Slice & Bake: Cinnamon Swirl Ice Box Cookies
I am not a cookie baker. Not sure why, but I would always rather bake a cake instead.
However, this recipe might change me.
They look like cinnamon buns, but are actually crispy sugar cookies with a lovely brown sugar nut crunch in the center.
The nice thing about these "slice and bake" cookies, is that you can prepare the dough in advance and freeze until ready to bake!
You can have homemade cookies in 10 minutes, anytime.
Cinnamon Swirl Icebox Cookies (adapted from Dinner w/ Julie): makes 32 cookies.....which were gone in 2 days
1/2 cup butter, at room temperature (1 stick)
1/2 cup sugar
1/4 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/3 cup dark brown sugar
1/4 cup finely chopped pecans
2 tbsp honey
1/2 tsp cinnamon
In a large bowl, beat the butter and sugars until well blended. Beat in the eggs and vanilla until fluffy. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until the dough comes together.
Wrap in plastic and refrigerate for half an hour or so.
On a lightly floured surface, shape the dough into a 10-12 inch square. Sprinkle with the brown sugar and pecans, drizzle with honey or golden syrup, and sprinkle with cinnamon.
Roll up jelly-roll style, wrap in parchment, twisting the ends to seal, then refrigerate until firm (or for up to a week) or freeze for up to 6 months.
When ready to bake, preheat the oven to 350F. Slice the dough 1/4" thick and place the slices on an ungreased or parchment-lined baking sheet.
Bake for 10-12 minutes, until pale golden and set. Transfer to a wire rack to cool.