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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup (2 sticks) unsalted butter
1/3 cup granulated sugar
3/4 cup powdered sugar
1/2 teaspoon salt
1 1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 egg
2 1/4 cups flour
Cinnamon smear:
1/4 cup packed light brown sugar
5 tablespoons plus 2 teaspoons (scant 3/4 stick) unsalted butter, room temperature
1 1/2 teaspoons light corn syrup
1 tablespoon ground cinnamon
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Icing (see recipe)
Make the cookie dough: In bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, salt, orange zest and vanilla on medium speed until light and fluffy, 4 to 5 minutes.
Add egg, scraping down bowl after it's fully incorporated.
Reduce speed to low. Add flour all at once and mix just until combined, about 1 minute.
On a lightly floured surface, roll out dough to a square about 12 by 12 inches.
Make cinnamon smear: In bowl of a stand mixer fitted with paddle attachment, mix all ingredients on medium speed until smooth, about 2 minutes. Scrape down bowl as needed.
Spread smear evenly over dough, then roll up into a tight log. Wrap log in plastic wrap and freeze until firm, 15 to 20 minutes.
While dough is firming up, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Using a sharp knife, cut log into 1/4-inch-thick slices. Transfer cookies to prepared baking sheets, spacing them about 1 1/2 inches apart.
Bake until golden around the edges, 12 to 14 minutes. Rotate and switch baking sheets as necessary for even baking.
Allow cookies to cool a minute on baking sheets and then transfer, using a spatula, to a cooling rack and let cool completely.
Make icing. Lightly brush a thin layer on the surface of each cooled cookie. Let set before serving.
Store in an airtight container.
Icing:
1/2 cup plus 2 tablespoons powdered sugar
2 1/2 tablespoons light corn syrup
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons water
Combine all the ingredients in a small bowl.
Makes about 4 dozen
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CINNAMON BUN COOKIES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup (2 sticks) unsalted butter
1/3 cup granulated sugar
3/4 cup powdered sugar
1/2 teaspoon salt
1 1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 egg
2 1/4 cups flour
Cinnamon smear:
1/4 cup packed light brown sugar
5 tablespoons plus 2 teaspoons (scant 3/4 stick) unsalted butter, room temperature
1 1/2 teaspoons light corn syrup
1 tablespoon ground cinnamon
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Icing (see recipe)
Make the cookie dough: In bowl of a stand mixer fitted with the paddle attachment, cream butter, sugars, salt, orange zest and vanilla on medium speed until light and fluffy, 4 to 5 minutes.
Add egg, scraping down bowl after it's fully incorporated.
Reduce speed to low. Add flour all at once and mix just until combined, about 1 minute.
On a lightly floured surface, roll out dough to a square about 12 by 12 inches.
Make cinnamon smear: In bowl of a stand mixer fitted with paddle attachment, mix all ingredients on medium speed until smooth, about 2 minutes. Scrape down bowl as needed.
Spread smear evenly over dough, then roll up into a tight log. Wrap log in plastic wrap and freeze until firm, 15 to 20 minutes.
While dough is firming up, preheat oven to 375 degrees. Line two baking sheets with parchment paper.
Using a sharp knife, cut log into 1/4-inch-thick slices. Transfer cookies to prepared baking sheets, spacing them about 1 1/2 inches apart.
Bake until golden around the edges, 12 to 14 minutes. Rotate and switch baking sheets as necessary for even baking.
Allow cookies to cool a minute on baking sheets and then transfer, using a spatula, to a cooling rack and let cool completely.
Make icing. Lightly brush a thin layer on the surface of each cooled cookie. Let set before serving.
Store in an airtight container.
Icing:
1/2 cup plus 2 tablespoons powdered sugar
2 1/2 tablespoons light corn syrup
1 1/4 teaspoons vanilla extract
1 1/4 teaspoons water
Combine all the ingredients in a small bowl.
Makes about 4 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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