Cinnamon Roll Drop Cookies with Cream Cheese Glaze

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I have been meaning to switch over to this site fully for a long, long time. But life happens as it always does and other things got in the way. But I am going to “try” to post more on here rather then continuing to post on the original MightyDelighty site. And when I mention that life happens, I mean more than the normal of  “I’ve been up my eyeballs in cookie lately.”


Life has and I’m sure will always be a constant ebb and flow of insanity mixed with a calm before the storm type of mentality. Because as it stands things will be uneventful and all sorts of smooth and then without warning, a whole bunch of stuff (insert whatever here) just shows up on my doorstep one morning smiling with coffee all set to overwhelm me.


That is what the past few weeks have been like.Before I had kids I loved periods like that, it always pushed my creative limits and allowed me to do and try things in order to broaden my horizons and if I wanted I had the option to nap in-between. But now with three little ones underfoot, most of the time I just want to sit on the floor and cry because it all gets to be too much


But something wonderful came out of my busy “moment” a new cookie recipe.


Well it’s more of an inspired recipe as it’s beginnings came from the Cinna-Bum roll out cookies from Sweet Hope Cookies. When I tried the roll out version last year for cookies for some Christmas tree cookie pops I had made. from that moment on all I did was dream about these cookies. They are that good. The only problem for me was that they were a roll out cookie, whose purpose in my mind begs to be decorated, which as much as I LOVE to do, can’t find enough time to make them. So I don’t typically make them unless I am making a decorated cookie.


But the flavor combo and the possibility of a cookie never stopped gnawing at the edge of my mind. So I made it into a drop cookie and you know what. They are just as awesome.

Cinnamon roll cookies with cream cheese glaze.

Cinnamon Roll Cookies with cream cheese glaze pic

This is what you will need…..

For the cookies…
2 1/3 Cup All Purpose flour
3/4 Cup Granulated Sugar
1/4 Brown Sugar
2 Large Eggs
1 1/2 tsp Vanilla extract
1 tsp. Baking Soda
1 tsp.Cinnamon
1/4 tsp. salt
1 Package vanilla instant pudding (3.5 oz)
1/2 Cup of Cinnamon Baking chips divided.
1/2 cup of white chocolate baking chips divided
Pre- heat oven to 350 degrees.
In a large bowl mix the brown butter and sugars. Add in vanilla extract and eggs and mix well. Add in pudding and mix well. Add in baking soda, salt and cinnamon and mix again. Add in the flour a little bit at a time until fully incorporated.

Now this is an important step before adding in the assorted chips. Take half of the divided cinnamon baking chips and white chocolate baking chips and chop them finely. You could even throw them in the blender and let it do it’s magic. This step is important and also something I did not come up with all by myself, as this is an important step in making those wonderful roll outs I spoke of earlier. As the cookies bake they melt away into the cookie, providing a lot of flavor. Mix in the remaining chips whole.


I use a Tbsp. measurement and scoop them all onto a baking sheet into rounded scoops. You can flatten them a bit if you like. Bake for 9-10 minutes. I took mine out of the oven at 10 minutes and they still were pretty soft on top, that is how I like them, if you want them baked a bit longer give them another minute or so. Also keep in mind that all ovens have some variables, so at around 7-8 minutes keep an eye on them to see how far you want to go with baking them.

Cinnamon roll drop cookies baked
After they have completely cooled you can get them all lined up to be ready to be glazed. I placed them on a wax paper lined baking sheet, to catch any of the overflow from the glaze.
Cinnamon roll cookies with cream cheese glaze baked
For the glaze….
  • 2 oz softened cream cheese
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • Milk or heavy cream to thin the glaze to a consistency you like.

In a bowl mix cream cheese, sugar and vanilla together until smooth and well combined. Stir in milk or heavy cream to slowly to create a  glaze thin enough to drizzle over the cookies. Let them set for a bit before packaging or stacking.

Cinnamon Roll Drop Cookies

But  for eating, you can do that immediately.

Cinnamon roll drop cookies2

These are a prefect cookie to add to your holiday baking schedule, as these are now a favorite and will be a permanent addition to my holiday baking!!

So before you go let me know, what’s you favorite holiday cookie???


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Pot of Gold Candy Filled Cookies {{St. Patrick’s Day}}

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There are ideas that sometimes just won’t leave me alone….like the idea of a cookie filed with candy. Because as you know, cookies by themselves aren’t fun enough and somewhere down the line someone thought they would be even better filled with candy.

