I am not a cookie baker. I've tried many different recipes and just haven't been able to find recipes that I Iike (other than Aunt Pam's Chocolate Chip Cookies), mostly because I prefer soft cookies. Gingerbread, red velvet, sugar... you name it, I've tried it.
The other night I was at home like usual, browsing social media, and I happened upon this Cinnamon Roll Cookie recipe. They looked really cute and I had everything necessary to make them, so I thought, what the heck? I'll give it a go.
The dough needs to be refrigerated for at least 2 hours. I made the dough on Friday and baked on Sunday so they would be fresh for work on Monday. While the recipe itself is very easy, I struggled with rolling them up into perfect rolls, the dough ripped and crumbled. So, word of advice - have some patience. I 100% recommend you use a silicone mat to help you roll the dough. After you lift the edge to get it started, simply lift the mat up and over the roll and use it to get the perfect, un-cracked roll. The dough can be used to make regular cut-out sugar cookies, so definitely keep this recipe on hand!
Ingredients (cookie):
2 1/4 (281g) cup flour*
1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temp
3/4 cup sugar
1 large egg
2 tsp vanilla
*I specified the grams so you can make sure to get the exact amount of flour - no more, no less. I used a spoon and scooped flour into my measuring cup to I didn't weigh it down.
Ingredients (filling):
2 tbs melted butter
1/4 cup sugar
1 tbs cinnamon
Combine sugar with cinnamon.
Ingredients (icing):
1 cup powdered sugar
2-3 tbs milk
1/2 tsp vanilla
Whisk all ingredients together.
Directions:
In a medium bowl, whisk together flour, baking powder, and salt. Using a mixer, beat butter on high speed for 1 minute. Reduce to medium-high and beat in granulated sugar until creamed and smooth, about 2 minutes. Add egg and vanilla, beat until combined, scraping the sides and bottom of the bowl as needed. Add the dry ingredients and mix on low until combined. Add in 1 tbs of flour if dough is too soft. Divide dough into 2 balls (a scale was useful). Roll each ball onto a silicone mat (or parchment paper) dusted with flour into a 9x7" rectangle. Spread 1 tbs of melted putter onto each rectangle, then sprinkle cinnamon-sugar filling evenly onto each. Working very slowly and using the silicone mat/parchment paper to guide you, tightly roll up each rectangle into a 9" log. Smooth out cracks with your fingers. Wrap in plastic wrap and chill dough for at least 2 hours and up to 2 days. Dough can be frozen for up to 3 months.
Preheat oven to 350. Remove dough from fridge and cut into 1/4"-1/2" slices. Place slices onto silicone mat or parchment paper about 2" apart and bake for 9-11 minutes or until lightly golden. My cookies did not spread very much.
Allow cookies to cool completely on a wire rack before drizzling with icing.
Recipe from Sally's Baking Addiction.