Description
These Cinnamon Roll Sugar Cookies combine the soft, buttery texture of sugar cookies with the sweet, spicy swirl of cinnamon sugar, inspired by classic cinnamon rolls. Perfectly baked and topped with a smooth vanilla glaze, they make a delightful treat for holidays or any occasion.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Filling
- 1/4 cup light brown sugar, packed
- 1 tablespoon ground cinnamon
- 2 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine evenly.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3-5 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until they are fully incorporated into the creamed butter mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Avoid overmixing to keep cookies tender.
- Chill Dough: Divide the dough in half, flatten each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up the dough for easier handling.
- Prepare Cinnamon Filling: In a small bowl, combine the light brown sugar and ground cinnamon thoroughly.
- Roll and Fill Dough: On a lightly floured surface, roll one portion of dough into a rectangle about 1/4 inch thick. Brush the surface evenly with melted butter, and sprinkle the cinnamon sugar mixture uniformly over it.
- Shape Dough Log: Starting from one end, tightly roll the dough into a log shape and wrap it in plastic wrap. Repeat the rolling and filling process with the second dough disc.
- Chill Logs: Refrigerate the wrapped dough logs for 30 minutes to firm up for clean slicing and to maintain the swirl shape during baking.
- Preheat 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 logs into 1/2 inch thick rounds, place them about 2 inches apart on the baking sheets. Bake for 9 to 11 minutes until cookie edges turn lightly golden.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to set, then transfer them to a wire rack to cool completely.
- Make Glaze: In a small bowl, whisk together the powdered sugar, milk (using 2 to 3 tablespoons as needed for consistency), and vanilla extract until smooth.
- Glaze Cookies: Drizzle the glaze over completely cooled cookies for a sweet finishing touch before serving.
Notes
- For a stronger cinnamon flavor, increase the cinnamon in the filling by 1/2 teaspoon.
- Ensure the dough is well chilled before slicing to maintain the cinnamon swirl and clean shapes.
- Store the cookies in an airtight container at room temperature for up to 4 days to preserve freshness.
