For me, participating in the Great Food Blogger Cookie Swap is an event I look forward to each year. Swapping cookies with fellow bloggers is a lot of fun, but more importantly the event raises money for pediatric cancer research. Raising money to find a cure for cancer is a cause that's near and dear to my heart. Both of my in-laws recently lost their battle with cancer and this is my way of honoring their memory.
First and foremost, I have to give a big, heart-felt shout out to Lindsay from Love and Olive Oil and Julie from The Little Kitchen for all of the time and dedication they put into organizing this event each year. I'm sure managing a project involving over 500 bloggers is a huge undertaking. Much love to you both!
Now, I have to admit that swapping homemade cookies with fellow bloggers can be intimidating because you're essentially baking for other experienced bakers, some of whom you admire and follow their blogs. Deciding what to make is usually an agonizing decision for me, but one look at these Cinnamon Roll Cookies from Wanna Come With and it was love at first sight! Everything about these cookies made me want to reach through the screen and take a bite.
I put my own "holiday" spin on them by adding pumpkin spice to the filling. I love the combination of pumpkin, cinnamon and orange zest.
You may have already read about my aversion to rolled cookie dough from last year's swap when I made these delicious Vanilla Bean Shortbread Cookies with Salted Dulce de Leche Filling, but the annual Great Food Blogger Cookie Swap is definitely one occasion where I am willing to bite the bullet.
These babies (yes, I call my cookies babies) were sent to Kathy at Panini Happy, Preeti at The Big Fat Indian Wedding and Natasha at The Cake Merchant! Each of these women have amazing blogs and I hope they enjoyed the cookies!
In exchange, I received the most amazing Brown Butter Molasses Cookies from Lynsey Lou's (seriously I was obsessed with those things and I ate 3 of them within 5 minutes of receiving the package!), the softest Double Chocolate Crinkle Cookies from Blahnik Baker and who wouldn't love Almond Joy Cookies from A Day in the life on the Farm. Thanks so much for the delicious cookies!!
If you want to participate in this worthy cause, have fun and receive lots of cookies in the mail (and who doesn't!), sign up here to be notified about next year's swap. I promise you won't regret it!Pumpkin Spice Cinnamon Roll Cookies
Makes 3 dozen
Recipe adapted from Wanna Come With
2 1/4 cup all-purpose flour
1/2 tsp pumpkin spice mix
1 cup (2 sticks) unsalted butter, softened to room temp
1/3 cup granulated sugar
3/4 cup powdered sugar
1/2 teaspoon salt
1 tsp freshly grated orange zest
1 tsp vanilla extract
1 large egg, room temp
5 tablespoons + 2 tsp unsalted butter, softened
1/4 cup light brown sugar, packed
1 1/2 tsp light corn syrup
1 tablespoon ground cinnamon
2 tablespoons all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract
1 cup powdered sugar
3 tablespoons light corn syrup
1 tsp vanilla extract
1 tsp heavy cream or milk
dash of cinnamon
Make the filling:
Combine all of the filling ingredients in a large bowl and mix at medium speed using an electric hand mixer until well combined, light and fluffy. Set aside.
Make the cookie dough:
In a small bowl, whisk together the flour and pumpkin spice. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment (or using your electric hand mixer), beat the sugars, salt and orange zest at medium speed until light and fluffy (approx. 3 minutes).
Scrape the sides and bottom of the bowl with a rubber spatula. Add the egg and vanilla and mix on low speed until well combined.
Scrape down the sides and bottom of the bowl again. Add the flour mixture and mix on low speed just until combined.
Roll and assemble the cookies:
Place dough on a sheet of waxed paper and roll into a 12" square. The dough should be easy to handle, if for some reason your dough is slightly sticky, stick in the fridge for a few minutes.
When ready to roll, spread the filling onto the dough in an even layer. Roll the dough into a log, making sure you roll tightly. Wrap in plastic and roll a few times back and forth to help shape the log.
Place in the freezer for 20-30 minutes or until firm.
When ready to bake, preheat oven to 375f and line baking sheets with parchment paper.
Using a sharp knife, cut the log 48 slices that are 1/4" wide. Tip: It helps to rotate the log a quarter turn after each slice to retain the shape.
Place the slices on prepared baking sheets and bake approx. 12 minutes or until the edges are lightly browned. Allow to cool a few minutes on the baking sheet then remove to a wire cooling rack to cool completely before glazing.
To make glaze - combine all ingredients in a medium size bowl and mix to combine. Adjust to your desired consistency (glaze should be thin and easy to spread but should not be too runny). Lightly brush on each cookie with a pastry brush or place in a pastry bag (or plastic storage bag with corner cut off ) and drizzle on each cookie. Allow glaze to dry.
Store leftovers in a single layer in an airtight container for up to 2 days.