This is day 3 of the Virtual Cookie Exchange and Christmas Blog Hop, hosted by Carol at Just Let Me Quilt.
What better time than Christmas to share a sweet treat, even if we can't all be together this year, we can always pop some cookies in the mail and share the joy of giving that makes Christmas so merry! Christmas is definitely going to be different for me. Normally I am a Christmas nut but with the loss of my hubby and not being able to have Christmas with all my children and grandchildren this year I am dreading it.
The cookie recipe I will be sharing this year is Cinnamon Roll Cookies. My grandma made the best cinnamon rolls, you know the ones made with sweet yeast dough. Yum, I do make them but these cookies are so much easier and almost as good. I think you'll enjoy them as much as my family does.
Cinnamon Roll Cookies
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla
Filling
2 Tablespoons butter, melted and slightly cooled
1/4 cup granulated sugar
1 tablespoon cinnamon
Icing
1 cup confectioners’ sugar
3 tablespoons milk
1/2 teaspoon vanilla
Cookie Dough:
Using a mixer, beat the butter for 1 minute on high speed until creamy. Beat in the sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low until combined.
Making the rolls:
Divide the dough into 2 equal parts. Roll each portion out in a rectangle approximately 9×7 inches to about 1/4″ thickness.
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| Kind of a rectangle, but it's all good |
Spread 1 tablespoon of melted butter onto each rectangle. Mix the sugar and cinnamon together then sprinkle evenly over each roll.
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| cinnamon sugar sprinkled on rolled out dough |
Working slowly, tightly roll up each rectangle into a 9-inch log. If the dough cracks use your fingers to smooth it out. Some cracks are fine. Wrap in plastic wrap, and chill the logs of dough for at least 2 hours.
Preheat oven to 350°F.
Remove dough logs from the refrigerator. Cut into 1/2 inch slices. Place slices onto baking sheets lined with parchment paper 2 inches apart.
Bake for 10-11 minutes, until lightly browned. Remove from the oven, allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Icing:
Mix all of the icing ingredients together. Drizzle over cookies. Cover and store cookies at room temperature for up to 5 days. They also freeze well.
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| I like to place parchment paper under the cookies before drizzling the icing. I reused the parchment that I used when baking the cookies. |
For my Christmas project, I made a pillow top, in traditional colours.
Take a little time to visit the other blogs and pick up some more recipes for sweet treats.
December 1
Creatin' in the Sticks
Doreen – Just Let Me Quilt Guest
Bumbleberry Stitches
Home Sewn By Us
Quilt Schmilt
Food for Thought
Life in the Scrapatch
Ms P Designs USA
Just Sew Quilter
Cathie's Craftworks
Cynthia's Creating Ark
Creatin' in the Sticks
Doreen – Just Let Me Quilt Guest
Bumbleberry Stitches
Home Sewn By Us
Quilt Schmilt
Food for Thought
Life in the Scrapatch
Ms P Designs USA
Just Sew Quilter
Cathie's Craftworks
Cynthia's Creating Ark
MooseStashQuilting
Karen's Korner
Sew Many Yarns
Selina Quilts
Pieceful Thoughts of My Quilting Life
Days Filled With Joy
Words & Stitches
Just Because Quilts
Beaquilter
