Rum Butter Cinnamon Swirl Cookies
- 2 1/2 cup + 1 Tbs sifted white flour
- 1 1/2 tsp baking powder
- 1 cup sour cream
- 200 gram butter, at room temperature
- 1 cup brown sugar
- 4 TBS oil(I use canola oil)
- 2 tsp cinnamon
- 1 tsp dark rum
- 1/8 tsp salt
- 1/2 cup powdered sugar
- 1 tsp rum
- 1 tsp milk, plus more to thicken
- 1/8 tsp vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, add the flour and baking powder. Mix to combine. Cut the butter into cubes, and add it to the flour, along with the sour cream. Mix until a smooth dough forms. Gather the dough into a ball, wrap it in plastic wrap, and place it in the fridge to chill for 30 minutes.
- Combine brown sugar, cinnamon, oil, salt, and rum in a small bowl and mix together until combined.
Assemble + Bake
- Preheat oven to 345F/ 175C. Dust a silicone baking mat lightly with flour. Take the dough out of the fridge and cut it into two. Roll out one half at a time into a long rectangle- roughly the length of your two palms together with fingers spread apart. Spread half the filling on to the dough, leaving a half inch at the top(the long side), without filling. Starting from the edge closest to you, roll up the dough tightly. Arrange the log so the crease is on the bottom. Cut slices about a finger-width in length with a sharp knife, and place the cookies on a baking sheet. Leave space between them because they will expand! Repeat with the second half of dough. Bake for 20-25 minutes, until the tops are golden.
- While the cookies cool, prepare the icing. Place powdered sugar, rum, vanilla, and milk in a small bowl and mix with a fork to combine. If the icing is too thick to drizzle comfortably, add a 1/4 tsp of milk at a time. Its better on the thicker side than the thinner side, so only add as much milk just as necessary! Once the cookies cool, drizzle them with icing, and let it set for 5-10 minutes.
- To freeze the cookies, let the icing harden and place them immediately in a freezer-storage ziplock bag. Zip until only an inch is left, and suck the rest of the air out for the perfect air-tight seal! To defrost, simply set out the cookies on the counter for about 15 minutes to thaw.