If you are into cinnamon rolls you might like these cookies as well – small, cinnamon-y, and delicious! All you want from cookies ;)
For the dough:
2/3 cup (150g) butter, at room temperature
1/2 cup (100g) sugar
1 medium egg
1 tsp. vanilla extract
2 1/4 cups (290g) spelt flour
1/2 tsp. baking powder
1/4 tsp. cardamom
1/4 tsp. salt
For the filling:
0.7 oz. (20g) butter, melted
1/4 cup (50g) brown sugar
1 tbsp. ground cinnamon
For the icing:
3.5 oz. (100g) confectioners’ sugar
1/2 tsp. vanilla extract
2–3 tbsp. heavy cream
1. For the dough add butter and sugar to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking powder, cardamom, and salt and add to the bowl – mix until just combined. Wrap the dough in plastic wrap and place it in the fridge for about 1 hour.
2. For the filling melt the butter and mix it with the brown sugar and ground cinnamon. Set aside. The mix will get harder after a while – to make it spreadable again just place it in the microwave for several seconds, and it will get soft again.
3. Take the dough out of the fridge and divide it into two equal portions. Roll out each portion into a rectangle of about 9×7 inches (22x18cm). Spread half of the sugar-cinnamon mixture evenly on each rectangle (works best with a small offset spatula*) and roll up from the longer side to create two logs. If the dough cracks, you can smooth out the cracks with your fingers. Wrap the two logs in plastic wrap and place them in the fridge for at least 2-3 hours.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Take the first log out of the fridge and cut it into (not too) thin slices with a very sharp (or serrated) knife. If the slices get squeezed, try to give them a round shape again before placing them on the baking sheet. Bake for about 10-11 minutes – the cookies should get slightly browned, but not a lot. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the rest of the dough.
5. For the icing mix confectioners’ sugar, vanilla extract, and some of the heavy cream to get a thick and only slightly runny texture. Add more heavy cream if needed. Place the cookies on a piece of paper and drizzle the cookies with the glaze. Let dry completely, then store in a tin box in a cool place. The cookies should be good to eat for at least a week.
Keywords: cinnamon rolls, cookies, cinnamon