So last week on our Facebook page I posted a poll, which would you rather: Cinnamon bun sugar cookies or cinnamon sugar cookie dough ice cream? And the responses and messages I got made one thing clear – you were split down the middle! Solution? You get both!
So today we start with these cookies! I ended up bringing them to a potluck birthday party, (the same one I mentioned yesterday) and they also got rave reviews at the party. The more I have thought about this, the more I am loving the idea of a casual birthday potluck for my birthday. Now, it’s too late for this year since my birthday is… tomorrow! But, I think next year this is absolutely going to be my plan.
But enough about my birthday (can you tell I love my special day??!) you want to know about cookies!
You know what the best thing about these cookies is? Aside from there general awesomeness, you can actually eat the cookie dough!! It is toooo good. (It’s actually how I came up with the idea for the ice cream!) Icing these cookies to look like cinnamon buns took a little finessing, but in the end I think I did a decent job, right? Right? I’m going with yes.
Although to be honest, I kinda liked how they looked without the icing better – so I’ll leave adding it up to you. That said, they wouldn’t be Cinnamon Bun Sugar cookies if they didn’t have gobs of sticky sweet icing on top!
I tried making cinnamon buns once a long time ago, and it didn’t go very well. (Ironically, for an exes parents who owned a bakery. What was I thinking?!) So at least with these yummy cookies I at least finally got my cinnamon bun success! Although I’ve noticed Minimalist Baker has a bunch of healthy cinnamon bun recipes and I may (as in definitely will) end up making a batch or two for morning breakfasts in Vermont!
Now I apologize for how crappy this picture is. I took it late at night in my kitchen, and just couldn’t wait until the next day to bake these cookies! (No really, I needed them to be ready for the party!) But I wanted to show you guys how I rolled this. I used the parchment paper, which is nice and sturdy, as a rolling mat to create a log. Then I put it in the freezer until it was firm (not frozen – this will vary by your freezer) and trimmed the uneven edges before I started slicing cookies. I used my very sharpest knife to ensure a quick and smooth cut. And voila! Cinnamon Bun Sugar Cookies.
I hope you are all enjoying this cold spell we’ve been having (I wish I was in Vermont enjoying all the snow they’ve had!!) and that its putting you in a holiday mood! Please spread a little holiday cheer our way by Liking us on Facebook and Following us on Twitter!
- 3/4 cups+ 6 tablespoons Powdered Sugar plus additional for sprinkling
- Pinch of Salt
- 1/2 cup soft Coconut Oil
- 2 tablespoons + 1 tablespoon Almond Milk
- 1/2 teaspoon Vanilla extract
- 1 1/4 cups Whole Wheat Flour
- 1 tablespoon Cornstarch
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1 tablespoon Cinnamon
- In a large bowl, mix 3/4 cups powdered sugar, salt, coconut oil, 2 tablespoons Almond Milk, and vanilla. Stir in flour, cornstarch, baking soda and cream of tartar until blended. If dough is too crumbly, add a little more milk until it comes together. Separate dough into 2 equal size balls, leaving one in the bowl. Add cinnamon to bowl and mix until thoroughly blended. Chill all dough for an hour.
- Preheat oven to 375°
- Remove dough from fridge and let warm up until just pliable enough to roll. Roll out on parchment paper(sprinkled with powdered sugar if sticking ) until 1/4 inch thick and square shaped. The two mounds of dough should be rolled out to as close to the same size square as possible.
- Let chill for 10 minutes and stack the cinnamon dough square on top of the sugar dough square. When soft enough to roll, use the parchment paper to roll into a log shape.
- Place in the freezer for 10 minutes until firm (not frozen) and using a very sharp knife, trim the uneven edges and the slice the cookies approximately 1/4 inch thick.
- Cook for 7-8 minutes, remove and then place on a baking rack to cool.
- While cooling mix 1 tablespoon Almond Milk with 6 tablespoons Powdered Sugar. Using a spoon drizzle icing onto cookies. Wait until icing has hardened before storing cookies in the fridge.
- Sprinkle with additional cinnamon if desired.