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1 package Foodstirs Sugar Cookie Mix
1 Egg White
1 stick + 5 Tablespoons butter, room temperature
½ cup brown sugar
2 tablespoons flour
1 Tablespoon cinnamon
½ teaspoon vanilla extract
½ cup powdered sugar
1 tablespoon water
In a bowl, beat 1 stick of butter in a bowl until creamy. Add egg white and mix until blended, then slowly mix in dry sugar cookie mix with hands or mixer until dough forms.
Gather dough into a ball and flatten into a square shape. Cover with plastic wrap and freeze for 20 minutes, or until dough is firm.
Remove dough from freezer and place between two sheets of parchment. Roll out to ¼” and return to freezer for 5-10 more minutes. The thinner you roll the dough, the more spirals your cookies will have.
While dough is in the freezer, preheat oven to 350 degrees. Then, combine 5 Tablespoons of butter with brown sugar, vanilla, flour and cinnamon and mix until well blended. Remove rolled dough from freezer and spread the cinnamon mixture evenly, over the entire surface. Tightly roll the dough into a log, squeezing lightly as you go. Wrap the log in parchment and freeze for another 15 minutes.
Slice dough into ¼” pieces, rotating the log every few slices to maintain the roundness. Place on parchment-lined baking sheets, at least 2” apart. Place in oven and bake for 8-10 minutes, or until cookies have puffed up and edges are golden. Leave cookies on baking sheets until fully cooled to allow filling to set.
To make the glaze, combine powdered sugar and water in a small bowl, and whisk. If it's too thick, add more water, one teaspoon at a time. Brush glaze onto cookies.
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