Egg-less Cinnamon Pinwheel Cookies
Simple egg-less butter cookies with buttery cinnamon sugar filling. Crispy edges with a chewy and soft centre.
Ingredients
Cookie dough
- 180 g All-purpose flour ¾ cup
- 100 g Butter (room temperature, unsalted) ¼cup+3 tbsp
- 80 g Sugar(powdered) ⅓ cup
- 20 g Cornflour 3 tbsp
- 1 tsp Baking powder
- ¼ tsp Salt
- 2 tsp Vanilla Extract(optional)
- 30 g Milk(room temperature) ¼ cup
Filling
- 90 g Brown Sugar ½ cup
- 4 g Ground cinnamon ½ tbsp
- 30 g Butter (softened, unsalted) 2 tbsp
Instructions
- On low speed, cream butter until no lumps remain.
- Add sugar and beat on medium speed for 3-4 minutes or until the mixture becomes pale and fluffy.
- Add vanilla and mix till well blended.
- Sift in flour, cornflour, baking powder, and salt. Combine till dry ingredients are invisible.
- Add milk in two installments and combine with fingers to form a dough.
- Wrap the dough with a cling wrap. Freeze for 30 minutes/ Chill for 1 hour.
- In a small bowl mix brown sugar and cinnamon till there are no lumps. Set aside.
- Break the dough in to a bowl and work with hands till it becomes smooth.
- Place parchment/butter paper on a rolling surface. Place the dough and again place a parchment paper on top.
- Roll the dough into a rectangular sheet with 1/2 to 1 cm thickness.
- Spread softened butter on the sheet evenly.
- Spread the brown sugar and cinnamon mix evenly.
- Roll the dough tightly into a log. Divide the roll into two.
- Wrap each roll individually with a cling wrap and refrigerate for 2 hours/freeze for 1 hour.
- Preheat the oven to 180℃/350℉.
- Cut the roll into thin slices of around 1/2 cm thickness.
- Place them on a parchment/butter paper lined baking tray with little distance between them.
- Bake them in the preheated oven at 180℃/350℉ for 10-12 minutes or until they achieve a golden brown colour.
- Remove the cookies from the tray after 10 minutes and place them on a wire rack to cool completely. Store in an airtight container.