I know I’m doing this pretty late, but it’s been a crazy week, and it was a crazy weekend.
I’ve wanted to make this recipe for a while, but I guess I had been putting it off because it didn’t seem like it fit the theme of the season. I decided to do it anyways, and it was a pain in the butt to make. At least the end result was good. I’m always afraid that one of these recipes is going to take a lot of time and turn out to taste horribly.
The first step is pretty simple; you just need to melt half of a stick of butter and mix it with the brown sugar and cinnamon. The recipe calls for dark brown sugar, but you can get away with using either one.
In your stand mixer, throw in 3/4 of a cup (one and a half sticks) of butter with 3/4 of a cup of white sugar.
Once those are mixed, you throw in the egg, vanilla, heavy cream, baking powder, and salt.
Once it’s mixed, it should look like this:
Next, you’ll slowly pour in flour while it is mixing. I use a sheet of parchment paper to slowly pour the flour in.
Once the flour is poured in, you will have your dough ready in a bit.
So this is where the difficulty comes in. This is where you need to roll the dough, and I had a lot of issues doing so.
Honestly, I would recommend probably refrigerating the dough for about half an hour before rolling it because this was infuriating to roll. It was so sticky and it kept getting stuck on my roller, hence the massive amount of flour on the dough.
Once you’ve decided you’ve had enough of rolling, you slowly apply the cinnamon sugar mix and spread it all throughout.
Then you cut it into 10 slices.
Then you roll the dough like Fruit by the Foot, and then roll it into a ball. Then you place it on a floured cookie sheet and freeze them for 20 minutes.
I baked the cookies for 18 minutes on aluminum cookie sheets with a sheet of parchment paper on them, and they came out perfect…and huge.
After the cookies have cooled off, you get to make the icing and top the cookies off.
In the end, you get these amazing cookies!
In the end, the cookies were very tasty and got positive feedback.
If I were to change anything in this recipe, I would highly suggest refrigerating the dough for a while like you would with any sugar cookie dough. It will make it a lot easier to flatten the dough, which was the hardest part of this recipe.
- 1/4 cup (half of a stick) butter, melted
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup (one and a half sticks) butter, room temperature
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 3 tablespoons heavy cream
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 1/4 cups all purpose flour
- 1 cup powdered sugar
- 2 tablespoons butter, melted
- 1–2 tablespoons milk
- For the filling, in a medium bowl combine the butter, brown sugar, and cinnamon. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the butter and the granulated sugar, mixing on medium speed for 2 minutes. Add the egg, vanilla, cream, baking powder, and salt. Mix for 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low and add in the flour, mixing until just combined.
- On a lightly floured piece of wax or parchment paper, press the dough out into a 15×10 rectangle. This doesn’t have to be exact or neat.
- Spread the filling mixture on top of the dough, leaving about an inch at the edges. Roll the dough up tightly from the long edge.
- Cut the dough into 10 equal slices. Roll each slice into a ball and place on a lightly floured plate or baking sheet. Place into the freezer for 20 minutes.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- Place 5 of the dough balls onto the prepared pan, leaving space for them to spread. Place the remaining dough in the refrigerator while the first batch bakes.
- Bake for 15-17 minutes, until the edges are lightly golden.
- Allow the cookies to cool on the pan for 5 minutes, and then transfer to a wire rack to continue cooling.
- For the icing, in a medium bowl combine the powdered sugar, butter and 1 tablespoon milk. Whisk until no lumps remain. Add more milk if a thinner icing is desired.
- Dip the tops of the cooled cookies into the icing, or drizzle on top. Allow the icing to set.