The other day my taste buds were being fickle. I wanted something with cinnamon but not too much cinnamon and I wanted it to taste like vanilla. After scouring cookbooks, my cupboards and my freezer where I found a half eaten roll of cookie dough, bite marks included, I settled on Coffee Cinnamon Bun Cookies. They have a vanilla dough base with swirls of espresso and cinnamon.
Although they are a kind of a pain in the ass to make since you have to freeze the dough, they are the worth the wait. These cookies taste exactly like cinnamon rolls without the pesky yeast. The coffee glaze drizzled over top is like dunking your cookie in a straight shot of espresso which means its perfectly acceptable to enjoy a Coffee Cinnamon Bun Cookies for breakfast. You only live once. Enjoy!
Makes 1 dozen cookies
Vanilla Cookie Dough
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 large egg white
- 1 Tablespoon water
- 1/4 cup granulated white sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon instant espresso
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee
In a stand mixer fitted with a paddle attachement, cream together the powdered sugar,butter, vanilla and salt. Add in the flour and mix until combined. Flatten the dough into a disk. Between two sheets of wax paper, roll it into a 9 by 12 inch rectangle.
In a small bowl, whisk together the egg white and water until foamy. Brush onto the dough. In a separate bowl, mix together the white sugar, ground cinnamon and instant espresso. Sprinkle it evenly over the dough. Starting with a long edge, roll the dough into a log, sealing off the ends. Wrap in plastic wrap or parchment and freeze until firm.
Preheat oven to 350 degree F.
Lightly grease a cookie sheet and line with parchment paper. Unwrap the frozen dough from the freezer. With a sharp knife, gently cut it into 1/2 inch slices. Bake the cookies for 12 -15 minutes.
Whisk together the powdered sugar with the 2 tablespoons of strong brewed coffee until smooth. Drizzle over the cookies.
Adapted from here and originally published in The Capitol Hill Times