Servings 36 cookies
Ingredients
For the cookies:
- 1 cup unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the filling:
- 1/4 cup sugar
- 1 Tablespoon ground cinnamon
- 2 Tablespoons unsalted butter, melted and cooled
For the icing:
- 1 cup confectioners’ sugar, sifted
- 1 Tablespoon unsalted butter, melted
- 2 Tablespoons whole milk
Instructions
Make the cookies:
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth, about 2 minutes. Add the sugar and continue creaming until light and fluffy, an additional 2 minutes. Add the eggs, one at a time, beating between each addition, then beat in the vanilla extract, scraping down the sides as needed.
- Add the flour, baking powder and salt and beat just until combined.
- Remove the dough from the mixer, divide it in half and shape each piece of dough into a flat square. Wrap each square securely in plastic wrap and refrigerate them for 1 hour.
- Place each piece of dough between two sheets of parchment paper. Using a rolling pin, roll each piece of dough until it is a rectangle measuring roughly 14x11 inches. Square off the bottom edge.
Make the filling:
- In a small bowl, stir together the sugar and cinnamon.
- Brush each of the pieces of dough with half of the melted butter then sprinkle evenly with the cinnamon-sugar mixture.
- Starting at the longer end of the rectangle, roll up each piece of dough into a tight log. Wrap each log securely with plastic wrap and refrigerate them for a minimum of 2 hours and up to 2 days.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Slice the dough logs into 1/4-inch-thick rounds. Arrange the rounds on the baking sheets, spacing them at least 2 inches apart.
- Bake the cookies until they are pale golden, 9 to 11 minutes. Remove them from the oven and let them cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. While the cookies cool, make the icing.
Make the icing:
- In a medium bowl, whisk together the confectioners’ sugar, melted butter and milk until smooth.
- Drizzle the icing over the completely cooled cookies and let them set for 10 minutes before serving.
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