Cinnamon Roll Cookies with Icing

Enjoy the flavors of a classic cinnamon roll in a cookie form! These Cinnamon Roll Cookies are swirled with a cinnamon-sugar mixture and topped with a luscious vanilla icing. Perfect for holiday gatherings, tea-time, or just as a sweet treat with your coffee.

Equipment Needed:

• 1 Kitchen scale
• 1 Stand mixer or hand mixer
• 1 Rolling pin
• 1 Pastry brush

Ingredients:

For the Cookies:

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (170 g) unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract

For the Cinnamon Filling:

• 2 Tablespoons (15 g) unsalted butter, melted and slightly cooled
• ¼ cup (50 g) granulated sugar
• 1 tablespoon ground cinnamon

For the Icing:

• 1 cup (120 g) confectioners’ sugar, sifted
• 2-3 tablespoons milk
• ½ teaspoon pure vanilla extract

Instructions:

Cookies:

1. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. Cream Butter & Sugar: In the bowl of a stand mixer or using a hand mixer, cream together the butter and sugar on high speed until the mixture is light and fluffy, roughly around 5 minutes.
3. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until they are well incorporated.
4. Add Dry Ingredients: Switch the mixer to a low speed, and then gradually add the flour mixture to the butter and sugar mix. Combine well.
5. Prepare & Chill: Divide the dough in half. Roll each half out into a 9×7 inch rectangle, about 1/4-inch thick, between two sheets of parchment paper. Brush each rectangle with melted butter, sprinkle with the cinnamon-sugar mixture, then tightly roll up into a log. Wrap each log in plastic wrap and refrigerate for at least 2 hours.
6. Baking: Preheat the oven to 350°F and line a cookie sheet with parchment paper. Once the dough logs are chilled, cut them into 1/2-inch slices and place on the cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the middle remains soft. Let them cool on the sheet for 5 minutes, then move to a wire rack.

Icing: 7. Prepare Icing: In a medium bowl, whisk together the confectioners’ sugar, milk, and vanilla extract. Start with two tablespoons of milk and adjust the consistency as needed. Drizzle this icing over the completely cooled cookies.

Notes:

• Storage: Store the cookies in an airtight container for up to 5 days.
• Make Ahead: You can refrigerate the dough logs for up to 2 days or freeze them for up to 3 months. If frozen, let the logs thaw in the fridge overnight before slicing and baking.

Pro Tip: Serve these with a cup of hot cocoa or coffee to replicate the cinnamon roll experience in a delightful cookie form!