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Mini Cinnamon Roll Cookies

TOTAL TIME: Prep: 1 hour Bake: 10 min./batch + cooling YIELD: 2-1/2 dozen.
Intense cinnamon flavor fills this yummy cross between a snickerdoodle and a cinnamon roll. They taste best with a cup of freshly brewed coffee. —Mary Gauntt, Denton, Texas

Ingredients

  • 1 cup butter, softened
  • 1-3/4 cups sugar, divided
  • 3 large egg yolks, room temperature
  • 1 tablespoon plus 1 teaspoon honey, divided
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon ground cinnamon
  • 8 ounces white baking chocolate, chopped

Directions

  • 1. Preheat oven to 350°. In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy, 5-7 minutes. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine flour, baking powder, salt and cream of tartar; gradually add to creamed mixture and mix well.
  • 2. Shape 1 heaping tablespoon of dough into a 6-in. log. In a shallow bowl, combine cinnamon and remaining sugar; roll log in cinnamon sugar. Loosely coil log into a spiral shape; place on a greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle with remaining cinnamon sugar.
  • 3. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.

Nutrition Facts

1 cookie: 185 calories, 9g fat (6g saturated fat), 35mg cholesterol, 111mg sodium, 26g carbohydrate (17g sugars, 0 fiber), 2g protein.

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