How do I keep my cookies from spreading too much?

Preventing cookies from spreading too much involves chilling the dough properly before baking. This helps the butter to firm up, maintaining the cookie shape during baking. Additionally, you can ensure the measurements are accurate and that the dough is not overmixed.

Can I freeze the cookie dough?

Yes! Freezing cookie dough is a great way to prepare for future treats. Roll the dough into logs, wrap in plastic wrap, and store in an airtight container. You can then slice and bake directly from frozen, adjusting the baking time as necessary.

What can I use instead of granulated sugar?

If you want a healthier alternative, try using coconut palm sugar or maple sugar. Both options provide a similar sweetness and depth of flavor, although they might slightly alter the texture of the cookies.

Can I add nuts to my cookies?

Certainly! Adding nuts like pecans or walnuts gives a great texture and flavor boost. Just chop them roughly and fold them into the dough gently to avoid breaking the cookie structure.

What’s the best way to store these cookies?

To store, keep the cookies in an airtight container at room temperature. They will remain fresh for about five days. If you want them to maintain softness, consider adding a slice of bread in the container to help retain moisture.

Irresistible Cinnamon Roll Cookies: 5 Easy Steps to Delight

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
1/3 cup powdered sugar (for glaze)
2 teaspoons milk (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Whisk together flour, baking soda, and salt in a medium bowl.
Cream the butter with granulated and brown sugars until light and fluffy; add egg and vanilla.
Gradually mix in the dry ingredients until just combined, then divide the dough in half.
Roll each portion into a rectangle between parchment papers, brush with melted butter, and sprinkle with cinnamon and sugar; roll into a log and chill for at least 30 minutes.
Preheat oven to 350°F and slice logs into 1/2-inch thick rounds, arrange on baking sheets, and bake for 10-12 minutes until edges are golden.
Cool slightly and drizzle with glaze made from powdered sugar and milk.

Notes

Chilling the dough is essential for the best texture. Optionally, use coconut oil for a dairy-free version.

Author: robert-thompson
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 8g
Sodium: 150mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg