cinnamon roll cookies

Yet another example of [insert delicious pastry here] + [insert another delicious pastry here] = heaven.  Cinnamon rolls and cookies, unite!

As unhealthy as this recipe likely is, I justified eating several spoonfuls of cookie dough tonight by sticking to my exercise regimen.  Currently on day 17/60 of the Insanity workout routine, and still feeling the burn.  Woo! :)

Original recipe credit to Reddit user maggiefiasco.

Cinnamon Roll Cookies

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Ingredients

1 1/4 cup flour
1/3 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted soft butter
1/3 cup granulated sugar
1/3 cup light brown sugar
1 egg white
1 teaspoon vanilla

Filling:

3 T. maple syrup
1/3 c. dark brown sugar
1/2 tsp. cinnamon

The Glaze:

1 c. powdered sugar
2 T. milk
1/2 tsp. vanilla
dash of cinnamon

Combine the dry ingredients in a medium sized bowl and set aside. Cream the butter and sugars together in a large bowl. Add the egg white and vanilla. Add the dry ingredients by thirds, mix until just combined. Roll between two pieces of parchment paper or wax paper to form a 12-inch square. Chill for about 30 minutes. Carefully peel the bottom paper off the dough. Flip the dough and do the same with the other paper. Top the chilled dough with the maple syrup and then sprinkle with the cinnamon and brown sugar. Carefully roll the cookie dough up in a spiral and wrap in plastic wrap. Freeze until firm. Preheat your oven to 350. Slice into 1/4-inch slices and bake on a parchment lined sheet pan for 8-10 minutes. Place the sheet pan on a cooling rack and allow the cookies to cool on the sheet pan for about 10 minutes. Remove them from the sheet pan and continue cooling them on a cooling rack. Drizzle with the powdered sugar glaze.

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blueberry yogurt cookies

What do you do when your fridge is stocked with gallons’ worth of healthy, fresh fruit?

Bake it into unhealthy sugary desserts, obviously.

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All joking aside, these cookies are much healthier than ordinary cookies – they use no butter! – and were definitely worth the use of blueberries.  On day 2 of my baking expedition, I decided to try out this quick 30-minute blueberry yogurt cookie recipe.  The result?  These perfectly sweet, doughy cookies with tart, burst berry bits dispersed throughout.  Delicious!

Blueberry Yogurt Cookies

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Ingredients: (makes about 48 cookies)
1 cup sugar
1 1/2 cups plain Greek yogurt
1 large egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries

Preheat the oven to 375 degrees F.  In a large bowl, thoroughly blend sugar, yogurt, egg and vanilla.  In a separate bowl, whisk the flour, salt and baking powder and then blend with the wet yogurt mixture.  Gently fold the blueberries into the batter.  Drop tablespoonfuls of the cookies onto cookie dough onto greased baking sheets with about 2 inches of space in between.

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Bake for about 10 minutes until cookies are barely browned at the edges.  Some of the blueberries will burst during baking – not to worry!  Remove from the oven and let the cookies cool on the baking sheet for two minutes, and then move the cookies to a wire cooling rack to cool completely.  Once cooled, serve plain or frosted.  Enjoy!

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