Soft cinnamon roll sugar cookies

レシピ

材料・調味料

granulated sugar: 3/4 cup

butter shortening: 2 tbsp

butter,room temp: 2 tbsp

egg,room temp: 1

buttermilk,room temp: 1/4 cup

vanilla extract: 1/4 tsp

all purpose flour: 1 3/4 cup

baking powder: 1/2 tsp

baking soda: 1/2 tsp

salt: 1/8 tsp

brown sugar: 1/2 cup

cinnamon: 1/2 tbsp

unsalted butter,melt: 2 tbsp

cream cheese: 2 oz.

butter,room temp: 2 tbsp

powdered sugar: 1/2 cup

milk: 2-3 tsp

vanilla extract: splash

作り方

1: Preheat oven to 350 F

2: To make the cookies, cream together sugar, butter, and shortening.

3: Mix in egg, buttermilk and vanilla extract.

4: In a separate bowl, sift together flour, baking powder, baking soda, and salt.

5: Add dry ingredients into wet ingredients and stir until a soft dough forms.

6: Place dough in a plastic bag and flatten.

7: Refrigerate for 1-hour or longer. (This step is a MUST. Overnight is best.)

8: Meanwhile, make the cinnamon mixture by combining brown sugar and cinnamon. Set aside.

9: When the dough is chilled be ready to work quickly. (The dough gets sticky as it warms up. It must remain super cold while handling)

10: Mix together 1 tablespoon of flour + 1 tablespoon of powder sugar and generously flour a nonstick work surface (like a silicone baking mat or parchment paper) with some of the mixture. Be sure to also coat your hands and rolling pin.

11: Roll cold dough out into a 12X 9 rectangle about 1/4-inch thick. (Be sure to keep your hands and the rolling pin coated well in the flour-sugar mixture.)

12: Brush the surface of dough with melted butter.

13: Immediately sprinkle on brown sugar mixture in an even layer. Press it down into the dough just a bit.

14: Starting with the longest side, gently, but quickly roll dough into a tight log. (keep your hands floured and add more flour mixture to the nonstick surface if needed)

15: Roll log in plastic wrap and place on a pan/tray.

16: Freeze for 30 minutes or until the roll is firm enough to cut without squishing when you cut it.

17: Carefully slice the cookies about 1-inch thick using a serrated knife. ( I cut off the ends first since they are never pretty)

18: Place cookies on parchment paper 2-inches apart.

19: VERY IMPORTANT: Press the cookie rolls gently so that they are tighter. Seal the ends of the cookies by pressing them into the dough. (This will keep the cookies from unraveling while baking. Make sure the cookie roll is wrapped nice and tight.)

20: Bake for 10-12 minutes.Check on the cookies at the 6-minute mark to make sure they are not unraveling. If they are, pull them out and press the seam with the back of a spoon

21: Meanwhile, prepare the glaze by combining cream cheese, butter, powdered sugar, milk, and vanilla.

22: When cookies are ready (they will be slightly underdone), let them sit on the baking sheet for 2 minutes before transferring to a cooling rack.

23: Carefully brush hot cookies with glaze, allowing the glaze to melt down into the folds of the cookie.

24: Let glaze set and then store cookies in an airtight container between rows of parchment paper.

ポイント

These cookies are really easy once you get the hang of how tight they need to be before going into the oven.This glaze does not harden completely. If you are looking for a glaze that hardens,eliminate the butter

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