Description
These Cinnamon Roll Sugar Cookies combine the beloved flavors of classic cinnamon rolls with the simplicity and convenience of sugar cookies. Soft, buttery cookies swirled with a cinnamon-sugar filling and finished with a sweet vanilla glaze make a perfect treat for any occasion.
Ingredients
Scale
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon milk
For the Cinnamon Filling:
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light, fluffy, and well incorporated.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and milk until the mixture is smooth and combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until a consistent dough forms.
- Roll Out Dough: Roll the dough out on a flat surface into a rectangle approximately 1/4-inch thick to prepare for filling.
- Apply Cinnamon Filling: Brush the melted butter evenly over the rolled dough, then sprinkle the brown sugar and ground cinnamon evenly on top.
- Form the Cookie Rolls: Starting from one edge, tightly roll the dough into a log shape, then slice it into 1/2-inch thick rounds to form individual cookies.
- Arrange on Baking Sheet: Place the cookie slices on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden brown.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheet briefly before transferring them to a wire rack to cool completely.
- Prepare and Add Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle this glaze over the cooled cookies for a sweet finishing touch.
Notes
- Ensure butter is softened to room temperature for easier creaming and even mixing.
- Slice the rolled dough carefully to maintain the shape of the cinnamon swirls.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies can be frozen unglazed; thaw and glaze before serving.
