Description
Cinnamon roll-style cookies with a buttery shortbread dough and sweet cinnamon filling. (Makes about 25 cookies)
Ingredients
Shortbread Dough
- 200 g flour - all-purpose (1 2/3 cups)
- 80 g powdered sugar (2/3 cup)
- 1 pinch of salt
- 1 egg - room temperature
- 1/2 tsp vanilla extract
- 100 g cold unsalted butter (7 tbsp)
Cinnamon sugar Filling
- 2 tbsp melted butter
- 50 g brown sugar (1/4 cup)
- 1–2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Place the flour, salt, and powdered sugar in a large bowl, then mix until well combined.
- Add the cold butter pieces and mix with your fingers until the mixture resembles coarse crumbs with no visible butter chunks.
- Add the egg and vanilla, then mix until the dough comes together into a ball.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Roll out the dough on a lightly floured surface into a rectangle about 3–4 mm thick.
- Prepare the filling by mixing the melted butter, brown sugar, ground cinnamon, and vanilla in a bowl.
- Spread the filling evenly over the dough, then roll it up tightly along the width to form a log.
- Place the dough log in the freezer for 20 minutes, then slice into rounds with a sharp knife.
- Preheat the oven to 175°C (347°F) and line a baking sheet with parchment paper.
- Arrange the cookie slices on the baking sheet and bake for about 10 minutes, or until golden.
- Let the cookies cool before enjoying.
Notes
Storage: Keep cinnamon roll cookies in an airtight container at room temperature for up to 1 week.
Freezing: You can freeze baked and cooled cookies for 2-3 months. Let them thaw at room temperature before serving.
Tips:
- For easier handling, place the dough in the freezer for a few minutes after rolling it out.
- Ensure the butter is very cold when preparing the dough for a perfectly crumbly texture.