• On Oct, 05, 2024
•  ladyrecipes
•  Recipes

Cinnamon Roll-Inspired Cookies: Bite-Sized Sweetness

Ingredients

Dry ingredients

Dry Ingredients

1 3/4 cups all-purpose flour, plus more for rolling

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon Roll recipe

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Wet ingredients

Ingredients:

For the wet elements:

– 1 cup unsalted butter, softened

-1 cup granulated sugar

-1 large egg

-1 teaspoon vanilla extract

Instructions

Make the dough

1. In a big bowl, whisk together the flour, baking powder, baking soda, and salt.

2. In a separate bowl, cream collectively the butter and sugar until gentle and fluffy.

3. Beat in the eggs one at a time, then stir within the vanilla extract.

four. Gradually add the dry elements to the wet components, mixing till simply combined.

5. Place the dough on a lightly floured floor and knead for a few minutes till easy and elastic.

6. Wrap the dough in plastic wrap and refrigerate for a minimum of 30 minutes.

Roll and reduce the dough

1. Preheat oven to 375 levels F (190 levels C).

2. Roll out the dough on a lightly floured surface to a 12×8-inch (30×20-cm) rectangle.

3. Spread the softened butter evenly over the dough, leaving a 1/2-inch (1-cm) border around the edges.

4. Sprinkle the cinnamon and sugar mixture evenly over the butter.

5. Starting from the long aspect, roll up the dough tightly right into a log.Pinch the sides to seal.

6. Slice the log into 1/2-inch (1-cm) thick slices.

7. Place the slices on a parchment paper-lined baking sheet.

8. Bake for 10-12 minutes, or until the perimeters are golden brown.

9. Drizzle with the cream cheese glaze.

Bake the cookies

Preheat your oven to 375 levels F (190 degrees C).

In a large bowl, cream collectively the butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk collectively the flour, baking powder, and salt.

Gradually add the dry elements to the moist elements, mixing till simply mixed.

Roll the dough out on a flippantly floured surface to a thickness of 1/4 inch.

Cut out the cookies using a 2-inch spherical cutter.

Place the cookies on a baking sheet lined with parchment paper.

Bake the cookies for 10-12 minutes, or till the perimeters are just beginning to brown.

Let the cookies cool on the baking sheet for a couple of minutes earlier than transferring them to a wire rack to chill completely.

Tips

For a chewier cookie,

1. Use bread flour. Bread flour contains extra protein than all-purpose flour, which provides cookies a chewier texture.
2. Use brown sugar. Brown sugar contains molasses, which makes cookies chewier.
3. Chill the dough. Chilling the dough earlier than baking helps the cookies to develop a chewier texture.
4. Bake the cookies at a decrease temperature. Baking the cookies at a decrease temperature helps them to cook dinner more evenly, which ends up in a chewier texture.
5. Don’t overbake the cookies. Overbaking the cookies will make them dry and crumbly.

For a crispier cookie,

For a crispier cookie, cream the butter and sugar for an extended period of time till it’s mild and fluffy.

This will incorporate more air into the dough, which will make the cookies crispier.

You also can chill the dough before baking it.

This will assist the dough to set and stop it from spreading an excessive quantity of, which may even make the cookies crispier.

Finally, bake the cookies at a higher temperature for a shorter amount of time.

This will help to create a crispy exterior whereas maintaining the within of the cookies soft and chewy.