LOS ANGELES -- Dear SOS: The Cravory, a bakery in San Diego, makes the most amazing cinnamon roll cookies. Any chance of getting the recipe? Many thanks! -- Brian Boroff, San Francisco
Dear Brian: These little creations, which look and taste like a cinnamon roll but neatly compact with a cookie crumb, combine the best of both worlds. The Cravory was happy to share its recipe for cinnamon roll cookies, which we've adapted below.
The Cravory's Cinnamon Roll Cookies
Total time: 1 hour, 10 minutes, plus chilling and cooling times. Makes 20 to 24 cookies. Adapted from The Cravory, in San Diego.
1 cup (2 sticks) butter
1/2 cup (3 1/2 ounces) sugar
1 cup (8 ounces) brown sugar
1/4 cup (1 ounce) powdered sugar
2 teaspoons vanilla extract
3 cups plus 1 teaspoon (13 ounces) unbleached flour
1 teaspoon ground cinnamon
1/4 cup (1 ounce) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
CREAM together the butter, sugar, brown sugar and powdered sugar in the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer. Beat in the eggs, one at a time, until thoroughly combined, then beat in the vanilla extract.
WHISK together in a separate large bowl, the flour, cinnamon, cornstarch, baking powder, baking soda and salt. With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix.
REMOVE the dough and cover with plastic wrap. Refrigerate the dough until well chilled, at least 1 hour.