It’s no secret that Ruthie’s Best Butterscotch Sauce goes well on almost everything, but have you ever tried it on a Cinnamon Roll Sugar Cookie? Yes, you read that right: Cinnamon. Roll. Sugar. Cookie. It’s the best of both worlds, topped off with a yummy drizzle of Ruthie’s! The perfect dessert to make and share with family & friends this fall.

You will need:

•¾ cup of softened butter 
•¾ cup granulated sugar 
•½ cup powdered sugar 
•2 eggs  
•½ teaspoon vanilla 
•3 cups all-purpose flour 
•1 teaspoon baking powder 
•½ teaspoon salt
•Ruthie’s Best Butterscotch Sauce

Filling  

•4 tablespoons softened butter 
•½ cup brown sugar 
•1 teaspoon cinnamon  

Instructions: 

In a large bowl, cream together the ¾ cup of butter, granulated and powdered sugar for 3-4 minutes until light and fluffy. Add eggs and vanilla and mix well. Add one cup of flour, baking powder and salt and mix. Add remaining flour and mix just until flour is incorporated, and the dough is smooth and soft. Flatten the dough into a thick disk, wrap in plastic wrap and refrigerate for at least one hour, but preferably overnight.

For the filling, combine the brown sugar and cinnamon in a small bowl.  

After it’s been chilled, separate the dough into two pieces and working with one half at a time, roll it out to about ¼ inch thick and about 15 inches by 4 inches.  

Spread 2 tablespoons of butter on top of the dough, then lightly sprinkle with ½ of the cinnamon sugar mixture, and then press the mixture softly into the buttered surface of the dough.  

Starting with one long end, roll the dough into a tight log.  

Repeat with second piece of dough. Preheat oven to 350 degrees.  

Using a sharp knife, slice the dough into 1-inch pieces, making about 15 per log. Place them two inches apart on very lightly greased baking sheets. Bake for 9-11 minutes until set but not overbaked. Let cool completely.  

Heat up Ruthie’s with a little bit of milk (until a drizzling consistency), drizzle over top and enjoy!