Makes 4 dozen cookies
Cookie Dough
Ingredients
- 1/2 lb (2 sticks) unsalted butter
- 1/3 cup granulated sugar
- 3/4 cup confectioners’ sugar
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1 egg
- 2 1/4 cups all-purpose flour
Cinnamon Smear
Ingredients
- 5 tablespoons plus 2 teaspoons (2/3 stick) unsalted butter, soft
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons light corn syrup
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
Icing
Ingredients
- 1/2 cup confectioners’ sugar
- 2 tablespoon light corn syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon water
Directions
- Make the cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugars, salt, orange zest, and vanilla on medium speed until light and fluffy, 4 to 5 minutes.
- Add the egg, scraping down the bowl after it’s fully incorporated.
- Reduce the speed to low. Add the flour all at once and mix just until combined, about 1 minute.
- On a lightly floured surface, roll out the dough to a square about 12- by 12-inches.
- Make the cinnamon smear: In the bowl of a stand mixer fitted with the paddle attachment, mix all the ingredients on medium speed until smooth, about 2 minutes. Scrape down the bowl as needed.
- Spread the smear on the dough and roll up into a tight log. Wrap the log in plastic wrap and freeze until firm, 15 to 20 minutes.
- While the dough is firming up, preheat the oven to 375°F. Line two baking sheets with parchment paper.
- Using a sharp knife, cut the log into 1/4-inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing them about 1 1/2-inches apart.
- Bake until golden around the edges, 12 to 14 minutes. Rotate and switch the baking sheets as necessary for even baking.
- Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack to cool completely.
- Make the icing: Combine all the ingredients in a small bowl. Lightly brush a thin layer on the surface of each cooled cookie. Let set before serving.
- Store in an airtight container.
