Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half and wrap each half in plastic wrap. Chill in the refrigerator for at least 1 hour.
- In a small bowl, mix together the brown sugar and cinnamon.
- Roll out one half of the dough on a lightly floured surface into a 9x12 inch rectangle. Brush with milk and sprinkle evenly with half of the cinnamon-sugar mixture.
- Starting from the long side, tightly roll up the dough into a log. Repeat with the other half of the dough.
- Cut each log into 12 equal slices and place them cut-side down on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chef's Tips:
• For a richer flavor, use dark brown sugar in the cinnamon-sugar mixture.
• Avoid overbaking to maintain a soft, chewy texture.
• Serve warm with a glass of milk for the ultimate cozy treat.
Food Safety:
• Ensure cookies are cooled completely before storing to prevent moisture buildup.
• Store in an airtight container to maintain freshness.