He likes big buns and he cannot lie!
When I found this recipe, I was immediately intrigued. As I rummaged through my baking supplies, I found the one cookie mix I did not have was sugar. Hmmm… snickerdoodles have cinnamon and sugar… this could work…
- 1 pouch (17.5 oz.) Betty Crocker Snickerdoodle Cookie mix
- 1/2 cup light buttery spread, like Brummel and Brown, room temp
- 1/4 cup all-purpose flour
- 2 Tbsp whole wheat flour, for dusting
- 1/4 cup liquid egg substitute
- 1 Tbsp. light buttery spread, melted
- 2 Tbsp granulated Splenda
- 1 Tbsp. ground cinnamon
- 1/2 cup powdered sugar
- 1 Tbsp. Flax milk
In medium bowl, stir cookie mix (cinnamon sugar packet included), buttery spread, ap flour, and egg until dough forms.On a floured surface, roll dough to about ¼-inch thickness.Brush with melted butter.In a small bowl, mix together sugar and cinnamon. Sprinkle this mixture evenly over dough.Begin to roll up dough, starting at the long side. If the dough tears at all, do not worry. This dough is very forgiving. Just pinch it back together, it will still bake up nicely.Cut dough log in half. Wrap in plastic wrap and pop dough in the freezer for about 20-30 minutes (until firm – not hard).
Preheat oven to 375F degrees. Cover your baking sheet with parchment paper. Take dough out of freezer and begin cutting into coins to your desired width. Bake 10-12 minutes or until edges are lightly golden brown. Cool for about 2 minutes, remove from cookie sheet to cooling racks to cool completely.
In a small bowl, mix powdered sugar and milk until smooth. Using a basting brush, paint the glaze over the cookies.
You might be wondering what dad’s opinion of these cookies are… May I present the following text:
“The cinnamon bun cookies may be the best cookies I’ve ever had.”