- Cooking Time: 8-10 minutes
- Servings: 30 cookies
- Preparation Time: 2 hours (w/fridge time)
BackstoryIn the last year I've really gotten into baking. I've always loved the activity & learned all the basics from my mom, who is an excellent cook.
Somehow I stumbled into a part time baking teaching opportunity. The next class I am teaching is to the theme of Holiday Cookies. Everyone loves cookies during the holidays - maybe because of the memories of childhood...or maybe just an excuse to indulge one's sweet tooth!
These cookies are so fantastic. They're pretty to look at & delicious to eat!
- For the Dough:
- 3 cups All Purpose Flour
- 2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 sticks Butter
- 1 cup packed Brown Sugar
- 2 tsp Vanilla
- 2 eggs
- For the filling:
- 1/2 cup granulated Sugar
- 2 TBSP Cinnamon
- For the Icing:
- 1/4 cup warm water
- 1 cup Confectioners Sugar
- 1 tsp powdered egg whites
- Combine filling ingredients in a small bowl & set aside.
- Combine all dough ingredients, except for sugar & butter, in a small-medium bowl. Set aside. In a larger bowl, combine butter & sugar until smooth. Add vanilla & eggs & combine until smooth.
- Gradually add the flour mixture just enough so that you have a solid, cohesive mixture. Do not over mix.
- Lay out a large piece of waxed paper & pat the dough, with your hands, into a long rectangular shape. Place a second piece of waxed paper on top, flip, and peel the original waxed paper off of the dough (this will allow you to roll the dough more easily in a few steps).
- Dust the dough with about 1/2 of your filling. Make sure that you do not use too much filling, or it will be hard to roll your dough.
- Next, roll your dough long ways so that you create a circular pattern similar to that of a cinnamon bun. Dust your roll with the remaining filling & refrigerate until your dough has hardened & is easy to work with (similar to when making sugar cookies) - 1-2 hours.
- Coat 2 cookie sheets with cooking spray. Preheat oven to 350 degrees F.
- Remove dough from fridge & slice into 1/2 inch slices (you can decide the thickness of your cookies). Place the slices on your cookie sheets. These cookies don't expand too much, so an inch to and inch and a half between cookies is fine.
- Bake in the oven 8-12 minutes (depending on the oven) so that your cookies are firm but soft to the touch. Remove & allow to cool 5-10 minutes.
- While your cookies are cooling, mix together your icing ingredients. Sprinkle the icing across the tops of your cookies to give them the desired cinnamon roll affect.