It’s that time of the year again, ladies and gentlemen: annual cookie swaps and white elephant parties…and I LOVE it.
Me, I’m participating in two cookie swaps this year: one big one, which will be revealed next week (Eeek!) and one on Thursday, with my Bible study group. I think I’m making mini gingerbread houses and classic pizelles — my grandmother’s recipe. I promise to upload pictures to Instagram!
Let me tell you about today’s recipe: these Cinnamon Bun Cookies (Cinnabun!) smell like heaven — big whiffs of cinnamon, people. Second, without the icing, they have a slight crunch. If you’re into that. However, if you add some cinnamon glaze on top, the glaze soaks in and makes them the ultimate chewy cinnamon cookie. I’m a big fan of snickerdoodles, but these cinnamon cookies may put all snickerdoodles to shame. Just sayin’.
One thing I always seem to find myself saying: “Oh, this recipe is so easy!” Well…this recipe is not the simplest one out there, but you can do it! The rolling takes a little time and finesse. And the final product is to die for!
If you’re looking for a simple and different recipe for a cookie swap, might I recommend:
Peanut Butter Print Cookies {GF}
Stout Chocolate Chip Cookies
Mexican Hot Chocolate Snickerdoodles With Bourbon
Copycat Iced Animals Cookies With Pink Glaze
Chocolate & Salted Peanut Beer Brittle
Pistachio Chocolate Truffles {GF} An all-time favorite! No bake!
When you can manage it, homemade is always best!
Cinnabun Glazed Cookies
Course: Uncategorized4
servings30
minutes40
minutes300
kcalIngredients
- For the Cookies
Lightly adapted from Quinoa & Cookies
1 c. organic non-hydrogenated shortening, like Spectrum
3/4 c. organic cane sugar
2 T. vanilla-infused bourbon (learn more about making your own extracts!)
1 T. flax seed, ground
3 T. water
2 1/4 c. organic flour*
pinch of sea salt
1/4 tsp. baking powder, aluminum-free
- For the Filling
5 T. + 2 tsp. organic non-hydrogenated shortening or vegan butter
1/4 c. brown sugar
1 1/2 T. pure maple syrup
1 T. cinnamon
2 T. flour*
1/2 tsp. sea salt
1/2 tsp. vanilla-infused bourbon (learn more about making your own extracts!)
*You can use a gluten-free flour blend (with xanthan gum) in this recipe. The cookies’ texture will change slightly, but do what you have to do for your health!
Directions
- Although it may seem counter-intuitive, mix up the filling first: in a small bowl, combine the filling’s seven ingredients and cream them together. Boom. Done.
- In a small cup, combine the flax and water. Stir and allow it to sit for 5-10 minutes, until thickened.
- Cream the shortening, vanilla, and sugar together in a big mixing cup. Mix the flaxseed. Make sure to scrub the sides of the container if appropriate. Slowly incorporate the flour, salt, and baking powder into the batter. Be certain that all is included. If your dough isn’t coming together, a tablespoon of water may be added as desired.
- Roll out the cookie dough between two sheets of floured parchment paper — all those dark specks you see are flax seed! It should be around a quarter of an inch thick and in the form of a rectangle (sort of).
- Spread the cinnamon filling with an angled spatula, being careful not to come too close to the dough’s edges.
- Use the parchment paper as leverage and mould your roll as you closely — and carefully — roll up the cinnamon log. Refrigerate it for 15 to 20 minutes after it has been firmly wound. Allow time for it to bond and relax.
- Preheat the oven to 375 degrees. Prepare two cookie sheets ahead of time. As liners for your cookie sheets, one each of the bits of parchment that you used for rolling out.
- Bake and slice the log once it has chilled. Slice the log into 1/2-inch slices. Place them face down on the lined cookie sheet and softly push down with your fingers to flatten them slightly. Since these cookies will scatter a bit, make sure to arrange them properly.
- For 12 to 14 minutes, bake the cookies. It took me closer to 14 minutes to complete mine. Allow them to cool for 5 to 10 minutes on the tray before transferring to a cooling rack. If you have cookies to bake, keep the cookie tray in the fridge if you can — you want the dough to cool off!
- For the cinnamon glaze:
- If you want to ice the cookies, mix powdered sugar (about a cup) and a teaspoon of cinnamon with a little bit of water until the consistency resembles thick Elmer’s Glue. Slather the icing over the cookies, if desired. Allow the glaze to dry until it is hard to the touch. (If it doesn’t get hard, you didn’t add enough powdered sugar.) I let mine sit out overnight loosely covered, just to get the icing hardened.
I’m not gonna lie…they taste AH-MAZING with the glaze on them!
Enjoy these cookies — I know your family and friends will love them 🙂
Cheers!
-Aileen
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