These cookies were one of my new cookies for my 2018 Christmas Cookie baking. This recipe is from Sally's Baking Addiction. These cookies are much easier to roll into a log if they are rolled on parchment paper rather than a silicone baking mat. The filling can be increased by 50% if you'd like the cookies to have more cinnamon in them.
Ingredients:
Cookie:
2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
2 teaspoons vanilla
Filling:
2 tablespoons butter, melted and slightly cooled
1/4 cup sugar
1 tablespoon ground cinnamon
Drizzle:
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
Preparation:
1. Start by making the cookie dough. Sift the flour, baking powder, and salt together. Set aside.
2. Using a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Add the dry ingredients to the wet ingredients and mix on low until combined.
4. Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9x7 inches) onto floured parchment paper to about 1/4-inch thickness. Spread 1 tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
5. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap. Chill the logs of dough for at least 2 hours.
6. Preheat oven to 350 degrees. Line 2 large baking sheets with silicone baking mats.
7. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
8. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
9. While cookies are cooling, make the drizzle. Whisk all of the drizzle ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.
Ingredients:
Cookie:
2 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg, at room temperature
2 teaspoons vanilla
Filling:
2 tablespoons butter, melted and slightly cooled
1/4 cup sugar
1 tablespoon ground cinnamon
Drizzle:
1 cup powdered sugar
3 tablespoons milk
1/2 teaspoon vanilla
Preparation:
1. Start by making the cookie dough. Sift the flour, baking powder, and salt together. Set aside.
2. Using a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. Add the dry ingredients to the wet ingredients and mix on low until combined.
4. Divide the dough into 2 equal parts. Roll each portion out in a rectangle (about 9x7 inches) onto floured parchment paper to about 1/4-inch thickness. Spread 1 tablespoon of melted butter onto each rectangle. Mix the granulated sugar and cinnamon together then sprinkle evenly over each.
5. Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough is cracking at all, use your fingers to smooth it out. Carefully transfer the logs to a cutting board or plate and cover loosely with plastic wrap. Chill the logs of dough for at least 2 hours.
6. Preheat oven to 350 degrees. Line 2 large baking sheets with silicone baking mats.
7. Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets about 2 inches apart.
8. Bake for 10-11 minutes, until lightly browned on the sides. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
9. While cookies are cooling, make the drizzle. Whisk all of the drizzle ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days.