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    Cinnamon Roll Cookies


    • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 3/4 cup (170g) unsalted butter, softened to room temperature
    • 3/4 cup (150g) granulated sugar
    • 1 large egg, at room temperature
    • 2 teaspoons pure vanilla extract


    • 2 Tablespoons (15g) butter, melted and slightly cooled
    • 1/4 cup (50g) granulated sugar
    • 1 Tablespoon ground cinnamon


    • 1 cup (120g) confectioners’ sugar
    • 3 Tablespoons (45ml) milk
    • 1/2 teaspoon pure vanilla extract

    Cinnamon Roll Cookies


    1. Make the dough: Whisk the flour, baking powder, and salt together. Set aside.
    2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter for 1 minute on high speed until creamy. On medium-high speed, beat in the granulated sugar until completely creamed and smooth, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

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