Description
These Indulgent Cinnamon Roll Sugar Cookies combine the soft, chewy texture of sugar cookies with a delicious cinnamon roll-inspired filling. Perfect for those who love a sweet treat with a hint of cinnamon spice, these cookies offer rich buttery dough swirled with a warm cinnamon-sugar center, delivering cozy flavors in every bite.
Ingredients
Scale
Cookie Dough
- ½ cup Unsalted Butter, softened (Adds a rich, creamy flavor)
- 1¼ cups Granulated Sugar (Sweetens the dough)
- â…“ cup Brown Sugar, packed (Provides a deeper sweetness)
- 1 large Egg (Binds the ingredients)
- 1 tsp Pure Vanilla Extract (Imparts a fragrant flavor)
- 2¾ cups All-Purpose Flour (Gives structure to the cookies)
- ¾ tsp Baking Powder (Helps cookies rise)
- ¼ tsp Salt (Balances sweetness)
- 1 tsp Cornstarch (Adds tenderness to the cookies)
Cinnamon Filling
- 4 tbsp Unsalted Butter, softened (Creates a rich base for filling)
- â…“ cup Brown Sugar, packed (Amplifies sweetness)
- 2½ tsp Ground Cinnamon (Adds classic cinnamon flavor)
- 1½ tbsp All-Purpose Flour (Binds filling ingredients)
- pinch Salt (Enhances sweetness and richness)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the ½ cup softened unsalted butter, granulated sugar, and ⅓ cup brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together 2¾ cups flour, baking powder, salt, and cornstarch. Gradually incorporate the dry ingredients into the wet mixture, mixing until a smooth dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Make the Cinnamon Filling: In a small bowl, blend the 4 tablespoons softened unsalted butter with ⅓ cup packed brown sugar, ground cinnamon, 1½ tablespoons flour, and a pinch of salt until the mixture forms a thick, spreadable paste.
- Assemble the Cookies: On a lightly floured surface, roll the chilled dough into a rectangle approximately ¼ inch thick. Evenly spread the cinnamon filling over the dough, leaving a small border around the edges. Carefully roll the dough into a tight log, starting from a long edge. Wrap the log in plastic wrap and chill for 15 minutes to firm.
- Slice and Bake: Preheat the oven to 350°F (175°C). Remove the dough log from the refrigerator and slice into 24 equal pieces, about ½ inch thick each. Place the slices cut-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 12 minutes or until the edges are lightly golden but centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve immediately or store in an airtight container for up to 5 days.
Notes
- Make sure to chill the dough and cinnamon log to make slicing easier and prevent spreading while baking.
- For a richer taste, you can add a simple glaze of powdered sugar and milk drizzled over cooled cookies.
- These cookies keep well in an airtight container at room temperature for up to 5 days.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor, but the texture may be slightly denser.
