Description
These Cinnamon Roll Sugar Cookies combine the soft, buttery texture of classic sugar cookies with a delightful cinnamon-sugar swirl and a sweet glaze. Perfectly portioned and easy to make, they offer all the flavors of a cinnamon roll in a convenient cookie form, making them an irresistible treat for any occasion.
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 prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air and improve texture, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until the dough is well combined but not overworked to keep the cookies tender.
- Form Cookie Balls: Roll the dough into 1-inch balls and arrange them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Prepare Cinnamon Swirl: In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until fully combined to create a rich and flavorful swirl topping.
- Create Indentations and Fill: Using the back of a spoon or your thumb, make an indentation in the center of each cookie dough ball, then fill each indentation with the cinnamon swirl mixture for a burst of cinnamon goodness.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and lightly golden around the edges, indicating they are perfectly cooked.
- 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, preventing breakage.
- Prepare and Drizzle Glaze: Whisk together the powdered sugar and milk in a small bowl to create a smooth glaze, then drizzle it over the cooled cookies for a sweet finishing touch.
Notes
- Make sure the butter for the dough is softened to room temperature for easier creaming with sugar.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Spacing the cookie dough balls evenly ensures they bake uniformly and don’t merge together.
- Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- The glaze can be adjusted in thickness by adding more milk if too thick or more powdered sugar if too thin.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
