Cinnamon Roll-Inspired Cookies: Bite-Sized Sweetness

Ingredients

Dry ingredients

Dry Ingredients

1 3/4 cups all-purpose flour, plus extra for rolling

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon floor cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon floor cloves

Wet ingredients

Ingredients:

For the wet components:

– 1 cup unsalted butter, softened

-1 cup granulated sugar

-1 giant egg

-1 teaspoon vanilla extract

Instructions

Make the dough

1. In a big bowl, whisk collectively the flour, baking powder, baking soda, and salt.

2. In a separate bowl, cream together the butter and sugar till light and fluffy.

three. Beat in the eggs separately, then stir in the vanilla extract.

four. Gradually add the dry components to the wet components, mixing till simply mixed.

5. Place the dough on a lightly floured floor and knead for a few minutes until smooth and elastic.

6. Wrap the dough in plastic wrap and refrigerate for at least half-hour.

Roll and cut the dough

1. Preheat oven to 375 degrees F (190 degrees C).

2. Roll out the dough on a frivolously floured surface to a 12×8-inch (30×20-cm) rectangle.

3. Spread the softened butter evenly over the dough, leaving a 1/2-inch (1-cm) border around the edges.

4. Sprinkle the Easy cinnamon roll and sugar combination evenly over the butter.

5. Starting from the lengthy side, roll up the dough tightly into a log.Pinch the edges to seal.

6. Slice the log into 1/2-inch (1-cm) thick slices.

7. Place the slices on a parchment paper-lined baking sheet.

8. Bake for 10-12 minutes, or until the sides are golden brown.

9. Drizzle with the cream cheese glaze.

Bake the cookies

Preheat your oven to 375 degrees F (190 levels C).

In a big bowl, cream collectively the butter and sugar till mild and fluffy.

Beat in the eggs separately, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet components, mixing till just mixed.

Roll the dough out on a frivolously floured floor to a thickness of 1/4 inch.

Cut out the cookies using a 2-inch round cutter.

Place the cookies on a baking sheet lined with parchment paper.

Bake the cookies for 10-12 minutes, or till the edges are simply starting to brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool fully.

Tips

For a chewier cookie,

1. Use bread flour. Bread flour contains more protein than all-purpose flour, which supplies cookies a chewier texture.
2. Use brown sugar. Brown sugar contains molasses, which makes cookies chewier.
3. Chill the dough. Chilling the dough earlier than baking helps the cookies to develop a chewier texture.
4. Bake the cookies at a lower temperature. Baking the cookies at a decrease temperature helps them to prepare dinner extra evenly, which finally ends up in a chewier texture.
5. Don’t overbake the cookies. Overbaking the cookies will make them dry and crumbly.

For a crispier cookie,

For a crispier cookie, cream the butter and sugar for an prolonged period of time till it is gentle and fluffy.

This will incorporate extra air into the dough, which is in a position to make the cookies crispier.

You can also chill the dough earlier than baking it.

This will help the dough to set and stop it from spreading an extreme quantity of, which will also make the cookies crispier.

Finally, bake the cookies at a higher temperature for a shorter amount of time.

This will help to create a crispy exterior whereas keeping the within of the cookies gentle and chewy.