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Shadow of the Fox Booky Cookies!

I've been a fan of Julie Kagawa for the longest time. Everything she writes is absolutely my jam. I fell into her work with The Blood of Eden series, and from there I bounced to The Iron Fey, and then onward to The Shadow of the Fox series. She knows how to hook you, twist the story so you're unsure of what's coming next, and you can't put a book down. To say I'm a fan... it's an understatement. To say I'm not completely honored that we share the same incredible editor at the same imprint would be another understatement.


All said, I went with feelings when thinking of a recipe to pair with Shadow of the Fox. Julie Kagawa's books always make me feel warm and engrossed, they always have the utmost quality, and I never have to worry about it not living up to the hype. Then I got thinking about Shadow of the Fox. A cinnamon roll shapeshifter... she's innocent and tricky, and I love her. She looks like one thing, but can actually be something else entirely. Thus, we have our cinnamon bun cookies, which dare I say, are WAY BETTER THAN CINNAMON BUNS AND YES I KNOW THIS IS BLASPHEMOUS... but you need to know, they pair well with tea or coffee and a deliciously good book like Shadow of the Fox (which you can buy HERE). ****Honestly, during a global pandemic, if you can bake and have the ingredients, make these. They soothe the soul, promise.


So here we go:


Shadow of the Fox Cinnamon Bun Cookies

(adapted from Delish by Joanna Saltz et al)


Ingredients:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon table salt

1 stick softened butter

1/3 cup granulated sugar

1/2 an egg (mix egg and remove half)

1 generous teaspoon oat milk or whatever milk you have on hand

1 teaspoon vanilla extract or vanilla paste

The Cinnamon filling:

1/3 cup packed brown sugar

2 teaspoons cinnamon

2 Tablespoons melted butter

  • mix first three ingredients together in small mixing bowl.

  • transfer melted butter to a measuring cup and grab a pastry brush. I sometimes use a spoon or my fingers when I'm feeling messy


For the red glaze:

1/2 cup powdered sugar

1 Tablespoon milk

food color paste to desired color

  • whisk all of these ingredients together




How to make:


  1. Preheat oven to 350ºF/175ºC and line 1 baking sheet with parchment paper

  2. In a bowl, whisk together flour, baking powder, and salt. This makes it airy and combined

  3. In a mixing bowl, cream butter and sugar until light colored and fluffy, I think this is about 2-3 minutes.

  4. Add egg, milk, and vanilla. Combine just until incorporated. And then add dry ingredients until just combined.

  5. On a floured surface, roll out dough into a rectangle about 1/4 inches thick. About three lengths of a rolling pin. I know that's a weird measurement, but I don't have a ruler on hand, lol

  6. Brush dough with the melted butter.

  7. Sprinkle cinnamon sugar mixture on top, and pat with your hands till it's glued to the dough. Tightly roll up lengthwise into a log.

  8. Using a knife or bench scraper, cut dough in half. Slice in half or thirds, and divide again till you have fairly even pieces.

  9. Place each cookie flat-side down, with an inch of space between.

  10. Bake for about 12 minutes, unless they're thicker, which would be about 14 minutes. They tend to be a bit pale.

  11. Let them sit on the hot pan to firm up, and then transfer to a cooling rack or a plate. It's not that fancy.

  12. Using a fork, drizzle the glaze on top! And thennn ENJOYYYY!!



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Designed and illustrated by Danika Corrall