First off: sorry I’ve been MIA. Once again technical difficulties/school have prevented me from being active in the blog world lately. Boo. Good news though I got a new camera and I am free from finals/papers for at least another two days. Then it’s back to all nighters in the library and living on a diet of coffee and chips. Blech. More good news: these Cinnamon Bun Cookies were ballin’.
I’m slowly working my way through my “Things to Bake” list (probably about 100+ more things on there) and happened to look at these cookies from Recipe Girl the other night. My friends urged me to make them and with little convincing, I did. They are perfect for the holiday season and will please any guests you’ve got staying with you this winter. I mean who doesn’t like Cinnamon Buns? No one! And these are the exact, precise, perfectly on point cookie form of the buns…I can’t explain it, they just are.
I’m hoping to get around to making more holiday cookies but honestly right now I’m cookie-ed out. I went to a cookie swap on Tuesday night so I baked Oreo Cookie Cookies before that, then went to the cookie swap and ate about 20 different kinds of cookies, then came home from the swap and baked these cookies and went to my Food Science class lab where it was Baking Day, so we baked cookies there and I tried about 6 different kinds there. Sayonara to cookies for a few days for me.
It says a lot that after about 30 different varieties of cookies I was still able to eat these Cinnamon Bun cookies, they’re just so good! The texture is similar to a shortbread, lots of crumb and very buttery, while the cinnamon swirl in the middle adds a sweetness that is complemented by the cinnamon glaze drizzled on top. Yummyyyyy. I could’ve just eaten all of the glaze by itself it was so good. Added bonus: while these are baking they smell like cinnamon rolls rising up and baking fresh in your oven. Best. Smell. Ever. (Besides holiday scented candles, though I feel like they have a Cinnamon Roll scented holiday candle anyway). So my Bun cookies didn’t come out quite as pretty as Recipe Girl’s but they still tasted pretty dang good. I think if I had chilled the dough longer it probably would have been easier to roll up for a perfect swirl BUT, alas, I am extremely impatient. Perfect cinnamon swirl or not, they’re simply delicious.
Cinnamon Bun Cookies
From Recipe Girl
Makes 2 dozen cookies (mine made a little less)
VANILLA COOKIE DOUGH
½ cup (2 ounces) powdered sugar
¾ cup (1½ sticks, 6 ounces) unsalted butter
½ tsp salt
1½ tsp vanilla extract
1½ cups (6¼ ounces) unbleached all-purpose flour
1 large egg white
1 Tbs water
¼ cup granulated sugar
1½ tsp ground cinnamon
½ cup powdered sugar
2 Tbs heavy whipping cream
½ tsp vanilla extract
½ tsp ground cinnamon
Prepare dough: In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate until you’re ready to use it.
Roll the dough: Transfer chilled dough to a lightly floured piece of parchment or waxed paper. Roll it into a 9×12-inch rectangle. In a small bowl, whisk together egg white and water until foamy. Brush onto rolled out dough. In another small bowl, whisk together sugar and cinnamon. Sprinkle it evenly over the dough. Starting with a long edge, carefully roll the dough into a log, sealing the edge (if dough sticks to parchment, gently use a metal spatula to guide it off of the paper). Wrap in plastic wrap or parchment, and freeze until firm.
Bake the cookies: Preheat oven to 350°F. Lightly grease (or line with parchment) two cookie sheets. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into ½-inch slices. Transfer them to the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.
Ice the cookies: Sift or strain the powdered sugar into a medium-sized bowl to remove any lumps. Whisk the cream into the sugar to make a smooth icing. Drizzle or spread icing onto cookies (or serve alongside in a bowl for dipping).