CINNAMON BUN COOKIES
Adapted via Cinnamon, Spice, & Everything Nice
♦ 1/2 cup powdered sugar
♦ 3/4 cup unsalted butter
♦ 1/2 teaspoon salt
♦ 1 + 1/2 teaspoons vanilla extract
♦ 1 + 1/2 cups all-purpose flour
♦ 1 large egg white
♦ 1 tablespoon water
♦ 1/4 cup granulated sugar
♦ 1 + 1/2 teaspoons ground cinnamon
♦ 1 cup confectioners’ sugar
♦ 1/4 cup heavy cream
♦ 1 tsp vanilla extract
Make the dough: In a medium-sized mixing bowl beat together the sugar, butter, salt and vanilla on medium speed about 3 minutes until light and fluffy. Add the flour and stir until the dough comes together. Flatten into a disk, wrap with plastic wrap and refrigerate about 1 hour or until well chilled.
Lightly flour a piece of parchment or waxed paper and roll the dough into a 9×12-inch rectangle.
Make the filling: In a small bowl whisk the egg white and water together until foamy. In a separate small bowl whisk the sugar and cinnamon together. Brush the egg white all over the dough and sprinkle the cinnamon sugar evenly over top.
Starting with a long edge roll the dough carefully into a log sealing the edge with the egg white. Wrap in plastic wrap or parchment and freeze until firm.
Preheat the oven to 350°F. Lightly grease or line 2 cookies sheets with parchment or silpats. Use a sharp knife to gently cut the log into 1/2-inch slices. Transfer them to the baking sheets and bake 12 to 15 minutes until lightly golden. Remove to wire racks to cool.
To make the icing: Sift the confectioners’ sugar into a medium-sized bowl and whisk in the cream and vanilla until smooth. Drizzle over the cooled cookies or use a piping bag or baggie with the corner cut off to decorate.
To read more about these treats and my musical pairing, click HERE.