Glazed Cinnamon Bun Cookies
Aug 14, 2017 16:50:35 GMT -5
Post by bloodbought on Aug 14, 2017 16:50:35 GMT -5
Glazed Cinnamon Bun Cookies
These glazed cinnamon bun cookies are slightly crunchy with a nice cinnamon flavour. I will use this cinnamon bun cookie recipe again for sure!
Cookie:
1 cup butter softened
1/3 cup white granulated sugar
3/4 cup powdered sugar
1/2 tsp salt (you can omit this if you are using salted butter)
1-1/2 tsp grated orange zest
1 tsp vanilla extract
1 egg
2 1/4 cups all-purpose flour
Filling:
5 tbsp plus 2 tsp butter, softened
1/4 cup brown sugar
1-1/2 tsp light corn syrup
1 tbsp cinnamon
2 tbsp all-purpose flour
1/2 tsp salt (you can omit this if using salted butter)
1/2 tsp vanilla extract
Glaze:
1/2 cup powdered sugar
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp water
1/8 tsp cinnamon
Making the cookie dough:
In a large bowl, beat together the butter, sugars, orange zest, salt, vanilla and egg until light and fluffy.
Blend in the flour until combined.
Place a piece of parchment or waxed paper on your countertop and place cookie dough on it.
Put a second piece of parchment or waxed paper on top of the dough and roll out until you get a rough square that is about 16" square. The bigger the square the more swirls you will have in your cookie. You don't want the dough to be too thin though, so don't roll out any thinner than about 1/4".
Making the filling:
Beat together all the filling ingredients until combined and spread over the rolled out cookie dough square with a spatula. You can go almost all the way to the edges.
Roll up from the long edge if you have one (if your piece is square, just pick any edge). Use the paper to help roll it up because the dough will be soft and sticky.
Wrap the cookie log in parchment and place in the freezer for about an hour until very firm.
Slice the dough log into 1/4 inch pieces and place on greased or silicone mat or parchment lined cookie sheet.
Bake at 350F for about 12-15 minutes until edges are light brown.
Allow to cool on cookie sheet for 15 minutes and transfer to cooling racks.
Mix together the glaze ingredients, adding enough water to get it to the right texture for spreading with a pastry brush.
Using a pastry brush or a spatula, spread a small amount on each cooled (or almost cooled) cookie.
Allow glaze to dry (2-3 hours should be plenty). Once glaze is dry, you can stack them and they won't stick together.
These glazed cinnamon bun cookies are slightly crunchy with a nice cinnamon flavour. I will use this cinnamon bun cookie recipe again for sure!
Cookie:
1 cup butter softened
1/3 cup white granulated sugar
3/4 cup powdered sugar
1/2 tsp salt (you can omit this if you are using salted butter)
1-1/2 tsp grated orange zest
1 tsp vanilla extract
1 egg
2 1/4 cups all-purpose flour
Filling:
5 tbsp plus 2 tsp butter, softened
1/4 cup brown sugar
1-1/2 tsp light corn syrup
1 tbsp cinnamon
2 tbsp all-purpose flour
1/2 tsp salt (you can omit this if using salted butter)
1/2 tsp vanilla extract
Glaze:
1/2 cup powdered sugar
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp water
1/8 tsp cinnamon
Making the cookie dough:
In a large bowl, beat together the butter, sugars, orange zest, salt, vanilla and egg until light and fluffy.
Blend in the flour until combined.
Place a piece of parchment or waxed paper on your countertop and place cookie dough on it.
Put a second piece of parchment or waxed paper on top of the dough and roll out until you get a rough square that is about 16" square. The bigger the square the more swirls you will have in your cookie. You don't want the dough to be too thin though, so don't roll out any thinner than about 1/4".
Making the filling:
Beat together all the filling ingredients until combined and spread over the rolled out cookie dough square with a spatula. You can go almost all the way to the edges.
Roll up from the long edge if you have one (if your piece is square, just pick any edge). Use the paper to help roll it up because the dough will be soft and sticky.
Wrap the cookie log in parchment and place in the freezer for about an hour until very firm.
Slice the dough log into 1/4 inch pieces and place on greased or silicone mat or parchment lined cookie sheet.
Bake at 350F for about 12-15 minutes until edges are light brown.
Allow to cool on cookie sheet for 15 minutes and transfer to cooling racks.
Mix together the glaze ingredients, adding enough water to get it to the right texture for spreading with a pastry brush.
Using a pastry brush or a spatula, spread a small amount on each cooled (or almost cooled) cookie.
Allow glaze to dry (2-3 hours should be plenty). Once glaze is dry, you can stack them and they won't stick together.
