I spent the day yesterday make cinnamon rolls. They came out beautifully, and made my house smell like cinnamon heaven! I kept that feeling going today, with a CINNAMON ROLL SUGAR COOKIE. I always come back to my Mom’s traditional Christmas sugar cookie dough, and thought that would be a fantastic base for this cookie idea.
Some recipes are just meant to be passed on, and this is one of them. I have used this sugar cookie recipe in more ways than my Mom would ever have thought of – and I’m sure she would be proud and amazed to see her recipe become so versatile!
* Once the cookie dough rolls are formed, they will need to be frozen for at least 30 minutes (or longer). I have found that just placing the rolls wrapped in plastic wrap into the freezer often results in a “flat” side to the roll. I discovered a way to prevent this, by placing the soft rolls into a paper towel roll, or a wrapping paper tube – just cut the side and open it up to fit the cookie dough inside, then place the perfectly rounded tube into the freezer~!
SUGAR COOKIES
Here is the super simple recipe for these amazing sugar cookies:
1 batch will make about 30 small cookies. I like to double the recipe, as these will go fast!
1/2 c unsalted butter (room temp) VERY IMPORTANT!
1 c sugar
1/2 tsp vanilla
1 egg
Combine in a stand mixer, with a paddle attachment.
Then add:
2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
Combine til well-blended. Mixture will be firm, and form into a ball. Wrap in plastic, and chill for about 30 min.
Roll out onto a lightly floured surface, to a 10″ x 15″ rectangle. to about 1/4 ” thick (or maybe a little more).
CINNAMON TOPPING: (if you doubled the cookie recipe, you will need to double this as well).
* 3 Tbsp unsalted butter
* 1/3 c light brown sugar, packed
* 1 tsp cinnamon
Combine all 3 topping ingredients into a microwave safe bowl. Microwave on high for about 15 seconds, just til butter is melted. Stir to combine. Cool slightly.
Brush or spread onto the top of the rolled out dough, just to cover, leaving about a 1/2″ border.
Slowly and gently, roll the dough starting at the long side. Roll tightly, pressing together any dough that forms a crack while rolling. Dab a little water along the seam to seal. Wrap log in plastic wrap. Freeze for 30 minutes (or longer). *see note above for tip on keeping the log round.
Preheat oven to 350 degrees.
Prepare sheet pans with parchment paper.
Remove cookie rolls from the freezer. Unwrap and slice into 2/3″ to 1/2″ slices. Place cookies about 1″ apart (they don’t spread much).
Bake for 8 min on 2 oven racks. Then switch pans, and bake for another 2 min. You DO NOT want to brown these cookies at all! Keep an eye on them, and remove from oven as soon as they are slightly browned on the bottom only! This is very important, to achieve the best texture. This is not a “crisp” cookie, but rather a soft, chewy cookie. And did I say they are amazing??
GLAZE:
* 2 c powdered sugar
* 1 tsp vanilla extract
* 4-5 Tbsp milk (enough to make a thick glaze)
Cool cookies completely. Drizzle glaze using a spoon over each cookie. Dry at room temp, then store in covered plastic containers. Keep cool for 3 weeks, or freeze for up to 3 mo.
