A Different Kind of Holiday Cookie
Cinnamon Roll Cookies Add a Little Spice to Your Christmas Platter
Nov 16, 2007
A Different Kind of Holiday Cookie: Cinnamon Roll Cookies Add a Little Spice to Your Christmas Platter
Do you need a cookie to counteract the chocolate? Are you tired of the same old frosted sugar cookies? Here is something just a little bit different to spice up your holidays. These Christmas cookies are easy to make, but offer a fun and spicy element to a typical cookie platter.
Cinnamon Roll Sugar Cookies
Ingredients:
A rolled sugar cookie dough. The following is one of my recipes:
- 2/3 C salted butter, softened
- ¾ C granulated sugar
- 1 egg
- 1 T sour cream
- 1 t vanilla
- 3/4 t baking powder
- 1 3/4 C all-purpose flour
- 1/4 C whole wheat flour
- 1 T cinnamon
Frosting
- 1 C sifted powdered sugar
- 1 T butter, softened
- 2 t milk
- ½ t vanilla
- 1 drop cinnamon oil (optional)
- Cinnamon for sprinkling
Directions:
1. In a medium bowl, cream the butter and sugar until light and fluffy. Add the egg and mix thoroughly. Stir in the sour cream and vanilla. Thorough mixing in this step will ensure a softer sugar cookie.
2. In a second bowl, stir together the flours and baking powder.
3. Add the flour mixture to the butter mixture and combine. Be careful not to over-mix. A soft dough will form.
4. If the dough is sticky, chill for 1 hour, then proceed to step 5.
5. Roll the cookie dough into a rectangle measuring approximately 9 X 13 inches. (A traditional cake pan is a good guide.)
6. Sprinkle the cinnamon over the cookie dough. Moisten your fingers with water and rub the cinnamon into the dough until it is evenly spread over all of the dough.
7. Roll the dough into a log. If you start on a long side, your cookies will be smaller. If you start on a short side, your cookies will be larger. On a platter of mixed holiday cookies, smaller pieces are more attractive. If you are planning to make these Christmas cookies by themselves, you may want to make them larger. Seal the log by pressing the loose edge into the side of the rolled up dough. Wrap the log in parchment and chill for 1 hour.
8. Make the frosting: cream butter with as much sugar as possible. Add the milk and vanilla and the rest of the sugar, stirring until smooth. Add cinnamon oil if desired.
9. Slice cookies in 1/8 inch rounds and place on cookie sheet. Bake in a 375° oven for 6 minutes or until set. Do not brown.
10. While the cinnamon sugar cookies are still warm, drizzle frosting over them and sprinkle them with cinnamon. The frosting will become a clear glaze.
Tips:
- To keep the cookie dough from sticking while you roll it, sprinkle powdered sugar or flour on the counter and rolling pin.
- For round cookies, gently roll the log under your hands after it is securely wrapped in the parchment until it is uniformly shaped. While you are cutting, rotate which side of the log is down so that a flat edge does not form.
- To keep cookies from breaking while you slice them, use a sharp knife and press straight down through the dough instead of using a sawing motion.
- Add cinnamon oil to the frosting for extra cinnamon flavor.
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