Cinnamon Bun Crunch Icebox Cookies

Cinnamon Bun Crunch Icebox Cookies


October 22, 2015

I made these for my first book, One Smart Cookie, which I self-published 15 years ago (!!) and soon after selling my initial 10,000 print run was picked up by Whitecap Books. My initial version was low fat, as was the trend in the nineties... I've upped the butter again to make the dough a bit easier to handle. The recipe can be easily doubled for a larger stash.

  • Makes: Makes about 3 dozen cookies.



1/2 cup butter, at room temperature

1/2 cup sugar

1/4 cup packed brown sugar

1 large egg

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt


1/3 cup dark brown sugar

1/4 cup finely chopped pecans (optional)

2-3 Tbsp. honey or golden syrup



1In a large bowl, beat the butter and sugars until well blended. Beat in the eggs and vanilla until fluffy. In another bowl, stir together the flour, baking powder and salt. Add to the butter mixture and stir until the dough comes together. Wrap in plastic and refrigerate for half an hour or so.

2On a lightly floured surface, the dough into a 10-12 inch square. Sprinkle with the brown sugar and pecans, drizzle with honey or golden syrup, and sprinkle with cinnamon. Roll up jelly-roll style, wrap in parchment, twisting the ends to seal, then refrigerate until firm (or for up to a week) or freeze for up to 6 months.

3When ready to bake, preheat the oven to 350?F. Slice the dough ¼-inch thick and place the slices on an ungreased or parchment-lined baking sheet. Bake for 10-12 minutes, until pale golden and set. Transfer to a wire rack to cool.


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