After the cookies are in the refrigerator, preheat your oven to 400 degrees
Line a cookie sheet with parchment paper
– 4 ounces of cream cheese (softened)
– 1 stick of butter (softened)
– 1 ¼ cups of flour
– Pinch of salt
– ¼ cup of Splenda (or Truvia)
– 2 tablespoons of cinnamon
With a stand mixer or hand mixer, mix together the butter and cream cheese. Incorporate the flour and mix. Wrap the dough in plastic wrap and let chill in the refrigerator for 1 hour.
After an hour, flour your rolling pin and the surface you will roll the dough on. Roll the dough to about ¼ inch thickness. Combine the cinnamon and sugar in a bowl, and dump on the cookie dough. Spread the cinnamon sugar evenly and start rolling the dough!
Start from one end; roll the dough into a log. Put the dough into the refrigerator for another hour.
Once it has chilled (this makes it easy to cut), cut the cookies to ½ an inch thickness.
I cut mine smaller…. And I wish I hadn’t, so ½ an inch thickness would be good! Place the cookies on the cookie sheet about ½ an inch apart. Bake for 10-13 minutes
Cool and enjoy!
PINWHEEL ∙ MAGIC