Description
These Cinnamon Roll Cookies capture the warm, spicy flavor of classic cinnamon rolls in a delightful, bite-sized cookie form. Soft and chewy with a sweet cinnamon-sugar filling and topped with a smooth powdered sugar glaze, these cookies make a perfect treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1 tablespoon ground cinnamon
- 0.5 cup brown sugar, packed
Icing
- 1 cup powdered sugar
- 2-3 tablespoons milk
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt in the dough.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This aerates the butter for a tender cookie texture.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing until fully combined to bind the ingredients and add flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined, avoiding overmixing to keep cookies tender.
- Prepare cinnamon filling: In a small bowl, combine the ground cinnamon and brown sugar to create the warm, spiced filling for the cookies.
- Roll out dough: Transfer half of the cookie dough onto a floured surface and roll it out into a rectangle approximately ¼ inch thick, preparing it for layering with cinnamon sugar.
- Add cinnamon sugar: Sprinkle half of the cinnamon-sugar mixture evenly over the rolled-out dough. Gently press it into the dough to adhere without tearing.
- Shape the dough log: Carefully roll the dough into a tight log, starting from one edge, ensuring the cinnamon-sugar filling stays inside. Slice the log into 1-inch pieces to form individual cookies.
- Arrange on baking sheet: Place the sliced dough pieces onto the prepared baking sheet, spacing them apart to allow for slight spreading during baking.
- Bake cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are cooked through but still soft inside.
- Cool cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Make the icing: Whisk together the powdered sugar and 2 to 3 tablespoons of milk until smooth and pourable, adjusting milk quantity to achieve the desired consistency.
- Decorate cookies: Drizzle the icing over the cooled cookies and allow it to set before serving, adding a sweet finishing touch.
Notes
- Make sure the butter is softened to room temperature for easy creaming and better cookie texture.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and for easy cleanup.
- The icing consistency can be adjusted by adding more milk to thin it or more powdered sugar to thicken it.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
