Cinnamon roll-style cookies, tender, crispy and very aromatic
With a tender center, a delicate swirl of cinnamon cream, and a subtle glaze, these cookies combine everything we love about cinnamon rolls, but in cookie form. They're slightly crisp on the outside and melt in your mouth.
Ingredients · Servings 6
- 15g of butter at room temperature
- 15 g of light brown sugar (the panela)
- 1 tablespoon of ground cinnamon
- 100g of unsalted butter
- 100g of white sugar
- 1 egg
- 1 pinch of salt
- 1 teaspoon of vanilla extract
- ½ teaspoon of baking soda (or baking powder)
- 180 g of wheat flour
- 25g of cream cheese (Philadelphia type)
- 20 g of icing sugar
- 1 tablespoon of milk (whole, semi-skimmed or skimmed)
- ½ teaspoon of vanilla extract
Method · 1 h 26 min
- To make the cinnamon cream: Mix the softened butter with the brown sugar and cinnamon until a smooth paste forms.
- To make the cookie dough: Beat the butter with the sugar until you get a creamy texture.
- Once the mixture is fluffy, add the egg, salt, and vanilla extract. Mix until the mixture has a slightly lumpy texture.
- Incorporate the flour and baking powder (in one or more batches) and stir until you obtain a uniform dough.
- Add the cinnamon cream and mix lightly to create visible streaks or swirls in the dough.
- Using an ice cream scoop, form balls and place them on a baking sheet lined with parchment paper. You should get about 5 or 6, depending on the size. Refrigerate the tray for 1 hour.
- Preheat the oven to 180°C and bake the cookies for 11 minutes. Remove from the oven and let cool to room temperature.
- To make the frosting: Mix the cream cheese with the milk, icing sugar and vanilla extract until you achieve a smooth and homogeneous texture.
- Cover the cookies with the icing and serve.
