Recently, I hosted a cookie exchange and this week I will be sharing some of the recipes. We’re starting off with the recipe I made, cinnamon roll cookies. It’s a recipe that I’ve been wanting to try for a long time and I’m glad I did. The cookies were crisp on the outside and sandy/crumbly on the inside with good cinnamon flavor.
Cinnamon Roll Cookies
From Bakers Royale
Makes approximately 2-3 dozen two inch cookies, depending how thin you roll it
- 2 cups of flour, plus 2 tablespoons flour
- 1 teaspoon cinnamon, plus 1 tablespoon for divided use
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened, plus 3 tablespoon for divided use
- ¼ cup granulated sugar
- ¼ cup light brown sugar, plus ½ cup for divided use
- 1 egg yolk
- ¼ cup applesauce
- 1 tablespoon of golden syrup or light corn syrup
- 1 teaspoon vanilla
For the glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoon of milk
Line bake sheet with parchment paper and heat oven to 350° F.
Stir together flour, cinnamon, baking soda and salt. Set aside.
Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color, about one minute. Add in egg yolk, applesauce, golden syrup and vanilla and mix to combine. Turn off mixer.
Using a wooden spoon, fold in flour mixture until just combined. Dough may have some flour streaking. Do not over mix. Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes. Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar divided in half in two bowls and stir to
Remove one wrapped dough. Dough will very sticky so place it between two large pieces of wax paper and roll out dough to 1/4 inch thickness. I needed at least three dozen cookies, so I rolled it to 1/8 inch thickness. The thinner dough made rolling up into the cinnamon roll shape more difficult, but it worked.
Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough. Then sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough. Roll up dough, beginning with long side. Place roll seam side down on plastic wrap and cover tightly. Repeat this once
more with remaining dough and 1 1/2 tablespoon of butter, along with remaining cinnamon and brown
sugar mixture. Place both rolled doughs back in refrigerator for 30-45 minutes.
Remove chilled roll and cut into 1/2 inch slices, again since I needed more cookies I cut my slices slightly thinner.
Bake at 350deg; F for about 15 minutes or until lightly browned. Let cool for 2 minutes on baking
sheet. Remove to wire racks to cool completely.
Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved. Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely. I didn’t think the glaze added much to the cookies, so I would try a cream cheese drizzle next time.