Description
Delight in these Cinnamon Roll Sugar Cookies, combining the soft, buttery texture of classic sugar cookies with a warm cinnamon swirl and a sweet glaze drizzle that mimics your favorite cinnamon rolls. Perfect for satisfying your sweet tooth with a cozy, comforting treat.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, allowing each to incorporate fully, then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine these dry ingredients into the wet mixture, stirring until just combined into a smooth dough.
- Shape Cookies: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Prepare Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until well blended to create the cinnamon filling.
- Fill Cookies: Using the back of a spoon or your thumb, press an indentation into the center of each cookie dough ball. Fill this indentation with a spoonful of the cinnamon swirl mixture.
- Bake: Bake the cookies for 10-12 minutes, or until they are set and lightly golden around the edges, indicating they are cooked through.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
- Make and Drizzle Glaze: Whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle this glaze over the cooled cookies to finish with a sweet and glossy topping.
Notes
- For softer cookies, do not overbake; remove them when edges just start turning golden.
- You can substitute milk with almond or oat milk to make the glaze dairy-free.
- Make sure the butter is softened (not melted) for creaming to incorporate air and achieve a fluffy dough.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding a pinch of nutmeg to the cinnamon swirl can enhance warm flavors.
