Cinnamon Roll Cookies with Vanilla Glaze
Servings 24
Ingredients
- FOR THE COOKIES:
- ¼ cup granulated sugar; for filling
- 1 tablespoon cinnamon; for filling
- ¾ cup butter
- ¾ cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- FOR THE GLAZE:
- 2 tablespoons butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoons hot water
Instructions
- Filling: Stir together the 1/4 cup of sugar and the 1 Tablespoon of cinnamon; set aside.
- Cookies: Cream the butter and sugar until well blended with an electric mixer on medium speed.
- Add the egg and vanilla; blend well.
- Combine the flour, baking powder, and salt; add to butter mixture and blend well.
- Turn dough out onto a sheet of waxed paper; spread into a 9×6-inch rectangle using a rubber spatula.
- Sprinkle the cinnamon-sugar filling to within 1 inch from the edges.
- Roll the dough up jelly-roll style.
- Roll in any remaining cinnamon-sugar that spilled out; wrap dough tightly in plastic wrap.
- Refrigerate for 2-4 hours.
- Preheat oven to 350°F.
- Slice dough into 1/4-inch thick slices; place them 2 inches apart onto parchment-lined cookie sheets.
- Bake for 8 minutes or until golden on top (take them out before they look done and allow to firm up on the cookie sheet).
- Cool for 4 minutes on the cookie sheets, then remove to racks and cool completely.
- Once cookies have cooled, make the glaze by using an electric mixer to mix the butter, powdered sugar and vanilla. Add hot water, 1 tablespoon at a time, until the glaze has reached desired consistency.
- Place glaze in a ziploc bag, cut a small hole in the corner, and pipe glaze onto cookies, following the swirl of the cookie. Allow to set.
