Cinnamon Bun Cookies

These thin cookies look exactly like tiny frosted cinnamon buns!

Reprinted with permission from Cookies at Home with the Culinary Institute of America, by The Culinary Institute of America, copyright (c) 2011. Published by Wiley.
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Photo: Cinnamon Bun Cookies

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: MAKES ABOUT 4 DOZEN COOKIES
LEVEL: Easy

ingredients

COOKIE DOUGH:
  • 1 1/2 tsp grated orange zest
  • 1 tsp pure vanilla extract
  • 1 egg
  • 2 1/4 cups all-purpose fl our
CINNAMON SMEAR:
ICING:
  • 1/2 cup confectioners' sugar
  • 2 Tbsp light corn syrup
  • 1 tsp pure vanilla extract
  • 1 tsp water
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Directions

Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, orange zest, and vanilla on medium speed until light and fluffy, 4 to 5 minutes.

Add the egg, scraping down the bowl after it's fully incorporated.

Reduce the speed to low. Add the flour all at once and mix just until combined, about 1 minute.

On a lightly floured surface, roll out the dough to a square about 12 12 inches.

Make the cinnamon smear: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.

Spread the smear on the dough and roll up into a tight log. Wrap the log in plastic wrap and freeze until firm, 15 to 20 minutes.

While the dough is firming up, preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Using a sharp knife, cut the log into 1/4-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2 inches apart.

Bake until golden around the edges, 12 to 14 minutes. Rotate and switch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.

Make the icing: Combine all the ingredients in a small bowl. Lightly brush a thin layer on the surface of each cooled cookie. Let set before serving.

Store in an airtight container.

Reprinted with permission from Cookies at Home with the Culinary Institute of America, by The Culinary Institute of America, copyright (c) 2011. Published by Wiley.

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  • on November 22, 2012

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    This recipe should be considered for more of a novice baker. The first time I made this, it was a bit messy and nerve-wracking. The cookies still came out, just not nearly as pretty and perfect as the picture. Make sure there is plenty of flour on hand to prevent the stickiness. I agree with WhiteSnake by reiterating that cooling the dough before rolling it out is a good idea. I love the orange zest in it, intriguing and yummy!

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  • on November 12, 2012

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    I found this recipe to be not very good for the following reasons. The dough is very sticky and can't be rolled out as written in the recipe. The recipe should include wrapping the dough and chilling it before rolling out and then thoroughly chilled before cutting and cooking. I found the cookies to be not very sweet and I wasn't thrilled with the taste.

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  • on September 22, 2012

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    Absolutely amazing! I had some difficulty with the dough since I don't have the paddle attachment for the mixer, so I had to mix it by hand, but otherwise, it was simple to make. And it's delicious!

    people found this review Helpful.
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