Description
These Cinnamon Roll Sugar Cookies combine the sweet, warm flavors of cinnamon rolls with the soft, chewy texture of sugar cookies. Easy to make and perfect for holiday gatherings or anytime snack, these cookies are coated in a cinnamon-sugar mixture for an extra burst of flavor and a delightful crunch.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Topping
- 1/4 cup cinnamon-sugar mix (1 tablespoon ground cinnamon mixed with 3 tablespoons sugar)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and help with even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together until the mixture becomes light and fluffy, incorporating air to help give the cookies a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well combined.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms without overmixing to maintain tenderness.
- Form and Coat Cookies: Roll the dough into small, evenly sized balls (about 1 inch in diameter). Coat each ball thoroughly in the cinnamon-sugar mixture to add sweet, crunchy exterior flavor.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges turn a light golden brown, indicating they are done but still soft in the center.
- Cool Cookies: Allow the cookies to cool slightly on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them set without breaking.
Notes
- For extra flavor, use a mix of brown sugar and white sugar in the dough.
- Make sure butter is softened but not melted to achieve the best dough consistency.
- Do not overbake; cookies should be soft in the center when you take them out.
- You can substitute butter with a dairy-free margarine to make this recipe dairy-free.
- Store cookies in an airtight container at room temperature for up to 5 days.
