Joanna Gaines Crew’s Cookies Recipe

This beloved Joanna Gaines Crew’s Cookies Recipe is a buttery and spiced holiday cutout cookie, which features a distinct hint of ground cinnamon and a rich heavy cream glaze. It’s the perfect shape-holding cookie, utilizing a unique “roll then chill” method to ensure sharp, crisp edges every time.

Joanna Gaines Crew’s Cookies Ingredients

The Cinnamon Dough:

• 3/4 cup (1 1/2 sticks) Unsalted Butter, at room temperature: Essential for creaming.
• 3/4 cup Granulated Sugar: Sweetens the dough and provides structure.
• 1 Large Egg: The binder.
• 2 teaspoons Pure Vanilla Extract: A generous amount for deep flavor.
• 2 1/4 cups All-Purpose Flour: The base. Measured correctly, it ensures the cookies aren’t tough.
• 1 teaspoon Ground Cinnamon: The secret ingredient that sets “Crew’s Cookies” apart from standard sugar cookies.
• 1/2 teaspoon Baking Powder: A small amount of lift without causing the shape to puff and distort.
• 1/2 teaspoon Kosher Salt: Balances the sugar.

The Heavy Cream Glaze:

• 2 cups Confectioners’ Sugar: Sifted to remove lumps.
• 1/2 to 3/4 cup Heavy Cream: Using cream instead of milk or water creates a luscious, opaque white icing that tastes like vanilla frosting.
• 1/2 teaspoon Pure Vanilla Extract: Flavoring for the glaze.

How To Make Joanna Gaines Crew’s Cookies

1. Cream the Base: Preheat the oven to 350°F. In a stand mixer fitted with the paddle attachment, cream the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 4 minutes. Add the egg and vanilla extract and beat for another 30 seconds until well incorporated.
2. Make the Dough: In a large bowl, whisk together the flour, ground cinnamon, baking powder, and kosher salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Mix just until the ingredients come together and a dough forms on the paddle.
3. Roll and Cut (The Reverse Method): Place the soft dough between 2 sheets of parchment paper. Roll it into a sheet about 1/4-inch thick. Remove the top parchment sheet. Use a 2-inch fluted round cookie cutter (or shape of choice) to cut out cookies, leaving them in place on the paper.
4. Chill: Gently peel away the excess dough from between the cutouts (save scraps to re-roll). carefully slide the parchment paper with the cut cookies onto a baking sheet. Refrigerate for at least 30 minutes. Crucial Step: Baking chilled cookies helps maintain the perfect shape.
5. Bake: Bake one baking sheet at a time for 10 to 12 minutes. The edges should be slightly golden. Rotate the baking sheet halfway through for even browning.
6. Cool: Transfer the cookies to a wire rack to cool completely (about 30 minutes). Do not glaze warm cookies.
7. Make the Glaze: Whisk together the confectioners’ sugar, 1/2 cup of the heavy cream, and vanilla. Add remaining cream 1 tablespoon at a time until the glaze reaches “glue consistency.” If you drizzle it back into the bowl, it should hold a ribbon for 10 seconds before melting back in.
8. Decorate: Transfer glaze to a piping bag with a small round tip. Pipe a spiral on each cookie, starting in the middle and leaving a 1/4-inch border. Smooth with a toothpick if needed. Let stand for 1 hour to harden.

Recipe Tips

• The “Reverse” Rolling Technique: Unlike most recipes where you chill the dough before rolling, this recipe has you roll the soft dough immediately and then chill the cut shapes. This makes rolling effortless and ensures the cookies go into the oven ice-cold, preventing spreading.
• Consistency is Key: For the glaze, the “10-second ribbon” test is vital. If it melts in immediately, it’s too runny and will drip off the cookie. If it sits on top like a rope, it’s too thick to spread smoothly.
• Parchment Rolling: Rolling between parchment paper prevents you from adding extra flour to the board, which keeps the cookies tender rather than tough.
• Cinnamon Matters: Do not skip the cinnamon. It gives the cookie a snickerdoodle-like warmth that pairs beautifully with the creamy vanilla glaze.

What To Serve With Joanna Gaines Crew’s Cookies

• Hot Cocoa: The cinnamon notes pair perfectly with chocolate.
• Holiday Cookie Platter: The fluted white shapes look elegant alongside gingerbread.
• Espresso: A sophisticated pairing for adults.
• Milk: The classic choice for kids.

How To Store Joanna Gaines Crew’s Cookies

• Room Temperature: Store in an airtight container at room temperature for up to 5 days. Layer with parchment paper to protect the glaze.
• Freezing Dough: You can freeze the cut, unbaked cookies on a baking sheet, then transfer to a bag. Bake from frozen (add 1-2 minutes).
• Freezing Baked Cookies: Freeze unglazed cookies for up to 2 months. Glaze them after thawing.

Joanna Gaines Crew’s Cookies Nutrition Facts

• Calories: 140 kcal
• Carbohydrates: 18g
• Fat: 7g
• Protein: 1g
• Sugar: 10g

Nutrition information is estimated per cookie (yields approx 30).

FAQs

Try More Recipes:

• Joanna Gaines Churro Cookies Recipe
• Joanna Gaines Lemon Pie Recipe
• Joanna Gaines Sugar Cookies Recipe