Description
These Cinnamon Roll Sugar Cookies combine the tender, buttery texture of sugar cookies with a delightful cinnamon swirl, reminiscent of classic cinnamon rolls. Perfectly soft and topped with a sweet glaze, they make an irresistible treat for holidays or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Cinnamon Filling
- 3 tablespoons unsalted butter, melted
- ⅓ cup brown sugar
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a tender texture for the cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed butter mixture, beating until well combined for flavor and structure.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until a soft dough forms without overworking to keep the cookies tender.
- Roll Out Dough: Divide the dough into two equal parts, then roll each between parchment paper into a 9×12-inch rectangle, preparing for the cinnamon filling.
- Prepare Cinnamon Filling: In a small bowl, combine melted butter, brown sugar, and ground cinnamon until well mixed for a sweet, spiced spread.
- Spread Filling and Roll Dough: Spread the cinnamon mixture evenly over each dough rectangle, then carefully roll each from the long edge into a tight log to create the cinnamon swirls.
- Chill Dough Rolls: Wrap the logs in plastic wrap and refrigerate for at least 1 hour to firm up the dough for slicing.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Slice and Bake: Slice the chilled dough rolls into ½-inch rounds and place them 2 inches apart on the baking sheets. Bake for 10–12 minutes or until edges are lightly golden.
- Cool Cookies: Allow the cookies to cool on the baking sheet briefly, then transfer to a wire rack to cool completely for proper glazing.
- Make and Apply Glaze: Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle this over the cooled cookies and allow it to set before serving.
Notes
- For a stronger cinnamon flavor, add a pinch of nutmeg or clove to the cinnamon filling.
- The dough logs can be made ahead and frozen for up to 2 months; thaw before slicing and baking.
- Ensure dough is well chilled to achieve clean slices and better cookie shape.
- Adjust milk quantity in glaze to achieve desired consistency.
