I met up with Daisy and Jovana today to get our storyboards approved. Since Jen was incredibly nice and took my closing shift at sbux today, I had the entire afternoon and evening free to study. Which, you know, is a good thing. And a bad thing. Long story short, I picked up some butter and sugar and yeast on my way home, and decided that as a study break, I’d bake something.You know, as a pick-me-up and distraction from Plato and Socrates.
These cinnamon swirls are the result of my procrastination:
These cookies are the perfect cross between a buttery cookie and a cinnamon bun, for those times you don’t want to get your fingers messy. Instead of feeling guilty and gluttonous after devouring those ooey gooey cinnabons (which are one of my many guilty pleasures), you can have this as a nice and light alternative. Deeelish.
- 1/2 cup granulated sugar
- 1 package vanilla sugar or 1tsp vanilla extract
- 3/4 cup softened butter
- 1 medium egg
- 1/2 tsp salt
- 1 1/2 cups flour
- 2 egg whites
- 1/2 cup granulated sugar
- 2tbsp cinnamon
- In a bowl, beat the sugar, vanilla sugar if using, and egg together on medium until incorporated.
- Now is the time to add the vanilla extract if that’s what you have on hand.
- Cream in the butter, and beat on medium-high until it is nice and smooth.
- Slowly, add in the flour and salt, and continue mixing until a soft dough forms.
- Scrape off the sides, and using your hands, form the dough into a ball. Wrap in plastic wrap and refrigerate for 10 to 15 minutes.
- In a small bowl, whisk the two egg whites until foamy. In a separate bowl, combine the cinnamon and the sugar. Set both bowls aside for the moment.
- Take the dough out of the fridge and start rolling it on a well-floured surface.
- Try to shape the dough into a rectangle, going no thinner than 1/4 inch.
- Brush the egg white mixture on top of the rectangle, and sprinkle the cinnamon sugar generously on top.
- Cut the large rectangle into three smaller ones.
- Slowly, starting with the long edges, roll the dough into a firm log. Make sure to seal the edges – you can easily do that with your fingers, since the buttery dough is easily manipulated.
- Cover the logs and refrigerate for another 20 minutes. This will make sure that, once cut, the cookies will keep their pretty swirls.
- Preheat your oven to 350F. Prepare your baking sheets by lining them with parchment paper or using a silpat.
- Cut the logs into 1/2 inch pieces, and place onto a prepared baking sheet. Bake in the middle of the oven for 12 minutes for a chewy cookie, or 15 minutes for a crispier one.
- After your timer goes off, remove from the oven and let the cookies rest for a minute or two before removing them and placing them onto your cooling rack.
- Enjoy them while they are still warm with a nice glass of cold milk or a cuppa tea. And your favourite novel =)