Description
Delight in the cozy flavors of these Cinnamon Roll Cookies, a perfect handheld treat that combines the beloved taste of cinnamon rolls with the ease and convenience of cookie baking. Soft, buttery, and filled with a sweet cinnamon-sugar filling, these cookies make a fantastic dessert or snack for any time of day.
Ingredients
Units
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
Filling
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s hot and ready by the time your dough is prepared.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well combined for an even distribution of leavening agents and spice.
- Cream Butter and Sugars: In a separate large bowl, use a hand or stand mixer to cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until smooth and fully incorporated, creating a creamy base for the dough.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring just until combined to avoid overmixing and to maintain a tender cookie texture.
- Prepare the Filling: In a small bowl, mix together the brown sugar and cinnamon, which will create the sweet, spiced filling that defines the cinnamon roll flavor.
- Form the Dough Roll: Place half of the dough onto a piece of parchment paper. Flatten it evenly and then sprinkle the filling mixture over the dough surface. Carefully roll the dough tightly using the parchment paper to help guide a neat, uniform roll.
- Slice and Arrange: Slice the rolled dough into rounds of about ½ inch thick. Place the cookie rounds onto a baking sheet lined with parchment paper, spaced apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges and set in the middle.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For best results, make sure the butter is softened but not melted to achieve a perfect, fluffy dough.
- You can add a cream cheese glaze or icing on top after baking for an extra indulgent touch.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Rolling the dough tightly ensures well-defined cinnamon swirl patterns in each cookie slice.
- If dough is too sticky to roll, refrigerate for 15-20 minutes before shaping.
Nutrition
- Serving Size: 1 cookie (34g)
- Calories: 145
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg
