Cinnamon Roll Cookies

Who doesn't love cinnamon rolls?  Personally, I would take a cinnamon sugar flavored dessert over something chocolate any day.  I told you about my obsession with putting cinnamon on vanilla ice cream in an earlier post, so this should come as no surprise.  These cookies are somewhat time consuming, but trust me, they are well worth it.  If you would like to take a short cut, just roll them into balls instead of creating the spiral shape.  They are delicious and are a winner with both kids and adults!  

Cinnamon Roll Cookies

2 cups of flour, plus 2 tablespoons flour

1 teaspoon cinnamon, plus 1 tablespoon for divided use

½ teaspoon baking soda

½ teaspoon salt

½ cup butter, softened, plus 3 tablespoon for divided use

¼ cup granulated sugar

¼ cup light brown sugar, plus ½ cup for divided use

1 egg yolk

¼ cup smooth applesauce

1 tablespoon of light corn syrup

1 teaspoon vanilla

For the glaze

1/2 cup powdered sugar

2-3 tablespoon of milk

1.     Preheat oven to 350 degrees.  Whisk together flour, 1 tsp cinnamon, baking soda and salt.  Set aside.

2.     Place ½ cup butter, granulated sugar and ¼ cup of brown sugar in a stand mixer bowl fitted with a paddle attachment and beat until light in color.  Add in egg yolk, applesauce, light corn syrup, and vanilla.  Beat to combine.

3.     Using a sturdy spatula or wooden spoon, fold in flour mixture until just combined.  Dough may have some flour streaking.  Divide dough in half and wrap in waxed paper and refrigerate for 30 minutes.  Place remaining 1 tablespoon of cinnamon and ½ cup of brown sugar in a bowl and whisk to combine.

4.     Remove one wrapped dough.  Dough will be sticky so place it between two large pieces of wax paper and roll out dough to 1/4 inch thickness.  Using a pastry brush spread 1 1/2 tablespoon of softened butter on dough.  Sprinkle half of the cinnamon and sugar mixture on top and gently press it into dough.  Roll up dough, beginning with long side.  Place roll seam side down on plastic wrap and cover tightly.  Repeat with remaining dough.  Place both rolled doughs back in refrigerator for 30-45 minutes.

5.     Remove chilled roll and cut into ½ inch slices. (*Alternately pinch off 1 ½ tablespoons size dough and roll into a ball for a cookie shape.)  

6.     Bake for about 10 minutes or until lightly browned.  Let cool for 2 minutes on baking sheet.  Remove to wire racks to cool completely.

To make glaze:

Sift powdered sugar and add in 1 tablespoon of milk at a time until drizzling consistency is achieved.

Assembly:

Drizzle tops of cookies with glaze and let stand at room temperature until glaze dries completely.  Store cookies in an airtight container.

Source:  Bakers Royale Cinnamon Roll Cookies

Citrus-Glazed Oatmeal Cranberry Cookies

This is probably my most requested cookie, and a family favorite.  If you are looking to take an oatmeal raisin cookie to the next level, this is how you do it!  It all started with a Cooking Light recipe and some substitutions due to a lack ingredients.  Many are wary of this cookie at first because of the name.  Citrus . . . oatmeal . . . and . . . cranberry all in one cookie sounds far to healthy to be enjoyable.  When I first bring these cookies to an event or a party, they are often overlooked because they are not your easily recognizable chocolate chip or peanut butter cookie.  They sit on their tray just waiting for someone to be brave enough to test this unfamiliar creation.  Once I get one person to step outside their comfort zone and try it, word spreads, and soon those chocolate chip and peanut butter cookies aren't looking so hot next to these beauties.  This cookie also inspired my Lemon Cranberry Cupcakes with Orange Buttercream.  The flavor combination is both unbeatable and unforgettable, and you won't be disappointed!

Citrus-Glazed Oatmeal Cranberry Cookies

2 cups whole wheat flour

2 cups quick-cooking oats

1 teaspoon baking powder

1 1/4 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup brown sugar

3/4 cup granulated sugar

3/4 cup butter, softened

1 1/2 teaspoons vanilla extract

2 eggs

1 cup sweetened dried cranberries (such as Craisins)

Glaze:

1 1/2 cups powdered sugar

3 tablespoons fresh lemon juice

2 teaspoons grated orange rind

1.     Preheat oven to 350°.

2.     Combine flour, quick-cooking oats, baking powder, cinnamon,baking soda, salt, and ground nutmeg in a medium bowl.

3.     Combine brown sugar, granulated sugar, and butter in a large bowl;beat with a mixer at medium speed until well blended.  Add vanilla and eggs;beat well.

4.     Gradually add flour mixture and cranberries; beat at low speeduntil combined.  Shape dough into 1-inch balls.

5.     Place the balls 2 inches apart on baking sheets coated withcooking spray.

6.     Bake at 350° for 15 minutes or until almost firm.  Let stand on thebaking sheets 2 minutes. Remove cookies from baking sheets; cool completely ona wire rack.

