Why make this recipe
Cinnamon Roll Sugar Cookies are a delightful treat that combines the warm, comforting flavors of classic cinnamon rolls with the fun and ease of cookies. Perfect for any occasion, these cookies are soft, sweet, and infused with a swirl of cinnamon goodness. They make a wonderful addition to dessert tables, holiday gatherings, or just a cozy afternoon at home.
How to make Cinnamon Roll Sugar Cookies
Ingredients:
- 4 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
- 1 cup unsalted butter, softened but still cool to the touch
- 1 ⅓ cups granulated sugar
- 1 ¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Directions:
- Preheat your oven to 350°F and position racks near the center. Line two baking sheets with parchment paper and set aside to ensure non-stick baking surfaces.
- In a small bowl, combine softened butter, brown sugar, flour, cinnamon, and a pinch of salt. Mix well using a spatula or fork until fully combined. Freeze this mixture for about 10 minutes while you prepare the cookie dough.
- In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together until light and creamy. Add the vanilla extract, whole egg, and egg yolk. Beat again until smooth, scraping the bowl as needed.
- In another bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients and beat until just combined, being careful not to overmix.
- Set aside half of the cookie dough and spread the other half evenly in the bottom of the mixing bowl. Take the chilled cinnamon sugar filling from the freezer and scatter small teaspoon-sized pieces over this dough layer. Spread the reserved half of the dough on top and gently press it down. Add the remaining cinnamon sugar pieces over this second layer of dough.
- Gently fold the layered dough and cinnamon sugar mixture just twice, followed by one to two stirs with a rubber spatula. This keeps distinct chunks and swirls of cinnamon sugar within the dough.
- Using a cookie scoop, portion out two-tablespoon-sized dough balls and place them on a plate. Freeze the dough balls for 10 minutes to firm up the butter, which helps prevent excessive spreading during baking.
- Place the chilled dough balls a couple of inches apart on the prepared baking sheets. For thicker cookies, keep the dough in high mounds; for thinner cookies, gently pat them down. Bake for 10-12 minutes, until the edges begin to brown and the centers are slightly underdone. Don’t worry if some cinnamon sugar melts out, which might cause slight misshaping.
- Transfer the baking sheets to wire racks and let the cookies cool completely. They will firm up as they cool, resulting in soft, delicious cookies inspired by cinnamon rolls.
How to serve Cinnamon Roll Sugar Cookies
These cookies are best served warm or at room temperature. They can be enjoyed on their own or paired with a cup of coffee or hot chocolate. You can also sprinkle some extra cinnamon sugar on top for an added touch.
How to store Cinnamon Roll Sugar Cookies
Store any leftover cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, they can be frozen for up to three months. Just make sure to layer them with parchment paper to prevent sticking.
Tips to make Cinnamon Roll Sugar Cookies
- Ensure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough; this will help ensure your cookies remain soft and tender.
- Chill the cookie dough balls before baking for thicker cookies that hold their shape better.
Variation
Feel free to add chocolate chips or nuts to the dough for some extra flavor. You can also try different spices like nutmeg or cardamom to change up the taste.
FAQs
1. Can I use margarine instead of butter?
While you can use margarine, it may alter the flavor and texture of the cookies. Butter is recommended for the best results.
2. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum for better texture.
3. How do I make the cookies more cinnamon-flavored?
Increase the amount of ground cinnamon in the cinnamon sugar filling and sprinkle some on top of the cookies before baking for an extra kick.
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Cinnamon Roll Sugar Cookies
Ingredients
Cinnamon Sugar Filling
- 4 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch salt
Cookie Dough
- 1 cup unsalted butter, softened but still cool to the touch
- 1 ⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F and position racks near the center. Line two baking sheets with parchment paper.
- In a small bowl, combine softened butter, brown sugar, flour, cinnamon, and a pinch of salt. Mix until fully combined and freeze for about 10 minutes.
Making Cookie Dough
- In a separate bowl, beat the softened butter and granulated sugar together until light and creamy. Add vanilla extract, whole egg, and egg yolk, and beat until smooth.
- In another bowl, whisk together all-purpose flour, baking powder, cornstarch, and salt. Gradually add to the wet ingredients and beat until just combined.
Combining Dough
- Set aside half of the cookie dough and spread the other half evenly in the bottom of the mixing bowl.
- Scatter small teaspoon-sized pieces of the chilled cinnamon sugar filling over this dough layer. Spread the reserved half of the dough on top and gently press it down, adding the remaining cinnamon sugar pieces.
- Gently fold the layered dough and cinnamon sugar mixture just twice and stir with a rubber spatula.
Baking
- Using a cookie scoop, portion out two-tablespoon-sized dough balls and freeze them for 10 minutes.
- Place the dough balls a couple of inches apart on the prepared baking sheets and bake for 10-12 minutes until edges begin to brown.
Cooling
- Transfer the baking sheets to wire racks and let the cookies cool completely.
