Cinnamon Girl Cookies
In this kitchen, the holidays are officially a GO once the yearly Great Food Blogger Cookie Swap sign-up email drops into my inbox. I love this yearly blogger process – if you are actively posting to a food blog you can sign up to the swap and the lovely and talented Lindsey of Love & Olive Oil and Julie of The Little Kitchen will send along three addresses of other food bloggers. Send each of them one dozen delicious homemade cookies and receive three different boxes of scrumptious cookies yourself. Brilliance in simplicity.
Each year I begin the cookie swap process fantasizing about some elaborate new cookie recipes I can try, ways to impress the foodie community, and each year I end up sending out a variation of the classic sugar cookie. What can I say? Life is busy, sugar cookies freeze very well and they never seem to fail at pleasing the masses. Last year I shipped off the White Christmas Cookie, with dried cranberries, orange zest and topped with melted white chocolate. For the 2012 swap, I took influence from a moment in a train station: as I ran to my train’s platform, the smell of a nearby Cinnabon vendor hit me like a rock and in one of those eery moments of coincidence, Neil Young‘s song, Cinnamon Girl began to play in my headphones. Message received: I had to prepare a Cinnamon Girl Cookie.
Cinnamon Girl Cookie
Adapted from Elyse Wahle of Sullivan and Bleeker Baking Co.
Prepares about 2 dozen cookies
Prep Time: 25 minutes Bake Time: 15 minutes
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 Tbsp melted butter
- 3 Tbsp ground cinnamon
- 1/2 cup granulated sugar
- 1 1/4 cups confectioner’s sugar
- 2 Tbsp luke warm water (more if needed)
Slowly add the water to confectioner’s sugar while stirring. Stop once desired consistency is reached – you’re ready to drizzle, my nizzle.
- In a large bowl, whisk together flour, salt and baking soda.
- In an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat until your dough is smooth.
- Divide dough in half and roll each half into a 1/4-inch thick square on a flat, floured surface.
- In a small bowl, combine cinnamon and sugar; mix well. Brush the dough squares lightly with melted butter and sprinkle with cinnamon sugar. Gently, yet quickly, roll each log.
- Wrap each log in plastic wrap and place in the freezer for about 15 minutes.
- Preheat the oven to 350°F. Remove dough logs from freezer, unwrap, and using a sharp knife slice into cookies about 1/4″ thick. Bake for 12 to 15 minutes. Let cool on a wire rack completely before drizzling with the icing sugar glaze.
If you’re interested in signing up for next year’s Great Food Blogger Cookie Swap you can sign up for notifications here. And now for the song that started it all…