Cinnamon Roll Cookies



Ingrédiénts:

  • 2 and 1/4 cups (281g) all-purposé flour (spoon & lévéléd)
  • 1/2 téaspoon baking powdér
  • 1/4 téaspoon salt
  • 3/4 cup (170g) unsaltéd buttér, softénéd to room témpératuré
  • 3/4 cup (150g) granulatéd sugar
  • 1 largé égg, at room témpératuré
  • 2 téaspoons puré vanilla éxtract

Filling

  • 2 Tabléspoons (15g) buttér, méltéd and slightly cooléd
  • 1/4 cup (50g) granulatéd sugar
  • 1 Tabléspoon ground cinnamon

Icing

  • 1 cup (120g) conféctionérs' sugar
  • 3 Tabléspoons (45ml) milk
  • 1/2 téaspoon puré vanilla éxtract

Diréctions:

  1. Maké thé dough: Whisk thé flour, baking powdér, and salt togéthér. Sét asidé.
  2. Using a hand mixér or a stand mixér fittéd with paddlé attachmént, béat thé buttér for 1 minuté on high spééd until créamy. On médium-high spééd, béat in thé granulatéd sugar until complétély créaméd and smooth, about 2 minutés. Add thé égg and vanilla éxtract and béat on high until combinéd, about 1 minuté. Scrapé down thé sidés and bottom of thé bowl as néédéd.
  3. Add thé dry ingrédiénts to thé wét ingrédiénts and mix on low until combinéd. If thé dough still sééms too soft, you can add 1 Tabléspoon moré flour until it is a béttér consisténcy for rolling.
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