Ingredients
For the Cookies
- ½ Cup salted butter, softened
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 large egg
- 1 Teaspoon vanilla extract
- 2 Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
For the Filling and Icing
- 2 Tablespoons salted butter, melted
- ¼ Cup brown sugar
- 1 Tablespoon ground cinnamon
- 1 Cup powdered sugar
- 2 to 3 Tablespoons water
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, combine the softened butter, white granulated sugar, and light brown sugar. Use an electric mixer to cream these ingredients together for about 2 minutes until smooth and fluffy. Add the egg and vanilla extract, beating for another minute until fully incorporated. Gradually add the flour, baking powder, and baking soda, mixing on low speed until all dry flour is absorbed with no pockets remaining. Chill the dough in the refrigerator for 15 minutes.
- Roll Out the Dough: Once chilled, roll the cookie dough into a roughly 9 x 13-inch sheet. Place this sheet onto a baking sheet lined with parchment paper to prepare for filling.
- Add the Filling: In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon. Spread this cinnamon-sugar mixture evenly over the rolled-out cookie dough sheet. Chill the dough again for an additional 15 minutes to set.
- Shape the Cookies: Remove the dough from the refrigerator and gently roll it into a long tube shape. If the dough sticks excessively, chill it longer before rolling to make shaping easier. After rolling, chill the tube for another 15 minutes to firm up. Using a sharp knife, cut the dough into ½-inch thick rounds, yielding approximately 18 individual cookies.
- Bake and Glaze: Preheat the oven to 350°F (175°C). Bake the cookie rounds on the parchment-lined baking sheet for 11 minutes until lightly golden. While baking, whisk together the powdered sugar and 2 tablespoons of water to create a thin icing glaze, adding more water if necessary to achieve a consistency that coats the back of a spoon. As soon as the cookies come out of the oven, brush or spoon the glaze on top while they are still warm. Allow the glaze to set before serving.
Notes
- Chilling the dough multiple times helps maintain its shape and ensures cleaner slices when rolling and cutting.
- If the dough loses shape when rolling, chill longer to firm it up.
- The icing glaze consistency should be thin enough to spread easily but thick enough to cling to the cookies.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a dairy-free version, substitute butter with vegan margarine and ensure powdered sugar is vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
