Flaky Cinnamon Cookies Recipes

MY FAVORITE BUTTERHORNS

Steps:

• In a large bowl combine the four and salt. Add in the cubed butter and cut in using a pastry cutter or fork until the mixture is crumbly. Add in the egg yolk and sour cream and stir until combined and the dough comes together. Wrap the dough in cling wrap and refrigerate for 3 hours or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• For the filling, in a small bowl combine the light brown sugar and cinnamon.
• Divide the dough into 3, equal portions. Roll each portion out on a floured surface into a thin circle, 12-inches in diameter. Sprinkle 1/3 of the filling mixture onto each dough round.
• Using a pizza cutter, cut each round into 12 equal wedges. Roll up each wedge, starting at the wide edge tightly. Place onto the prepared baking sheet with the seam side down and pinched.
• Bake for 16-18 minutes, or until the butterhorns are lightly golden. Some of the filling might leak out, this is fine.
• Transfer to a wire rack to cool completely.

CINNAMON PINWHEELS

Steps:

• Combine the granulated sugar and the cinnamon in a small dish and set aside.
• To make the pie crust: In the bowl of a food processor, add the flour and salt. Pulse a few times to combine.
• Add in cold, cubed butter and pulse until the mixture looks like coarse sand.
• Alternatively, you can cut the butter into the flour with your fingertips or a pastry cutter if you don't have a food processor. You'll need to work quickly so the butter doesn't melt.
• Drizzle in the water and pulse until the mixture starts to form clumps.
• Add more water a tablespoon at a time if the mixture looks too dry and won't clump together when squeezed in your hand.
• Once mixed, pour the pie dough onto a piece of plastic wrap.
• Quickly and gently press the dough together into a rectangle. Do not work the dough too much, or the crust will be tough.
• Wrap in the plastic and chill in the fridge for one hour.
• Preheat the oven to 375° and adjust your oven rack to the middle height position in your oven (I have 8 shelves, so I put my rack on the 4th shelf up from the bottom).
• Rolling and Shaping the Cookies: once the dough has chilled, cut the dough in half and roll out to about 1/4" thick.
• Make a rectangle about two times wider than it is tall.
• Feel free to trim the edges of your rectangle to make them all neater if you desire.
• Pour 1 tablespoon of melted butter onto your rolled out dough.
• Using a pastry brush, spread the melted butter over the dough until it's evenly coated.
• Sprinkle on a generous 2 tablespoons of the cinnamon sugar mixture.
• Starting from the bottom edge of the rectangle, roll up the pinwheels tightly until you have a nice even log.
• Trim off the ends and cut into 1" slices.
• Place the slices onto a parchment paper lined cookie sheet, cinnamon swirl side facing up.
• Repeat the rolling, filling, and slicing process with your second half of dough.
• If you have extra cinnamon sugar left over--that's ok! You can use it to sprinkle over the tops of the cookies before baking!
• If the dough is really soft, pop it in the fridge for 30 minutes to firm up.
• Bake in a 375° oven for 15-18 minutes, until the sides are puffed, and the bottom edge is lightly golden brown.

FLAKY CINNAMON COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, mix together the cinnamon and sugar. Flatten out each pastry sheet, sprinkle sugar mixture evenly over the surface. Roll up the sheet the long way, and slice into about 15 slices. Place on a cookie sheet and bake for 15 minutes in the preheated oven.