Crispy Cookie Coffeecakes
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I don’t know if I can do these Crispy Cookie Coffeecakes, cinnamon roll iced cookies, heaven in a sweet treat legit justice – but Imma gonna try! These are a piece of my history, a recipe I hold dearly close to my heart, a closely guarded family friends recipe that I am sharing with all of you!
I’m not gonna lie, these aren’t an easy mix and spoon drop cookie! These take time and love to make, it totally comes through in the finished product. It will become a family favorite for you as well!
These were my very favorite Bible School snack.
I might of gotten overly excited to see them at pitch-in’s with friends.
I might of dreamed about these.
I might of stolen some from the church kitchen when I would help with Bible School when I got older.
These are amazing!
This is a yeast sweet dough – don’t be intimidated!
Divide it in half and roll it out- you got this! This dough doesn’t fight you and try to shrink back up on you! Sprinkle on the cinnamon and sugar!
Roll it up and cut in to inch wide spirals!
Place them on a greased/sprayed cookie sheet – this will help make the crispy bottom!
This part is hard but just power through. Take the palm of your hand and smash that spiral!
You can do it!
Bake’em up and cool on a rack!
ICING! Use a simple buttercream or a cream cheese!
Crispy Cookie Coffeecakes
This recipe calls for scalding the milk – it’s an old recipe and I did as it said! I did read this post on scalding milk, if you choose not to scald your milk I cannot be held responsible – it actually may turn out just fine, I have no idea- I wasn’t risking it!
Crispy Cookie Coffeecakes
Ingredients
- 1 package yeast
- 1/4 cup warm not hot water to activate the yeast
- 4 cups sifted flour
- 1 teaspoon salt
- 1 1/4 cups sugar divided
- 1 cup 2 sticks margarine
- 2 eggs
- 1 cup milk scalded and cooled to lukewarm
- 1 Tablespoon cinnamon
Instructions
- In a small bowl dissolve yeast in water.
- In a large bowl combine flour, salt and 1/4 cup sugar
- Cut in margarine with fork or pastry cutter
- Combine eggs, milk and dissolved yeast
- Combine wet ingredients with dry ingredients lightly to form dough
- Cover tightly and refrigerate overnight
- Divide dough in half
- On a floured board roll each piece into 18" x 12" rectangle.
- Mix remaining 1 cup sugar and 1 Tablespoon cinnamon and sprinkle half on each rectangle
- Roll up tightly beginning at the wide side
- Cut each roll into 1 inch slices
- Place each slice on greased baking sheet
- Flatten each one with the palm of your hand - seriously!!
- Bake at 400 degrees about 12 minutes
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
I love this recipe! I got mine from a Sweet older lady at my church who made these for nearly every baby shower or wedding shower!
She has since passed on. This is by far the best recipe ever and she told me to not omit the scalding on the milk!