Cinnamon Roll Cookies

It is deployment time (and the crowd goes boo, hiss). So far I’ve sent two goodie packages. The first one included Peanut Butter, Oatmeal and Chocolate Chunk Cookies. He said these were “smack your face good.” I also sent the Espresso Caramel Bars that I blogged about before (they are becoming a constant in my kitchen). These didn’t fair so well in travel and heat. This last package I figured I should stay away from temperature sensitive baked goods and was fortunate to stumble on the Baked Perfection blog and the recipe for Cinnamon Roll Cookies. I love cinnamon and sweet rolls so I was excited to give the recipe a try and I was not disappointed. I didn’t do the glaze as I felt it would preserve well in transport and honestly, I don’t think the cookie needs it. They are delicious!

Cinnamon Roll Cookies from Baked Perfection

Ingredients: 

3 cups flour

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) softened butter

1 1/2 cup sugar

1 1/2 tsp vanilla extract

1/2 almond extract

2 eggs

Directions:

Mix together the flour, baking powder, and salt, set aside. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond. Slowly beat in the flour mixture until fully absorbed. Separate dough into two disks, wrap in plastic wrap, and refrigerate for a minimum of two hours or overnight.

Filling and Icing

1 tablespoon melted butter

1/4 c granulated sugar

1 tbsp. ground cinnamon

3/4 cup powdered sugar

1 tbsp. milk

Divide the dough into two halves. On a floured surface, roll each half of dough to about ¼-inch thickness. Brush with melted butter. In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough. Begin to roll up dough, starting at the long side. Wrap in plastic wrap and put dough in the freezer for about 20-30 minutes (until firm – not hard). 

Preheat oven to 375 degrees.

Take dough out of freezer and begin cutting into 3/4 inch slices. Place slices about 2 inches apart on cookie sheet. Bake 10-12 minutes or until edges are lightly golden brown.

Cool for two minutes on the cookie sheet, then remove from cookie sheet to cooling rack. Cool completely.

In a small bowl, mix powdered sugar and milk until smooth. Drizzle icing over cooled cookies (making sure you have aluminum foil or waxed paper underneath cooling racks to catch excess icing).

*The recipe on Baked Perfection had no reference in the instructions as to where the almond should go. I put it in the cookie dough.