Cups & Curiosity

Have you ever ran into a problem
where you can’t decide if you want a
cinnamon bun, or a cookie? Well
now you can have both! – OK. Let
me tell you. These cookies are
HEAVEN! Like I could honestly eat the entire batch. They are the perfect mix of that rich cinnamon flavor and a perfectly soft cookie.

Ingredients

Instructions

1. To make the filling, in a small bowl combine the melted butter, light brown sugar, cinnamon, and molasses, and set aside.
   
2. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
   
3. In a large bowl, cream together the softened butter and granulated white sugar, for about 2 minutes on medium speed. Add the egg, baking powder, baking soda, salt, and ground cinnamon and mix together for 1 more minute, scraping down the
   sides of the bowl when necessary. Pour the vanilla in a cup with the heavy cream. Alternately add flour and the heavy cream mixture and mix until just combined.
   
4. On a cutting board or a clean flat surface, sprinkle down some flour and gently knead the dough into a ball. Make sure that the ball is lightly coated in flour, and the proceed to press and roll out the dough into roughly a 10in x 13in rectangle. Spread
   out the filling across the dough rectangle, leaving about a 1/2 inch rim of dough.
   
5. Roll the dough up from the longer edge. Cut into 13, 1-inch slices. lay each slice flat, and cut each slice in half. Roll each half into a ball, and place on the prepared baking sheet at least 3 inches apart. Do not overcrowd the pan!! Keep the remaining dough balls refrigerated while your first batch is in the oven.
   
6. Bake the cookies in the 350 degrees F preheated oven for 16-18 minutes, until the cookie becomes a nice golden color. Allow cookies to cool in the pan for 5 minutes, and then transfer to a wire rack to finish cooling. Enjoy!