Strawberry Cinnamon Roll Cookies

4.72 from 14 votes

These strawberry cinnamon roll cookies are so cute and delicious, perfect for Valentine's Day or any occasion that calls for a sweet treat.

Prep Time10

Cook Time14

Chill Time2

Total Time2 24

Course: Dessert

Cuisine: American

Servings: cookies

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
Stand Mixer
Rolling Pin
Baking Sheet

Ingredients

2 cups granulated sugar 400 grams
1 cup unsalted butter 226 grams, room temperature (2 sticks)
3 large eggs 150 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
2 teaspoons baking soda 12 grams
2 teaspoons baking powder 8 grams
1 cup sour cream 227 grams, room temperature
½ teaspoon kosher salt
6 cups all-purpose flour 720 grams
¼ cup strawberry jam 85 grams (or strawberry ice cream topping)
1 cup white chocolate chips 170 grams
1 tablespoon olive oil 13 grams

Optional Garnishes

Sanding sugar
Strawberries cut into hearts

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter together until light and fluffy, about 2-3 minutes. Once creamed, mix in the eggs, vanilla, baking soda, baking powder, sour cream, and salt. Add the flour one cup at a time, mixing as you go.
2 cups granulated sugar, 1 cup unsalted butter, 3 large eggs, 1 teaspoon pure vanilla extract, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 cup sour cream, 6 cups all-purpose flour, ½ teaspoon kosher salt
Form the dough into a large disc and wrap it in plastic wrap. Chill in the refrigerator for at least 2 hours.
Towards the end of chilling, preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
Once chilled, cut the dough into two sections. (If you'd like the cookies to be smaller, you can cut the dough into 4 pieces) Work with one section at a time. On a well-floured (important) surface, roll out each section until about ¼-½ inch thick. Spoon 2 tablespoons of jam onto each rolled section and smooth out evenly. Roll each section lengthwise, making 2 logs. Use a sharp knife to cut each log into about 10-12 1-inch cookies. I used a bread knife. If you're making smaller cookies, you can make them thinner as well.
¼ cup strawberry jam
Place cookies on the prepared sheet, making sure they're about 1½ inches apart.
Bake for 10-14 minutes for the bigger cookies and 8-10 minutes for the smaller cookies. Watch closely because ovens vary. Cookies are done when the edges begin to brown and the middles are totally set.
Let cool for 5 minutes on the baking sheet before transferring to cooling rack.
While the cookies cool, microwave the white chocolate and olive oil in a microwave-safe bowl. Microwave in 30-second increments, stirring between sessions. When fully melted, use a spoon to put the white chocolate "icing" on each cookie.
1 cup white chocolate chips, 1 tablespoon olive oil
Sprinkle each with some sanding sugar for extra sweetness and top with strawberry hearts if desired.
Sanding sugar, Strawberries

Notes

Make sure all of the dairy and eggs are at room temperature for the most consistent results.
Nutritional information does not include optional garnishes.

Storage: Store strawberry cinnamon roll cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 1 month.

Nutrition