Hello and welcome to Locker Styler 2.0!
As you can probably see, I have recently changed quite a bit as a part of my new years resolution (that you can read about here). Other than the design of the site, I am also changing around what I post, and as you are about to see, this post is starting that change.
One of my favorite holiday activities, and I guess activity in general too, is definitely baking! I love to bake! On New Years Eve this year, I decided to try out a new kind of cookie. Turning right to Pinterest for my idea sparker, the recipe for Cinnamon Roll cookies stood out…and I love cinnamon! These cookies do take a while, but they are delicious with a crispness on the outside and a chewy inside. Plus, they go great with a cup of coffee!
This recipe has been tweeked and modified for my liking.
Cinnamon Roll Swirl Cookies!
What you need:
- 3/4 cup butter *I used unsalted
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 1/2 cups all purpose flour
- 1 tbs water
- 1 egg white
- 2 tsp cinnamon *of course, a pinch more added to the dough can never hurt!
- 1/4 cup granulated sugar
Frosted Icing Drizzle
- 1 cup sifted powdered sugar
- 1 tsp softened butter
- 1 or 2 tbs water or milk
- 1/2 tsp vanilla
- Beat butter, sugar, salt and vanilla until light and fluffy *about 3 minutes
- Add flour and mix until just combined
- Take dough out, pat into a large ball and flatten into a disk shape. Wrap in plastic wrap and refridgerate 30-45 minutes or until chilled.
- Whisk the egg white and water together in a small bowl until foamy. Set aside.
- In another small bowl, whisk sugar and cinnamon together. Set aside.
- Flour a surface and roll the dough into a 9×12” rectangle.
- Brush the egg white over the dough and sprinkle the cinnamon sugar mixture evenly on top.
- Cut the log in half and wrap both halves separately in plastic wrap. Freeze about 20 minutes or until firm.
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper. Set aside.
- Remove a half of the dough from the freezer and slice into 1/2” slices. Place slices on baking sheet.
- Bake for 12-14 minutes or until very lightly golden on top. *they should get crispy on the bottom!
- Allow them to cool on baking sheets for a few minutes before transferring to a wire rack to finish cooling.
- Repeat process with other half of dough.
- While they are cooling, prepare icing by blending the frosted icing drizzle ingrediants in a small bowl until smooth.
- Once cookies are completely cool, drizzle the icing on top. Let time for icing to harden.
*Cookies should stay fresh for up to two days in airtight container.
I also made chocolate chip cookies, which I truly enjoy every year!
What are your favorite baked foods? Let me know in the comments below!