7.     To prepare glaze, combine powdered sugar and remaining ingredientsin a bowl, stirring with a whisk.  Spoon mixture into a small zip-top plasticbag.  Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

Cinnamon Sugar Sprinkle Cookies

Now you might think I'm crazy when you hear where I got the inspiration for this recipe, but trust me on this one.  Some of my favorite things to put on vanilla ice cream are cinnamon and sprinkles!  I don't know what gave me the idea for this combination, or exactly when I started doing this, but I find it to be delicious.  So as I was eating my vanilla ice cream, complete with sprinkles and cinnamon the other day, I had the idea to turn that flavor combination into a cookie.  The base of this recipe is a simple sugar cookie with these two added ingredients.  The cookie turned out just as I imagined it would.  At first it tastes similar to a sugar cookie, but the cinnamon flavor comes through at the end and the slight crunch of the sprinkles adds to the texture.  I have to say, I think these cookies would taste great with some vanilla ice cream!


Cinnamon Sugar Sprinkle Cookies
1/2 cup butter, softened
1/2 cup shortening
1 cup granulated sugar
1 egg
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/4 cup confetti sprinkles (I use Betty Crocker Parlor Perfect)
additional granulated sugar


1.  Preheat oven to 350 degrees.
2.  In medium bowl, combine flour, baking soda, baking powder, and cinnamon; set aside.
3.  In large bowl, cream butter, shortening, and sugar.

4.  Add egg and vanilla and mix until combined.

5.  Gradually add flour mixture to creamed mixture until combined.  Stir in sprinkles.

6.  Refrigerate dough for 30 minutes.
7.  Shape dough into 1-inch balls (or 1/2-inch balls for mini cookies) and roll in sugar before placing on greased baking sheet.
8.  Flatten dough balls slightly with a glass.

9.  Bake for 8-10 (6-8 mins for mini cookies) minutes.  Do not wait for the edges to brown!  Let stand on cookie sheets for 2 minutes before moving to wire racks to cool completely.

Disappearing Chocolate Chip Cookies

I wasn't planning on baking tonight, but after getting a new camera, I just couldn't help making  something to photograph.  All my photos prior to this were taken on my iPhone, so a real camera is definitely a step up!  Every time I make these cookies, I am told they are the best chocolate chip cookies ever, and they are so simple to make!  They are fluffy, moist, and not overly sweet.  You are more than welcome to use milk chocolate or semi-sweet chocolate chips, but personally I think dark chocolate chips taste the best.  Now they are not really magical cookies as the name might imply, but they will definitely fly off of a plate and seemingly disappear before your eyes.  I'm not sure where the recipe for these amazing little morsels came from, but it looks very old.  It was cut and pasted from its source onto a bright pink notecard, which makes it easy to recognize.  Even though I had all of the ingredients for much more creative creations, by suggestion of my fiancé, I decided to keep it simple and make a delicious classic.  I hope you enjoy the cookies and the photos!      


Disappearing Chocolate Chip Cookies
Makes about 4 dozen cookies

2 1/4 cups + 2 T all-purpose flour

1 tsp baking soda

1 cup butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 package (4-serving size) JELL-O Vanilla Instant Pudding

1 tsp vanilla extract

2 eggs

1/2 - 1 cup dark chocolate chips to taste

1.  Preheat oven to 375 degrees.  
2.  Whisk together all-purpose flour and baking soda.  Set aside.
3.  Combine butter, sugars, pudding mix, and vanilla extract; beat until smooth and creamy.

4.  Beat in eggs.

5.  Gradually add flour mixture.  Mix until combined.
6.  Stir in chips.

7.  Drop by rounded tablespoon onto ungreased cookie sheets, about 2 inches apart.
8.  Bake for about 8-10 minutes or just until edges become slightly browned.  Let stand on cookie sheets for 2 minutes before moving to wire rack to cool completely.

Dark Chocolate Açai Oatmeal Cookies

A few months ago I made a delicious discovery while wandering the aisles of our local Costco - dark chocolate covered açai berries!  I had heard a lot about these berries because of there antioxidant properties, but I had no idea what on earth one might taste like.  So I decided to do something completely out of character, and accept the free sample offered to me.  You might wonder why this is such a big deal.  Those who know of my germaphobic tendencies will understand how something as simple as a free sample is enough to make me cringe.  The thought of my food sitting there, out in the open, unprotected, as customer after customer examine it, and breathe on it . . . a scary thought!  Well I am happy to say I survived the experience, and may even sample again . . . gasp!  I had been eating these berries for a couple of months by the handful when I was craving something sweet.  Then one day it dawned on me, something this delicious belongs in a cookie!  After some brainstorming, I decided the oatmeal cookie was the proper choice.  This recipe is 100% my own, so I hope you enjoy!        

Dark Chocolate Açai Oatmeal Cookies
2 sticks (1/2 lb) butter, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp salt
3 cups quick cooking oats
1 cup dark chocolate covered açai berries (such as Brookside), coarsely chopped


1.  Preheat oven to 350 degrees.
2.  Line baking sheets with parchment paper.
3.  Beat butter and sugars until creamy.
4.  Add eggs and vanilla; beat well.
5.  Add combined flour, baking soda, ground cinnamon, and salt; mix until combined.
6.  Add oats and mix just until combined.
7.  Fold in chopped berries.
8.  Drop dough by rounded tablespoonfuls onto parchment lined cookie sheets.
9.  Bake 10-12 minutes or until light golden brown.
10.  Let stand 1 minute on cookie sheets before moving to wire rack.