Ingredients
For the cookies:
1 teaspoon baking powder
½ teaspoon salt
1¾ cups all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1-2 tablespoons whole milk, if needed
Sparkling sugar, optional
For the filling:
¼ cup unsalted butter, melted
½ packed dark brown sugar
1½ tablespoons ground cinnamon
Tools Needed
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Bake with Me
Preparation
In collaboration with Chef Dennis Chan of Blue Bamboo
In a large mixing bowl, combine baking powder, salt, and flour. Whisk together until well-combined.
To the bowl of a stand mixer, add butter and sugar. Mix on medium-high speed until light and fluffy. Add egg and vanilla then mix again until smooth. Scrape down the sides of the bowl, as needed.
Slowly add the dry ingredients to the stand mixer, stopping once the dough just comes together. If the dough is too dry, add whole milk, one tablespoon at a time, until the dough is slightly tacky to the touch.
On a well-floured surface or over a large piece of parchment paper, carefully roll out the dough into a large rectangle about ¼-inch thick.
Combine melted butter, dark brown sugar, and cinnamon in a small bowl. Mix well then evenly spread over the cookie dough.
Starting at one of the shorter ends, carefully, but tightly, roll the dough (like a jelly-roll) into a log. Wrap the log in plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
Preheat the oven to 350℉. Line two baking trays with parchment paper and set aside.
Remove the dough from the refrigerator and place on a cutting board. Cut the dough log into slices, ½-inch thick, and place them onto the prepared baking tray two inches apart. Sprinkle with sparkling sugar, if desired.
Bake the cookies in the oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool completely. Enjoy!