What’s better than shipping three food bloggers home baked cinnamon roll cookies? RECEIVING their cookies in return!!
I was SO excited to be a part of this years #fbCookieSwap. I had a wonderful time baking cookies for my three recipients. I’ll post the recipe in a minute, but right now, I’d like to give a great big Yummilicious thanks to Elizabeth for the “Food of the Gods” cake, Sarah for the Java Chocolate Snowcap cookies and Lishie for the Hot Cocoa with Marshmallow cookies! I’m happy to report that everything has been delightfully enjoyed!
I made miniature cinnamon roll cookies for my end of the swap, and according to
my engorged stomach the recipients, they were a yummi treat!
I used the recipe I found at Taste of Home to make these cookies. It was super fun and incredibly easy too. My short patience loved the fact that the dough didn’t require any chilling before being panned onto the cookie sheets.
Because I was shipping the cookies to recipients on the east coast of the U.S. and I live in Wisconsin, I needed a coating on them that would set and ship well, so I used melted white chocolate instead of a traditional powdered sugar glaze, and it worked out wonderfully! I think royal icing would also have held up well for shipping purposes.
A huge shout out to Lindsay from Love & Olive Oil and to Julie from The Little Kitchen for making this event so successful and delicious! I look forward to participating again next year. If you’re interested in joining next year’s fun, get onto the mailing list here.
I hope you enjoy this recipe for Cinnamon Roll Cookies!
- 1 cup butter, softened
- 1-3/4 cups sugar, divided
- 3 egg yolks
- 1 tablespoon plus 1 teaspoon honey, divided
- 1 teaspoon Spice Islands® pure vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 tablespoon ground cinnamon
- 8 ounces white baking chocolate, chopped
- Heat conventional oven to 350° F (325 convection)
- In a large bowl, cream butter and 1-1/4 cups sugar until light and
- fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine
- the flour, baking powder, salt and cream of tartar; gradually add to
- creamed mixture and mix well.
- Shape a heaping tablespoonful of dough into a 6-inch log. In a
- shallow bowl, combine cinnamon and remaining sugar; roll log in
- cinnamon-sugar. Loosely coil log into a spiral shape; place on a
- greased baking sheet. Repeat, placing cookies 1 in. apart. Sprinkle
- with remaining cinnamon-sugar.
- Bake for 8-10 minutes or until set. Remove to wire racks
- to cool completely. In a small bowl, melt baking chocolate with remaining honey; stir until smooth.
- Drizzle over cookies. Let stand until set. Store in an airtight container.