Cinnamon Roll Cookies

Uh ohs! Almost forgot that today was a posting day... Well, let's see. I have some brownie bites to post, and ice cream, and soup... But I'm still on a cookie kick, at least for now, so that's what you're getting.

I picked up this recipe from Pea's site, yet again. I am like a stalker, no? But these were worth it. I love the little cinnamon roll shape! Plus, the kitchen will totally smell like (yeast-free) cinnamon rolls while baking. And they have the cinnamony, buttery taste down pat. Very glad to find this one floating out in the Interwebs. All I did was add a little zest into the mix, and they were pretty much like my favorite cinnamon roll recipe, just in cookie form :)

Cinnamon Roll Cookies

(from Pea)

Ingredients:
½ c. sugar

2 Tbsp. ground cinnamon

3 c. all-purpose flour

2 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

1 c. unsalted butter, at room temperature

Zest of 1 lemon, or 1/2 an orange

1 c. brown sugar

2 eggs

1 tsp. vanilla extract

1 c. powdered sugar

¼ c. warm water

½ tsp. powdered egg whites

For the filling combine sugar and 2 TBSP cinnamon in a small bowl, set aside.

Whisk flour, baking powder, 1 tsp cinnamon, and salt together for the dough in a bowl; set aside.

Cream butter, zest, and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.

Trace a 16-x-9-inch rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon mixture over the dough.

Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon mixture (I forgot to do this). Wrap log in plastic and chill for at least 3 hours.

Preheat oven to 350 F; line two baking sheets with parchment paper.

Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Combine icing ingredients in a bowl. Drizzle icing over cooled cookies, let stand at room temperature.