Cinnamon Bun Sugar Cookies are the perfect dessert to serve at parties, holidays, or even just for an easy sugar cookie recipe. With variations that include classic cinnamon bun sugar cookies and chocolate dipped cinnamon buns – there is something to satisfy everyone’s taste buds. In this blog post we will share a delicious recipe for you to make these yummy treats!
These cookies taste delicious and are perfect for any occasion. You can make them as small or large as you would like, so they work well with whatever your needs might be!
Here is a basic recipe to get started:
-Beat together butter, sugar and vanilla extract until creamy. Add in the egg yolk and whisk until smooth before adding in flour and salt – mix just enough to combine ingredients without overworking the dough. Knead the dough by hand for about two minutes then roll out on parchment paper dusted with cinnamon sugar topping (or granulated white sugar). Cut into shapes using cookie cutters of choice while making sure not to twist cutter when cutting. Bake at 350 degrees Fahrenheit for around 15 minutes or until lightly browned on top.
-Cinnamon Bun Sugar Cookies are best served warm or room temperature. You can store them in an airtight container for up to three days, but they will taste the most fresh when eaten within 24 hours of baking! These cookies are perfect anytime you need a quick easy treat that doesn’t require too much time and effort. The recipe takes only about 20 minutes start to finish, so it is perfect for a last minute dessert at your next party!
-You may be wondering what exactly makes these sugar cookies cinnamon buns? Well there really isn’t anything special other than the addition of melted butter into the dough – which gives them their chewy texture as well as brings out all those wonderful flavors even more. When first baked they will be slightly dry and crumbly, but once cooled for about 15-20 minutes these cookies become soft and pillowy.
-These sugar cookies are perfect to make in batches because they freeze well too! If you want to store them for later then just wrap individual cookie dough pieces in parchment paper, place on a baking sheet, and put into the freezer. Once frozen solid transfer them into an airtight container or sealable bag so that way you can pull out as many at a time as needed
-Use any recipes that have been passed down through generations – making this recipe your own by adding ingredients like chocolate chips or nuts of your liking
We hope these tips help with all of your holiday needs! Stay tuned
Frequently asked question:
- What is the difference between Sugar Cookies vs. Cinnamon Bun sugar cookies?
Sugar Cookie: A cookie made with flour, butter and usually granulated sugar or powdered white sugar and baked until golden brown. The dough can be stirred together by hand or prepared in a mixer. They are often cut into shapes (e.g., Christmas tree shapes) before baking to reduce waste when they’re baked in batches of more than one type of cookie
Cinnamon Bun: Sweet rolls that consist of an enriched yeast-based dough that has been rolled out, spread with cinnamon-sugar then coiled up into a log shape before being sliced off and placed on top of each other; typically topped with icing or cream cheese frosting as well as sprinkled with cinnamon sugar.
- How can I make cookies more like a cinnamon bun?
Add more brown sugar to the dough.
- What is the difference between butter and margarine in baking?
Butter has about 18g of fat per tablespoon, while that number for margarine is closer to five grams. Which one you use depends on your taste preferences as well as what other ingredients are called for in a recipe but usually recipes also include either white or brown sugar so if those two sugars lend themselves better to being substituted with something else then it’s best to just swap them out rather than trying different fats since substituting fats can change not only how cookies look and feel when they’re done cooking but also mess up other aspects like keeping them fresh longer.
- How do I make my cookie dough less sticky?
If you find your dough to be sticky, then adding more flour is the answer. Start with two tablespoons of flour and work up from there until you reach a texture that’s not too crumbly or dry but also won’t stick to itself when it’s being rolled out onto the baking sheet. If you do add about four cups of all-purpose or bread flour at once, make sure that you knead for just an extra minute so everything can incorporate evenly before letting your dough rest in the fridge for an hour instead of fifteen minutes because cold ingredients will always give cookies better results than room temperature ones!