Directions: |
Directions:To make the cookies: In a stand mixer fitted with paddle attachment, cream butter & granulated sugar on med-high until light & fluffy, 3-4 minutes. Add egg & vanilla; beat on med-high until well incorporated, about 30 seconds.
In large bowl, whisk together flour, cinnamon, baking powder & salt.
On low speed, slowly add flour mixture to butter mixture. Mix until all ingredients come together; a dough should be forming on the paddle and not sticking to the sides of your bowl.
Place dough between 2 sheets of parchment paper and roll to about a ¼" thickness. Remove top parchment sheet and use a 2" fluted round cookie cutter to cut out as many cookies as possible, leaving them in place. Gently peel off as much of the excess dough from between the cutout cookies as you can.
Carefully transfer the cut dough on the parchment from the work table to a baking sheet by gently sliding the parchment onto the baking sheet. Refrigerate for at least 30 minutes. This will firm up the dough and help you remove any remaining excess dough. Re-roll the dough scraps and cut out more cookies.
Meanwhile, preheat the oven to 350°.
Bake one baking sheet at a time until the edges of cookies are slightly golden, 10-12 minutes, rotating baking sheet front to back halfway through the baking time. Transfer cookies to wire rack to cool completely before glazing, about 30 minutes.
To make the glaze: In medium bowl, whisk together powdered sugar, ½ cup of cream & vanilla. Mix in remaining cream 1 Tbsp at a time, until the glaze is the consistency of glue. (Drizzle a spoonful of the glaze back into the bowl and it should hold a ribbon for about 10 seconds before melting into itself.)
Transfer glaze to piping bag fitted with a small round tip or a heavy-duty zip-top bag with the corner snipped off. Pipe the glaze in a spiral on each cookie, starting in the middle and leaving a ¼" border around the edges. Use a toothpick to smooth the glaze, if needed. Let stand until the glaze hardens, about 1 hour.
Store in an airtight container at room temp for up to 5 days.
TIP: Baking chilled cookies helps maintain the perfect shape of Crew’s Cookies. |
This recipe for Crew’s Cookies is from