It’s Week 2 of the 12 Weeks of Christmas Cookies !
Do these cookies look familiar?
I knew I couldn’t fool you.
Remember last week when I made those soft, pillowy cookies that accidentally turned out to be awesome? Well this week I used the same cookie recipe but changed up the flavours for a tasty variation.
That’s the nice thing about the pillow cookie- it’s certainly versatile.
The flavour of the cookie and it’s cake-y consistency made me think of a cinnamon bun, so I decided to roll with that flavour profile.
I mixed cinnamon sugar with melted butter and brushed it on top of the original pillow cookie, let it cool, and voila, the Cinnamon Bun Cookie variation was born.
Next time I make this, I will increase the amount of cinnamon in the cookie dough for even more cinnamon bun-y taste.
Truthfully, I prefer the coconut variation to this one. But every single one of these cookies was eaten, and I wasn’t complaining.
Cinnamon Bun Cookies
(makes 18 large cookies)
½ lb salted butter
1½ c dark brown sugar
½ tsp vanilla
½ tsp ground cinnamon (I would use a full tsp next time)
pinch ground cardamom
½ tsp baking soda
½ tsp baking powder
2 ½ c AP flour
1 Tbsp sugar
1 tsp ground cinnamon
2 Tbsp butter, melted
Melt the butter for the cookies and allow to cool.
Cream the butter and sugar together with a whisk. Whisk in the eggs (one at a time), vanilla, and spices. Add the baking soda, baking powder and flour.
(Note: For the most accurate measurement of the flour, lightly spoon it from the container into the measuring cup and level off the flour even with the top edge of the measuring cup using the back of a knife. Don’t use the measuring cup to scoop the flour out of the container.)
Mix until just incorporated – the dough will be wet and sticky.
Scoop cookie dough and using wet hands form into a ball about the size of a golf ball. Place onto a parchment lined baking sheet (don’t press down on the balls, you want the cookies to have that pillowy dome shape).
Bake at 350*F for 10 minutes or until light golden brown. The cookies should still be very soft and look underbaked. Let them cool on a rack before topping.
While the cookies are cooling mix the sugar in a small bowl with the cinnamon and stir until combined. Add the melted butter and stir creating a sludge-like consistency. Brush the cookies with the thick cinnamon mixture.
Allow the cookies to cool before eating.
- This recipe is being linked up at Meal Planning Magic the lovely host blog of the 12 Weeks of Christmas Cookies.
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