Description
These Cinnamon Roll Sugar Cookies combine the soft, tender texture of classic sugar cookies with a sweet cinnamon swirl and a delicate glaze, perfectly capturing the flavors of cinnamon rolls in an easy-to-make cookie form.
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to add flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until fully combined into a dough.
- Shape Dough Balls: 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.
- Make Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon to create the cinnamon swirl filling.
- Create Indentations and Fill: Using the back of a spoon or your thumb, make a small indentation in the center of each dough ball. Fill each indentation with a spoonful of the cinnamon swirl mixture.
- Bake Cookies: Bake the cookies for 10-12 minutes or until they are set and the edges turn a light golden color.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare and Drizzle Glaze: Whisk together the powdered sugar and milk to make a smooth glaze. Drizzle the glaze over the cooled cookies to finish.
Notes
- Make sure the butter is softened (not melted) for proper creaming with sugar.
- Indentations should be deep enough to hold the cinnamon swirl without overflowing during baking.
- Use parchment paper or a silicone baking mat for best results and easy cookie removal.
- The glaze should be drizzled only after the cookies have fully cooled to prevent melting.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
