Cinnamon Bun Cookies

Dear friends. Excuse my absence. Again. By now, it’s clear that my blogging days are sparse. But oh well. That’s life, really. 

Today, let’s make some cookies. Really, please make these. They taste just like Swedish cinnamon buns. If you can’t find pearl sugar, an option would be to Americanize them with a little frosting instead! (After baking.) Or just sprinkle with regular sugar. 

They’ll keep well in the freezer, if you happen to save any. The dough also freezes and thaws well, so I actually make a double batch and freeze some dough when I make these. 

Cinnamon Bun Cookies
about 22 cookies

150 g butter, at room temperature
150 g sugar
1 tsp vanilla
1 tbsp golden syrup
225 g all-purpose flour
1,5 tsp baking powder
1,5 tsp cardamom, ground
1,5 tsp cinnamon, ground
pinch of salt

topping: 
1 egg, beaten
cinnamon 
pearl sugar

Preheat the oven to 175°C  and prepare a baking sheet with non-stick baking paper. 

Use your Kitchen-Aid (or your fingers) to mix butter, sugar, vanilla, syrup, flour, baking powder, cardamom, cinnamon and salt to a nice smooth dough. Roll it into two lengths and place on the baking sheet. Flatten them a little. 

Brush with egg and sprinkle with a little more cinnamon and pearl sugar. Bake for 8-10 minutes. 

Take out, and let the cookies cool for a few minutes but NOT until they harden. Cut them, diagonally, while they are still warm.