Sugar cookie dough rolled into a rectangular sheet, topped with cinnamon, rolled into a log, sliced and baked into pinwheel shapes. Finished with a drizzle of vanilla glaze.

Makes

12 Cookies

Ingredients

9 pieces Otis Spunkmeyer Sugar Cookie dough, thawed

Cinnamon

1 tablespoon Milk

6 tablespoons Powdered Sugar

1 tablespoon Melted Unsalted Butter

1/2 teaspoon Vanilla Extract

Preparation
  1. Place cookie dough between two sheets of parchment paper. Using a rolling pin, press and roll to create one large rectangle that is between 1/8"-1/4" thick.
  2. Remove the parchment from the top and sprinkle evenly with cinnamon.
  3. With the short side of the rectangle facing you, roll the dough over onto itself creating a tight log.
  4. Wrap in plastic and freeze for 1-2 hours or until firm.
  5. Remove the log from the freezer and using a serrated knife, cut into 12 discs. For best results, cut the log in half widthwise, then cut each half in half again to form four pieces. Cut each piece into three discs. Place cookies onto parchment lined baking sheets and allow to freeze for an additional 30 minutes.
  6. Bake the cookies for 14-16 minutes at 300° F. Let sit for five minutes then transfer to a wire rack to cool completely.
  7. Add the remaining ingredients to a small bowl and whisk to combine until all of the powdered sugar is dissolved.
  8. Transfer to a piping bag and drizzle over the cooled cookies.
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