I love cookies and I adore cinnamon rolls, so when I stumbled upon this recipe for cinnamon roll cookies on Nicole’s food blog, Heat Oven to 350, I immediately bookmarked them. If you like cinnamon rolls you’ll love these cinnamon roll cookies! Delicious vanilla shortbread cookie dough sprinkled with cinnamon and sugar, rolled and cut into bite-sized morsels. If you can wait long enough for them to cool to add some of the simple icing, you are a better person than me.
One little cookie turned into two, then three…then finally I got around to making the drizzle. They taste great without the drizzle, but as soon as that simple drizzle is added, these cookies seem to disappear on their own. I promise they won’t last long. In fact, you better hide them. From everyone. Maybe even yourself! There is no self-control with these little babies!
Delicious vanilla shortbread cookie dough sprinkled with cinnamon and sugar, rolled and cut into bite-sized morsels.
Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
For the Cookies:
1/2 cup powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 teaspoon salt
1 ½ teaspoons vanilla extract
1 1/2 cups all purpose flour
1/4 cup granulated sugar
1 ½ teaspoons cinnamon
1 large egg white
1 tablespoon water
For the Icing:
1/4 cup powdered sugar
1-2 teaspoons milk
In the bowl of a stand mixer fitted with the paddle attachment, cream together the powdered sugar, butter, salt and vanilla. Add the flour and mix on low speed until the dough starts to come together.
Transfer the dough to a piece of parchment or waxed paper. Roll out into a 9x12 inch rectangle. Whisk egg white with water until foamy, and brush on the surface of the rolled dough.
In a small bowl, mix together the sugar and cinnamon. Sprinkle it evenly over the dough. Starting with the long end, roll the dough into a log, sealing the edge. Wrap it in plastic wrap and freeze until firm.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Remove the dough from the freezer and unwrap from the plastic wrap. Using a sharp knife, gently cut into 1/2-inch slices. Transfer them to the prepared baking sheet.
Bake the cookies 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a wire rack to cool.
To make the icing, in a small bowl mix together the powdered sugar and milk until smooth and desired consistency. Drizzle over cooled cookies.
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