Cinnamon Roll Cookies Yield: About 40 cookies
Cookie Dough:
2 sticks (1 cup) salted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
Filling:
3 tablespoons salted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar
Glaze:
2 cups confectioners' sugar, plus more if needed
5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed
1 teaspoon maple extract
- For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes.
- Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed.
- In a large bowl, stir together the flour, baking powder and nutmeg until well combined.
- With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together.
- Cover and chill for 15 for 20 minutes.
- For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick.
- Pour over the melted butter; spread the butter evenly over the dough.
- Mix cinnamon and sugar; sprinkle evenly over dough.
- Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. (I used a dough scraper to gently ease the dough as I rolled and to keep it from sticking.)
- Cut the log in half.
- Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
- Preheat the oven to 350°. Line baking sheets with parchment paper and set aside. (I used 4)
- Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces.
- Transfer the cookies to the prepared baking sheets (about 9 to 12 cookies per sheet) and bake until set and the edges begin to brown slightly, 12 to 13 minutes. I set the cookie sheets on a cooling rack and let them remain on the sheet to set.
- For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable.
- Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.
Recipe without photos . . .
Cinnamon Roll Cookies Yield: About 40 cookies
Cookie Dough:
2 sticks (1 cup) salted butter
1 cup granulated sugar
1/2 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
2 1/2 cups all-purpose flour, plus more for rolling
2 teaspoons baking powder
1 teaspoon grated nutmeg
Filling:
3 tablespoons salted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar
Glaze:
2 cups confectioners' sugar, plus more if needed
5 tablespoons whole milk
2 tablespoons salted butter, melted, plus more if needed
1 teaspoon maple extract
- For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes.
- Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed.
- In a large bowl, stir together the flour, baking powder and nutmeg until well combined.
- With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together.
- Cover and chill for 15 for 20 minutes.
- For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick.
- Pour over the melted butter; spread the butter evenly over the dough.
- Mix cinnamon and sugar; sprinkle evenly over dough.
- Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. (I used a dough scraper to gently ease the dough as I rolled and to keep it from sticking.)
- Cut the log in half.
- Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
- Preheat the oven to 350°. Line baking sheets with parchment paper and set aside. (I used 4.)
- Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces.
- Transfer the cookies to the prepared baking sheets (about 9 to 12 cookies per sheet) and bake until set and the edges begin to brown slightly, 12 to 13 minutes. I set the cookie sheets on a cooling rack and let them remain on the sheet to set.
- For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable.
- Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes
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