Cinnamon Cookie Sticks
These cinnamon cookie sticks are a little bit crunchy and a little bit chewy – perfect with a glass of milk or a cup of coffee!
Would you believe these cinnamon cookie sticks are the first slice and bake cookie I’ve ever made? I’ve always steered clear of those cookie doughs that you roll into a log, refrigerate, and then slice off pieces to bake because I didn’t think the cookies ended up being very pretty.
Well, it turns out if you make cookie sticks instead, and of course drizzle some glaze on top, the cookies end up being quite pretty, and very delicious. 🙂
These cinnamon cookie sticks are very easy to make. You press the dough into a loaf pan, refrigerate, then slice into sticks and bake. The cookie end up being a little bit funny shaped, but once you drizzle the glaze on, they look perfect.
The cookies are a little bit crunchy and a little bit chewy, and we ate them as an afternoon snack with a glass of milk. They would also go great with a cup of coffee. 🙂
They are simple little cookies with a big cinnamon taste – you are sure to love them.
Cinnamon Cookie Sticks are day 11 of the 12 Days of Christmas Treats! I will post a new cookie every day for the first 12 days of December. You can see all these recipes from over the years under my Christmas Cookies tag. 🙂 See all of this year’s cookies here: 12 Days of Christmas Treats 2015. Enjoy! And, as always, let me know if you try any and how you liked them.
Cinnamon Cookie Sticks
These cinnamon cookie sticks are a little bit crunchy and a little bit chewy - perfect with a glass of milk or a cup of coffee!
For the cookies:
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 Tbsp ground cinnamon
- 3 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
For the glaze:
- 1 cup powdered sugar
- 1-3 Tbsp milk
- In a large bowl, cream the butter and sugars until light and fluffy. Add in eggs and vanilla and beat until well combined.
- In a medium sized bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly beat in to butter mixture until dough is smooth and flour mixture is completely combined.
- Line a loaf pan with foil and press dough into pan, fold foil over to cover dough. Refrigerate dough for at least 1 hour, until firm.
- Remove dough from pan and foil. Preheat oven to 350. Cut dough into 1/2 inch slices and then turn slices on their side and cut into thirds. Place slices on a parchment-lined cookie sheet, 3 inches apart. Bake for 10-12 minutes, or until just lightly browned. Remove from oven and let cool on baking sheet for 10 minutes before removing to racks to cool completely.
- Once cookies are completely cooled, make the glaze. In a small bowl, mix together the powdered sugar and milk, starting with 1 Tablespoon of milk, adding more milk if needed until drizzling consistency is reached.
For easy drizzling, place glaze in a plastic bag and then cut a small hole in one corner of bag. Gently squeeze bag to drizzle glaze over cookies. Let glaze dry completely before storing in an airtight container.