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Tuesday, March 13, 2012

Cinnamon Roll cookies - Eggless


  • 1/2 cup powdered sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 tsp cinnamon
  • 1 T water


  • In a medium-sized mixing bowl, cream together the sugar, butter, salt and vanilla. Add the flour, stirring to make a cohesive dough. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate until you’re ready to use it.
  • Transfer the dough to a piece of parchment or waxed paper. Roll it into a 9x12 inch rectangle.
  • In a small bowl, whisk together the sugar and cinnamon. Sprinkle it evenly over the dough. Starting with the long end, roll the dough into a log, sealing the edge. Wrap it in plastic wrap and freeze until firm.
  • Preheat oven to 350 degrees. Remove the dough from the freezer and unwrap it. Using a sharp knife, gently cut it into 1/2-inch slices. Transfer them to a baking sheet.
  • Bake the cookies 12 to 15 minutes, until they’re a light golden brown. Remove them from the oven and transfer to a rack to cool.

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