I love a little trouble this time between seasons. Winter feels like a thing of the past, and spring is almost, but not quite here, which makes it perfectly OK to be wearing a spring jacket, or ugg boots, or both . It also lends itself to all kinds of kitchen adventures being full season. Soups and stews are always allowed, Spring pastels and berries are welcome, and cookies, baking cookies is very acceptable all year round am I right? I hope so, because even if it was 50 and sunny today, I liked to crank up my oven and pulling batch after batch of these beauties.
I've been tinkering with this recipe for what seems an eternity, and I am so proud to say that I finally thought me to it! I wanted the sweet sugar cookies with cinnamon swirl and cheese cream glaze. It seemed that no matter what I tried the cookies completely fell apart when I did the baking. It's like sugar swirl butter / cinnamon cookie does pull apart which was very frustrating. What I realized is, the key is smaller, thinner cookies. These babies were only about 2-3 inches wide and I cut a little thinner so they stay in touch. You do not know how I was to pull these out of the oven knowing that I finally had a victory.
I 'D describe these cookies as a mix between a Snickerdoodle and ROLL- cinnamon butter cookie, a sugar swirl cinnamon in every bite, and a cream cheese frosting that sends a little higher. If you like things to be as cute as they are delicious- they will be your new favorite. These would be perfect for a tea in the afternoon or the spread of dessert. I have a feeling these are going to be crowd pleasers!
- 3 unbleached cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 sticks butter, cold and cut into pieces
- 1 egg
- 1½ tsp pure vanilla extract
- 3 tablespoons buttermilk softened
- ½ brown sugar cup
- 2 teaspoons ground cinnamon
- [fromageàlacrème
- 2 tablespoons softened
- 1-2 cups powdered sugar
- 1-2 tablespoons milk or cream
- Combine flour, baking powder and salt. Put aside.
- Cream together butter and sugar. Add egg and vanilla and beat until mixed. Gradually add the flour mixture and mix until just combined. (Batter will be lumpy.)
- Transfer the dough on a well floured surface and knead a few times until it is smooth. Divide dough in half. Set half aside.
- Skip the other in a 10 x 14 rectangle (give or public offering, it does not have to be exact.)
- Spread half of the softened butter over dough - get all the way to the edges
- combine brown sugar and cinnamon and sprinkle half of it on the dough, using your hands to create a thin layer on the edges ..
- Slice the dough in half, creating two rectangles of 10x7, making it much easier to roll. Starting with the short side, roll the dough and place the first seam of the newspaper in the freezer.
- Repeat with other half of dough, and place in the freezer that connect well. Roll out the other half of the dough and repeat steps 4-7.
- Let the dough cool 4 newspapers in the freezer for about 15-20 minutes, or until firm. Preheat oven to 375F.
- Slice the dough into slices about one centimeter thick. Place the dough on a cookie sheet lined with parchment paper and bake for 9-11 minutes, or until the edge is just golden brown. Repeat with remaining dough
- Whisk together cream cheese, softened and 1 cup of powdered sugar. Add a tablespoon of milk / cream and mix. Add powdered sugar or milk as needed to create a thick glaze that drizzle spoon.
- Pour the frosting over the cookies cool.