Cinnamon cookie sticks: a refrigerated, sliced, baked and glazed cookie dough. These cookies are a little crunchy and chewy at the same time. Perfect with a cup of coffee or a tall glass of milk!
INGREDIENTS
1 cup butter, softened
1 cup of sugar
1 cup of brown sugar
2 eggs
1/2 teaspoon vanilla extract
1 tablespoon of ground cinnamon
3 1/2 cups of all-purpose flour
1 teaspoon baking soda
FOR THE ENAMEL
1 cup of powdered sugar
2-3 tablespoons of milk
INSTRUCTIONS
Cream of butter and sugars until light and fluffy. Add eggs and vanilla and beat until well combined.
Combine the flour, baking soda and cinnamon. Slowly beat the butter mixture until the dough is smooth and the flour mixture is completely combined.
Line a bread pan with aluminum foil and press the dough into the pan, fold the aluminum foil to cover the dough.
Refrigerate the dough for at least 1 hour, until it is firm. Remove the dough from the mold and the aluminum foil. Cut the dough in 1/2 inch slices and then cut the slices in thirds.
Place the slices on a greased cookie sheet, 3 inches away. Bake in a preheated oven at 350 degrees for 10 minutes, until lightly browned. Remove from oven and let cool on baking sheet for 10 minutes before placing on racks to cool completely.
Once the cookies are completely cool, prepare the icing by mixing powdered sugar with milk, starting with 2 tablespoons of milk, adding more milk if necessary until it reaches a drizzly consistency.
To facilitate spraying, place the icing in a plastic bag and then cut a small hole in one corner of the bag. Gently squeeze the bag to spray the icing onto the cookies. Allow the frosting to dry completely before storing it in an airtight container.