Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar for filling
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water gradually, mixing until dough comes together. Divide dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out one dough disk on a floured surface to about 1/8 inch thickness.
- Cut into rectangles or desired shapes. Mix brown sugar and cinnamon for filling.
- Spread filling onto half of each cut shape, then top with the remaining dough pieces, sealing edges.
- Place on baking sheet lined with parchment. Brush with melted butter, sprinkle with sugar if desired.
- Bake for 15-20 minutes until golden brown. Mix milk, brown sugar, vanilla, and melted butter for glaze, drizzle over baked cookies.
Notes
- Chill the dough to prevent spreading during baking.
- Can substitute with gluten-free flour for a gluten-free version.
- Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg