Snickerdoodle Pinwheel Cookies

These are pretty much my favorite cookie ever. 

I really only make them during Christmas, but that's just because I initially discovered them in a cookbook of Christmas cookies.  Although these are truly homemade- start to finish- cookies, the only time-consuming part is rolling the dough and letting it chill.  It looks like a lot of instructions, but none of them are difficult.

The great thing about these cookies is that the dough can be in the fridge for days and it can be used like slice and bake dough- making as many cookies as you want at a time.

Confession:  I have been known to eat these as "breakfast cookies!

SNICKERDOODLE PINWHEEL COOKIES

1/3 c. sugar

1 T. cinnamon

1/2 c. butter, softened

3 oz. cream cheese, softened

1 c. sugar

1/2 tsp. baking powder

1 egg

1 tsp. vanilla

2 2/3 c. all-purpose flour

1 T. butter, melted

Combine the 1/3 c. sugar and cinnamon; set aside.

Beat 1/2 c. butter and cream cheese.

Add 1 c. sugar and baking powder; beat until combined.

Beat in egg and vanilla until combined.

Beat in flour (I do about 1/3 c. at a time)

Cover and chill dough until easy to handle (15-30 minutes)

Divide dough in half

Roll half dough on waxed paper into 12x8 rectangle

Brush dough with half of melted butter

Sprinkle with 2 T cinnamon-sugar mixture.

Roll dough (from short side) using waxed paper as guide.

Pinch to seal edges

Repeat with rest of dough, butter and cinnamon-sugar.

Roll each roll in remaining cinnamon-sugar.

Wrap in waxed paper.

Chill for 4-24 hours until firm enough to slice.

Cut rolls into 1/4 inch slices.

Place slices on cookie sheet

Bake at 375 for 8-10 minutes (They will look light on top, but will be brown on bottom.).

Cool on cookie sheet for 1 minute.

You can let these cool, but they are really great warm, fresh out of the oven.