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Cinnamon Roll Sugar Cookies

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Indulge in the warmth of homemade Cinnamon Roll Sugar Cookies! With a soft, chewy texture and a mesmerizing cinnamon swirl, these cookies are the perfect treat for any occasion. Ready in just 46 minutes, they’re a delightful blend of comfort and flavor.

Ingredients

  • Cinnamon Sugar Filling:
    • 4 tablespoons unsalted butter, softened: Adds richness and carries the cinnamon flavor.
    • â…“ cup brown sugar, packed: Provides sweetness and moisture, contributing to the chewy texture.
    • 1½ tablespoons all-purpose flour: Thickens the filling, helping it to integrate into the dough.
    • 2½ teaspoons ground cinnamon: The star spice that gives these cookies their signature flavor.
    • Pinch salt: Enhances the overall flavor profile.
  • Cookies:
    • 1 cup unsalted butter, softened but still cool to the touch: The base of the cookie dough, providing flavor and structure.
    • 1 â…“ cups granulated sugar: Sweetens the dough and contributes to the crisp exterior.
    • 1 ¾ teaspoons pure vanilla extract: Adds depth and enhances the cookie’s flavor.
    • 1 large egg: Binds the ingredients together, adding moisture and richness.
    • 1 large egg yolk: Increases richness, contributing to the cookie’s tender texture.
    • 2 ¾ cups all-purpose flour (see note): Forms the structure of the cookie.
    • ¾ teaspoon baking powder: Leavens the dough, ensuring a soft, chewy texture.
    • 1 teaspoon cornstarch: Helps create a tender, thick cookie.
    • ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.

Instructions

Warm your oven to 350°F, positioning the racks towards the center. Prepare two baking sheets by lining them with parchment paper.

For the Cinnamon Sugar Filling:

Combine all filling ingredients using a small rubber spatula or fork until they’re thoroughly mixed. Freeze this mixture for about 10 minutes as you start on the cookie dough.

Making the Cookies:

  1. With a hand mixer or a stand mixer equipped with a paddle attachment, cream the butter and sugar together until the mixture is light and fluffy. Incorporate the vanilla, egg, and egg yolk, continuing to mix until everything is well combined. Remember to scrape down the sides of the bowl as needed.
  2. In a different bowl, whisk together the flour, baking powder, cornstarch, and salt. Gradually blend these dry ingredients into the wet mixture until just combined.
  3. Take out half of the cookie dough and flatten the remaining dough across the bottom of your mixing bowl.
  4. Retrieve the cinnamon mixture from the freezer. Using two spoons, create small teaspoon-sized dollops of this mixture and scatter them over the dough in the bowl.
  5. Use the reserved half of the cookie dough to form another layer over the cinnamon bits, pressing down to even it out. Sprinkle the rest of the cinnamon mixture on top, creating a second layer of flavor.
  6. Gently fold and mix the dough with a rubber spatula to barely combine, ensuring some cinnamon mixture remains in chunks while some are swirled into the dough. Avoid overmixing to maintain the marbled effect.
  7. Using a cookie scoop, form the dough into two-tablespoon portions, making sure each has a good mix of dough and cinnamon.
  8. Chill the dough balls on a plate in the freezer for 10 minutes to firm up the butter, preventing excessive spreading during baking.
  9. Space the dough balls a few inches apart on the prepared baking sheets. For thicker cookies, leave the balls as is; for thinner cookies, slightly flatten them. If you have extra dough balls, keep them in the refrigerator until ready to bake.
  10. Bake in the preheated oven for 10-12 minutes. The cookies should spread slightly, with edges turning golden but centers remaining soft.
  11. If any cookies come out misshapen, immediately reshape them using the back of a spoon or a round object to press the edges inward, creating a perfect round shape.
  12. Let the cookies cool on the baking sheets set over wire racks until they firm up.

Notes

  • Room Temperature Ingredients: Ensure your butter, eggs, and egg yolk are at room temperature to achieve a smooth, evenly mixed dough.
  • Customize Your Cinnamon Level: Love cinnamon? Feel free to adjust the amount in the filling to suit your taste.
  • Storing: Keep the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months.
  • Reheating: If you prefer your cookies warm, a quick 10-second zap in the microwave will bring back that just-baked warmth and softness.
  • Freezing Dough: You can freeze the dough balls for later use. Bake straight from the freezer, adding a couple of minutes to the baking time.
  • Making Ahead: The dough can be made ahead and refrigerated overnight. If the dough is too hard to scoop, let it sit at room temperature for a few minutes before proceeding.

Nutrition

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