- Go out and buy chocolate chips.
- Ask your neighbors for some chocolate.
- Go buy cookies at the store.
- Find a recipe with the ingredients you have and try it out.
For once, I actually choose number four even though I really kind of wanted chocolatey cookies. It was kind of easy though when I found this recipe from Cinnamon Spice & Everything Nice on Pinterest. So take a deep breath and find a new solution to chocolate-less cookies that's worth the time and the effort.
Cinnamon Roll Cookies
From Cinnamon Spice & Everything Nice Cinnamon Bun Cookies
- 1/2 cup powdered sugar
- 3/4 cup unsalted butter
- 1/2 teaspoon salt
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 large egg white
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1/4 cup milk (or heavy cream)
- 1 teaspoon vanilla extract
- In a medium-sized bowl beat together the sugar, butter, salt, and vanilla for the dough until light and fluffy. Add the flour and stir until the dough comes together.
- Flatten into a disk and wrap in plastic wrap or wax paper and refrigerate for about an hour.
- Flour wax paper or a piece of parchment and roll out the dough into a rectangle. About the size of a cookie sheet.
- In a bowl whisk together the egg white and the water for the filling until foamy.
- In another bowl mix the sugar and cinnamon together.
- Brush the egg white mixture over the dough and evenly sprinkle the cinnamon sugar over the top.
- Starting with the long edge roll the dough carefully into a log. Seal the edge with any leftover egg white.
- Wrap this log in wax paper, plastic wrap, or parchment and freeze until firm. You can leave it for a few minutes in the freezer and/or the fridge.
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease your cookie sheet.
- Use a sharp knife to cut the log into about 1/2-inch slices and transfer them to the baking sheets.
- Bake for 12-15 minutes until lightly golden.
- Cool cookies before icing.
- Sift the powdered sugar into a bowl and whisk in the milk and vanilla until smooth. Drizzle over the cookies.
My cookies weren't exactly perfect because I used milk rather than heavy cream for the icing. I prefer to use milk though because while it may not be as thick, it's something that you'll probably have around the house and it'll be less fattening. If you want the nice, thick frosting that looks very much like a cinnamon roll then go for the heavy cream. My icing was just a nice layer to give it a little extra sweetness, but you can't really see it as much.
I also learned that wax paper is your friend when making any type of rolled cookie. While this one isn't as dramatic than others I've made, since there aren't multiple layers of dough, it's not as necessary, but it worked well for me for both keeping the dough in the freezer and rolling it out. Just be sure to use plenty of flour on the wax paper and on your hands while rolling it out. I also didn't keep the dough completely in the freezer for the bit that says to "freeze until firm." I added the bit about a few minutes in the freezer and/or the fridge, because that was a good solution for me. Tossed it into the freezer for a bit and then finished it's solidifying in the fridge. The whole time in the freezer might just live you with an impossible-to-cut log.
While it was originally my treat that I could bake without any chocolate, my boyfriend and I devoured these cookies faster than we thought. I couldn't resist them in the morning since they resembled my mom's cinnamon rolls that I loved as a kid. They're sweet, but not too sweet, so it's a great thing to share at parties that most people will enjoy.