And they were right.

I’ve seen amazing versions of it all around and have wanted to “try” to make one since. I was planning on making one for this past Christmas season, but never found the time.

But for this upcoming St. Patrick’s Day…the idea re-emerged and I came up with this fun “filled” treat….

This was the first thing I thought of since I figured that a pot of gold cookie would be so much more festive filled with candy!

They are relatively easy to make, but do take a little time to assemble and decorate. But the end result is always more enjoyable when the unsuspecting cookie eater, finds a bit more of treasure inside each cookie!

I made these using an amazing vanilla sugar cookie recipe from They are my absolute favorite Vanilla Sugar Cookie as of the moment. If your up to making the dough try her recipe. But if your not feeling that adventurous, go buy some sugar cookie dough at the store, although they most likely won’t hold there shape so sharply after baking.

This is what you will need…

  • Circle Cookie Cutter
  • Sugar Cookies
  • Dark Chocolate Candy Melts
  • Yellow Candy Melts
  • Green Candy Melts
  • Decorating Bags or small plastic baggies
  • Rainbow Sunny Seeds or Miniature M&M’s
  • Black Sanding Sugar (Optional)
  • Yellow Sanding Sugar (Optional)
  • Yellow Sprinkles (Optional)
  • Wax Paper

Roll out your sugar cookie dough and using the round cookie cutter make your circles. I used a cutter that measured  2-1/2 inched in diameter. Each cookie is comprised of three parts, so make sure you cut enough cookies out of the dough to be able to assemble them at a later time. Keep one whole, cut a small hole in another (using whatever works) and using the edge of the cutter, cut off a a crescent shape off of the top of the remaining two. Be mindful to cut them evenly as they will match up.

Bake them according the recipe directions and allow them to fully cool, before you move onto the next steps. After they are fully cooled you can get ready to assemble them. First I created the tops of the cookies. Melt your dark chocolate candy melts and pour them into your decorating bags or plastic baggies and snip a small opening at the bottom. Pipe a nice line around the cookie and let it set for a minute. Chocolate is very runny, so take your time and go slow and it will look smooth and even. If you feel as though your line is to “wobbly”,  before the chocolate begins to set, use a toothpick and run through the line to smooth it out a bit

I outlined all my cookies, so by the time I had to fill them, the outer edge had set. This outer line helps the “fill” chocolate not run over the sides. Witht the outer edge set, fill in the cookies with the rest of the chocolate. When done you can wiggle it a bit so it smooths out

I added some black sanding sugar to the still soft chocolate to add a little dimension to the cookie. If you have it and want to use it wonderful, but if not then just skip the sanding sugar……the cookie will still taste and look fine!

While these are setting up, you can begin to assemble the rest of the cookies. Pipe some chocolate onto the back of the middle piece of the cookie, don’t worry if it’s not to neat, just don’t over do it.

Attach it to the lower portion of the cookie and wiggle it a bit to be sure it adheres.

Fill the center portion with whatever candies you will be filling your cookies with. I used Sunny Seeds, but miniature M&M’s can also be used. Whatever you want to put inside the cookie is your choice, anything small works.

Now attach to the top portion (make sure they are fully set) onto the top of the cookie. Pipe chocolate onto the back and position it on top of the layered cookie so it covers the candy filled portion.

This is where all your patience starts to show some reward.  Melt you yellow candy melts and start adding the yellow chocolate in layers.

Add some yellow candies, sprinkles or sanding sugars (Use what you have) in each layer to give it some added depth.

After all the layers have dried the top of you cookie will resemble something like this….

To finish the cookie off you may want to add a shamrock onto the front of the cookie. I made mine by adding some green Sunny Seeds in melted chocolate, to give to a shamrock feeling. I melted some green candy melts, piped three little dots of chocolate onto a piece of wax paper.

While the chocolate as still soft I added the Sunny Seeds. Jst let them set fully before you add them onto the cookie.

You could alternatively just pipe three leaves directly onto the cookie as well. To attached to the cookie, I piped a small dab of chocolate onto the cookie an placed the shamrock onto it.

And your cookie are now complete!

Break one open and have a look inside….

A great way to add a little something extra to this St. Patrick’s Day!

Hope you enjoyed this post! If you have any questions, please feel free to leave a comment below!

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