Cinnamon Roll Cookies

I love good cinnamon rolls. So it only stands to reason that I’d equally adore a cookie made in the image and likeness of my favorite sticky bun.  However, I had no clue how much these adorable little cookies would strike my fancy.  Like a flat cinnamon roll, without the guilt of eating a pastry the size of your head. Unless (I suppose) you eat the whole batch because they are so amazing. Which, I’ll admit, I’m in danger of doing.

If you don’t know, there is a difference between real maple syrup and the sweet stuff you pour on your pancakes. Unless you are one of those people who thinks pouring syrup from a container shaped like a woman is awkward, and you actually use the real stuff for breakfast foods too.  To be clear – use the syrup on the left, not the lady on the right.

To keep rolled cookie dough in a circle while it chills, cut a paper towel roll lengthwise and slide the dough inside. I actually keep a one of these cut rolls in my baking drawer with my rolling-pin. Then you can put it in the fridge or freezer without worrying about the telltale flattening of the bottom. As you are slicing the cookies, rotate the dough every few slices so you don’t put all the pressure on one part of the dough and flatten it out then.

A good barometer of how delicious something is going to be is how difficult it is not to eat the raw dough. As I was getting my dough into a square, the uneven bits kept finding their way into my mouth. Once I had a little taste, I couldn’t make myself stop. I convinced myself I was ok because there’s only an egg white in the dough, but I’m sure that’s just as bad as the full egg as far as eating it raw goes.

And, when I sliced off the ends after rolling it, those pieces somehow got eaten as well. Actually, eating the ends made me want to cut the roll in half, put a stick in the bottom and eat it like an elongated lollipop. That maple cinnamon sugar filling put the already delicious dough way over the top.

It’s embarrassing how much I looked forward to these coming out of the oven. Having them on the cookie sheet waiting for the oven was kind of like torture.

As soon as I could manage not burning my fingers, I plucked one off the cookie sheet. I didn’t even wait for the drizzle of icing. I had another as soon as they were frosted. They are fantastic. Uber delicious amazing.

Honestly, these are probably my new favorite cookie. And I’ve eaten a LOT of different cookies. In a word…these are BOMB.

Looks just like a cinnamon roll. Ah-mazing.

Cinnamon Roll Cookies
(from A Little Bit Crunchy A Little Bit Rock and Roll)

1 1/4 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
4 T. unsalted, soft butter
1/3 c. granulated sugar
1/3 c. brown sugar
1 egg white
1 tsp. vanilla

The Filling:

2 T. maple syrup
2 T. packed brown sugar
1/2 tsp. cinnamon

The Glaze:

1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla

Directions:

1. Combine the dry ingredients and “sift” together with a whisk.  Set aside.
2. Cream the butter and sugars together.  Add the egg white and vanilla.
3. Add the dry ingredients just until combined.
4. Roll between two pieces of parchment paper or wax paper to form a 12 inch square.  Chill for about 30 minutes.
5. Carefully peel the bottom paper off the dough.  Flip the dough and do the same with the other paper. Top the chilled dough with the maple syrup and then sprinkle with the cinnamon and brown sugar.
6. Carefully roll the cookie dough up in a spiral and wrap in plastic wrap. Freeze until firm.
7. Preheat your oven to 350 degrees F.
8. Slice into 1/4 inch slices and bake on a parchment lined sheet pan for 8-10 minutes.  Place the sheet pan on a cooling rack and allow the cookies to cool on the sheet pan for about 10 minutes.  Remove them from the sheet pan and continue cooling them on a cooling rack.
9. Drizzle with the powdered sugar glaze.