Strawberry Cinnamon Roll Cookies

4.47 from 15 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 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
¼ cup strawberry jam 85 grams (or strawberry ice cream topping)
1 cup white chocolate chips 170 grams
1 tbsp 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 tsp pure vanilla extract, 2 tsp baking soda, 2 tsp baking powder, 1 cup sour cream, 6 cups all-purpose flour, ½ tsp 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" thick. Spoon 2 tbsp 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 tbsp olive oil
Sprinkle each with some sanding sugar for extra sweetness and top with strawberry hearts if desired.
sanding sugar , strawberries

Notes

Nutritional information does not include optional garnishes.

Nutrition