Cinnamon Log Cookies
Here's the thing, I have a weakness for cinnamon. In the morning, I'll take cinnamon in my coffee, yogurt, or oatmeal. I bake it into my granolas, breads, and cakes. I sprinkle it onto my peanut butter apples, throw a couple dashes onto my ice cream, and blend it into shakes. Basically, I'm a cinnamon freak. Which is why, I had to dedicate a day to cinnamon. These cinnamon logs are everything a cinnamon lover could hope for because this cookie is basically built around it. And let's be honest, if any spice deserves its own cookie, it's cinnamon. Ok, maybe cardamom should get its own cookie too but we can talk about that another day.
Best enjoyed with a cup of tea, have this cookie for breakfast, tea time, or even dessert. It smells and tastes like the stuff holiday dreams are made of and they're pretty cute too. Coincidently, they're super hip too. I've been seeing rustic wood cross sections pop up everywhere. People are using them as coasters (seen here), cake stands (seen here), and even as mini coffee tables (as seen on Steph's blog). They might even make the perfect gift for your favorite hipster. ;)
Cinnamon Log Cookies
Slightly adapted from Wanna Come With's Cinnamon Bun Cookies
Makes around 3 dozen cookies
- 1 c. (16 Tbsp.) unsalted butter, room temperature
- 1/3 c. granulated sugar
- 3/4 c. confectioners' sugar
- 1/2 tsp. salt
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 1/4 c. all-purpose flour (plus more for rolling dough out
- 5 Tbsp. unsalted butter, softened
- 1/4 c. packed light brown sugar
- 1 tsp. light corn syrup
- 1 Tbsp. ground cinnamon
- 1 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. vanilla bean paste
- Baking sheets
- Silpat mats or parchment paper, for lining sheets
- Parchment paper, for rolling logs
- Silicone spatula
- Measuring cups and spoons
- Rolling pin
- Wire cooling racks
- Sharp chef's knife
- Butter knife
Fit stand mixer with paddle attachment and beat butter, sugars, salt, and vanilla together on medium speed. Beat for at least three minutes or until light and fluffy. Scrape down sides of bowl, add egg, and beat until well incorporated. Turn speed to lowest speed and add flour, mixing until just combined. Turn out dough onto a work surface lined with parchment paper.
Divide dough into four equal parts Roll one piece into a 12" log, wrap in parchment paper, and refrigerate. Form remaining three pieces into discs and refrigerate with the log for around an hour or until firm.
Meanwhile, combine all of the cinnamon spread ingredients in the bowl of your stand mixer and beat on medium speed until light and fluffy, around 2 or 3 minutes.
Roll out one disc into a 6" x 12" rectangle and spread 1/3 of the cinnamon spread evenly with butter knife. Place 12" log in the center of the rectangle, making sure the 12" sides match up, and wrap rectangle around log to enclose completely. Squeeze and massage the dough around the log of dough to make sure it's completely adhered. Repeat process with second disc, this time rolling it out into an 8" x 13" rectangle, and then with final disc, rolling it out into a 10" x 14" rectangle. Wrap log in parchment and refrigerate until firm, about an hour.
- Right before you're ready to bake, position racks in upper and lower third of oven and preheat to 360°F. Line baking sheets with silpat mats or parchment paper and set aside.
- Remove dough from fridge and cut into 1/4" slices using a sharp chef's knife. Roll log away from you a quarter of a turn after each cut, so it doesn't develop a flat edge, then roll back toward you when it gets too far.
- Transfer slices to pre-lined sheet with at least 1 1/2" spacing between each cookie. Bake for 13-15 miutes, rotating sheet from top to bottom and front to back halfway through baking. Let cookies set on sheet for 5 minutes before transferring to rack to cool completely.
- Serve and enjoy or package and gift!