CINNAMON BUN COOKIES
Oh boy, oh boy, OH BOY! These are some tasty treats!
In the past several weeks, I've been experimenting with this recipe. The original recipe for "Iced Anise Cookies" can be found HERE. I also made a lemon version. Today I made a cinnamon and vanilla version. I was hoping the cookies would be like soft Snickerdoodles with icing. I was also hoping they'd cure my craving for cinnamon rolls. They turned out really yummy!
Adapted from Iced Anise Cookies by Anna Ginsburg
Cinnamon sugar topping (1/4 cup granulated sugar and 1 teaspoon ground cinnamon)
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 3/4 cups flour (12.5 oz)
2 1/2 teaspoons baking powder
1/2 scant teaspoon salt
1 1/2 cups powdered sugar
1 1/2 tablespoons melted butter
1 1/2 tablespoons milk plus extra if needed
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Line baking sheets with parchment paper or non-stick foil.
To make the cinnamon sugar topping: In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon cinnamon; set aside.
In a mixing bowl, beat the sugar, melted butter, eggs, milk and vanilla together using low speed of a hand-held mixer.
Thoroughly stir together the flour, baking powder and salt; add to the batter and stir just until blended.
Portion cookies using rounded teaspoons (I use a little cookie scoop), shaping a little to form nice rounds; roll dough balls in cinnamon sugar. Place cookies on prepared baking sheets, 2 inches apart onto cookie sheets and bake on center rack for 10 to 14 minutes or until bottoms of cookies are light golden. Cool on wire racks.
Make icing. Mix the sugar and melted butter together until the sugar is moist. Add the milk and beat well until smooth. Beat in the vanilla. It should be thick but pourable. Place a piece of paper towel under your cooling rack so that the glaze can drip through, then spoon it gently over the cookies.
Sprinkle with candy sprinkles.