Directions

Serving Size: 24

In a large bowl (or a stand mixer) add butter and sugar and beat together.
Add the eggs one at a time.
Next, add vanilla and mix well.
Mix in one scoop of Bowmar Protein Cinnamon Roll.
Add flour, baking powder, and cinnamon and mix well until a firm dough forms.
Roll into a ball and chill in refrigerator for 30 minutes.
Preheat the oven to 375F.
Roll the dough into 24 balls of approximately equal size and place on two baking sheets lined with wax paper.
Use the bottom of a wide glass to flatten each ball to be about 1/2 inch thick.
Bake approximately 7-10 minutes until the bottom of the cookies are just slightly golden brown. Be careful and check the cookies often because oven temperatures may vary and these cookies are done before they look done!
Place cookies on a cooling rack and cool completely before frosting.
While cookies are cooling, beat together cream cheese and butter until light and fluffy.
Add powdered sugar and beat until smooth. Next, add vanilla. If your frosting looks too lumpy, you may add milk a little at a time until you reach your desired consistency. (I didn’t add any milk and the consistency was perfect.)
Beat until light and fluffy and then pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.