; they are done when edges begin to brown and centers are fully set.
- Cool Cookies: Let the cookies rest on the baking sheet for 5 minutes post-baking, then transfer them to a wire cooling rack to cool completely.
- Melt White Chocolate Icing: While the cookies cool, melt white chocolate chips with olive oil in a microwave-safe bowl by heating in 30-second increments, stirring between each, until smooth and fully melted.
- Decorate Cookies: Use a spoon to drizzle or spoon the melted white chocolate over each cookie. Sprinkle sanding sugar on top for added sweetness and texture, and garnish with heart-shaped strawberry pieces if desired.
Notes
- Ensure your butter and eggs are at room temperature to help create a smooth and well-emulsified dough.
- Use a sharp bread knife to get clean, even slices of the rolled dough logs.
- Rolling the dough between ¼ and ½ inch thick affects cookie size and baking time; thinner cookies will bake faster.
- If you don’t have strawberry jam, strawberry ice cream topping is a good substitute.
- Watch baking times carefully as oven temperatures vary; cookies are done when edges are golden and centers are set but not browned.
- Use sanding sugar for a sparkling finish and added crunch on top of the white chocolate icing.
- Chilling the dough is key to maintaining shape and flavor development.
