🍪 Cinnamon Roll Sugar Cookies 🌀
Ingredients
For the Cookie Dough:
2 ¼ cups (270g) all-purpose flour
1 ½ teaspoons cornstarch
¾ teaspoon baking soda
¼ teaspoon fine sea salt
¾ cup (170g) unsalted butter, softened to room temperature
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
For the Cinnamon Swirl:
3 tablespoons (42g) unsalted butter, very soft
⅓ cup (65g) packed light brown sugar
1 ½ tablespoons ground cinnamon
For the Vanilla Glaze:
1 cup (120g) powdered sugar, sifted
2-3 tablespoons milk or heavy cream
½ teaspoon pure vanilla extract
Pinch of salt
Instructions
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2-3 minutes, until the mixture is light and fluffy.
Finish the Dough: Beat in the egg and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain. The dough will be soft.
Prepare the Filling: In a small bowl, mix the very soft butter, brown sugar, and cinnamon until it forms a spreadable paste.
Assemble the Swirls: Place a large sheet of parchment paper on your work surface. Turn the cookie dough out onto it and pat it into a rough rectangle. Place a second sheet of parchment on top. Use a rolling pin to roll the dough into a 10x12-inch rectangle, about ¼-inch thick.
Add the Filling and Roll: Remove the top piece of parchment. Spread the cinnamon filling in a thin, even layer over the entire surface of the dough. Using the bottom parchment to assist, tightly roll the dough away from you into a log, starting from a long side. Wrap the log securely in the parchment paper and twist the ends closed.
Chill the Log: Refrigerate the dough log for at least 2 hours, or up to 3 days, until firm. For faster setting, you can freeze the log for 45-60 minutes.
Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Remove the chilled dough log from the refrigerator and unwrap. Use a sharp serrated knife to slice the log into ½-inch to ¾-inch thick rounds. Place the rounds 2 inches apart on the prepared baking sheets.
Bake to Perfection: Bake for 10-12 minutes, or until the edges are just set and the tops appear slightly puffy. The centers should still look soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Glaze and Serve: Whisk together the powdered sugar, 2 tablespoons of milk, vanilla, and salt for the glaze. Add more milk, a teaspoon at a time, until you reach a drizzling consistency. Drizzle the glaze over the completely cooled cookies.
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