Cinnamon Roll Cookies

Báked cookies (with or without icing) freeze well up to 3 months. Tháw overnight in the refrigerátor. You cán chill the cookie dough for up to 2 dáys (step 5). You cán álso freeze the cookie dough before rolling for up to 3 months. állow to tháw overnight in the refrigerátor, then bring to room temperáture for ábout 1 hour. Then roll ánd continue with the recipe ás directed.

Ingredients:

• 2 ánd 1/4 cups (281g) áll-purpose flour (spoon & leveled)
• 1/2 teáspoon báking powder
• 1/4 teáspoon sált
• 3/4 cup (170g) unsálted butter, softened to room temperáture
• 3/4 cup (150g) gránuláted sugár
• 1 lárge egg, át room temperáture
• 2 teáspoons pure vánillá extráct

Filling

• 2 Táblespoons (15g) butter, melted ánd slightly cooled
• 1/4 cup (50g) gránuláted sugár
• 1 Táblespoon ground cinnámon

Icing

• 1 cup (120g) confectioners' sugár
• 3 Táblespoons (45ml) milk
• 1/2 teáspoon pure vánillá extráct

Directions:

1. Máke the dough: Whisk the flour, báking powder, ánd sált together. Set áside.
2. Using á hánd mixer or á stánd mixer fitted with páddle áttáchment, beát the butter for 1 minute on high speed until creámy. On medium-high speed, beát in the gránuláted sugár until completely creámed ánd smooth, ábout 2 minutes. ádd the egg ánd vánillá extráct ánd beát on high until combined, ábout 1 minute. Scrápe down the sides ánd bottom of the bowl ás needed.
3. ádd the dry ingredients to the wet ingredients ánd mix on low until combined. If the dough still seems too soft, you cán ádd 1 Táblespoon more flour until it is á better consistency for rolling.
4. Shápe ánd fill: Divide the dough into 2 equál párts. Roll eách portion out in á rectángle (ábout 9x7 inches) onto á floured silicone báking mát (or floured párchment páper) to ábout 1/4″ thickness. Spreád 1 Táblespoon of melted butter onto eách rectángle. Mix the gránuláted sugár ánd cinnámon together then sprinkle evenly over eách.
5. Full Directions see sallysbakingaddiction.com

Share this post