I have a list. It's hidden, deeply entrenched in my mind, but always reappears the second I step into the plane at Charles de Gaulle airport, headed to New York or Chicago. You guessed it: it's my "things to eat in the few days I have before I go back to France" list. Often, I'm disappointed, because something just doesn't exist anymore, or I don't have time for everything.
Somehow, though, I always manage to have a sugar cookie. Preferably from Schnucks grocery store in Urbana, Illinois, and preferably covered in multicolor sprinkles (they better be purple and pink). Sugar cookies are my weakness. As long as they're soft and vanilla-infused – yes, artificial vanilla, but still – I go crazy.
So… take a sugar cookie. Put it in your pocket, bring it to an airport in the US, and head to a Cinnabon store. Are you there yet? Buy a Cinnabon, take your sugar cookie out of your pocket, and look for a magician. Get the magician to transform your sugar cookie and Cinnabon into a Cinnacookie. A two in one, unbelievable, why-didn't-I-think-of-this concoction.
They call it bake-in-the-dark.
Or, stay at home and bake these. Pretty much the same result, except you can eat ten of them at once without anyone looking at you with a weird stare. Even that family over there with the jumbo boxes from Popeye's, pretending like fried chicken is better for you than cinnamon rolls.
If you make these in the comfort of your own home (or someone else's home, but you get the point), you get a great bonus as well: the smell of sugar cookies and the aroma of warm cinnamon that permeates the air for hours to come.
All you might be missing now is a private jet outside your door, but trust me, you'll be so entranced by your cinnacookies that you would miss your plane anyway.
makes approximately fifteen
for the cookies:
1/3 c. granulated sugar
1/3 c. raw cane sugar
1/3 c. butter, softened
1/2 TS vanilla extract
1/3 c. sour cream or crème fraîche
1 1/2 c. all-purpose flour
1/2 c. whole-wheat flour (or use only all-purpose if desired)
1 TS baking soda
1 TS baking powder
1/4 TS salt
2 TB butter, softened
1/2 c. brown sugar
1 TB cinnamon
for the frosting:
4 oz. (approx 120g) cream cheese, softened
1/4 c. confectioner's sugar
1 TB milk
Preheat oven to 350°F / 180°C.
Cream butter and sugars until light and fluffy. Add egg, sour cream, and vanilla extract and mix until incorporated. Slowly stir in dry ingredients until you can make a ball with the cookie dough.
On a floured surface, pat dough down (or roll it out, in which case you may want to chill it a little beforehand) into a rectangle.
Spread softened butter on top and sprinkle with brown sugar and cinnamon. Roll dough up into a log and slice into 1/2-inch slices with a sharp knife.
Place on a baking mat or parchment paper and bake for 10 minutes. The cookies will not look done when you remove them from the oven--this is good!
Let cookies cool for five minutes while you prepare the frosting. Beat all ingredients together, and spoon over cookies.
Serve immediately or chill before serving, no longer than one day.