Snickerdoodle Pinwheel Cookies

Who doesn't love a good snickerdoodle cookie? Its always up there on the list of people's favorites. I happen to be a very big fan of snickerdoodles. The sheer simpleness of sugar and cinnamon together brings a smile to my lips (and an inch to my hips) everytime.

These are a slightly different type of snickerdoodle. They are more crumbly than their drop cookie counterparts, but still pack that cinnamon punch! I loved the look of these, they are a bit more elegant in appearance than the usual snickerdoodle and would look lovely on a cookie platter for the holidays!

Snickerdoodle Pinwheel Cookies
From Fake Ginger 

1/2 cup unsalted butter, softened 
3 ounces cream cheese, softened 
1 cup sugar 
1 egg 
1 teaspoon vanilla 
2 2/3 cups all-purpose flour 
1/2 teaspoon baking powder

1/3 cup sugar 
1 tablespoon cinnamon 
1 tablespoon butter

Cream butter, cream cheese, and sugar in a large mixing bowl until light and fluffy. Add in egg and vanilla; beat until combined. Sift in flour and baking powder. Mix just until combined, being careful not to overmix. Dump dough onto counter and knead 2 or 3 times just to incorporate any leftover flour. Divide into 2 discs and wrap in plastic wrap. Refrigerate for about an hour.

To make cinnamon mixture, combine sugar and cinnamon. Melt butter; set aside.

Working with one disc of dough at a time, roll out into a 12 x 8 inch rectangle on a floured surface. Brush dough with half of the melted butter. Sprinkle with half of the cinnamon mixture. Starting from one of the short sides, roll into a tight log. Wrap in plastic wrap. Repeat with other disc. Refrigerate for at least 4 hours.

When ready to bake, preheat oven to 375F.

Use a sharp knife to cut dough into 1/4-inch rounds; place on ungreased baking sheet. Bake for 8 to 10 minutes or until edges are just slightly golden. Cool on wire rack.