Description
These Cinnamon Roll Cookies capture the warm, comforting flavors of classic cinnamon rolls in a quick and easy cookie form. Featuring a soft and tender dough swirled with a cinnamon sugar filling, these cookies are perfect for breakfast or an indulgent snack. Baked to golden perfection, they combine the sweetness of brown sugar with a hint of vanilla, making every bite delightful and aromatic.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 2 tsp vanilla extract
Filling
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon
Instructions
- Preheat Oven. Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies evenly and achieving a golden crust.
- Mix Dry Ingredients. In a bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon to ensure they are evenly distributed throughout the dough for consistent flavor and texture.
- Cream Butter and Sugars. In a separate bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie.
- Add Egg and Vanilla. Beat the large egg and vanilla extract into the creamed butter and sugars until completely smooth, which binds the ingredients and adds depth of flavor.
- Combine Wet and Dry. Gradually add the dry flour mixture into the wet ingredients and mix just until combined to avoid overworking the dough, preserving its softness.
- Prepare Filling. In a small bowl, mix together the brown sugar and ground cinnamon that will be used to create the characteristic cinnamon swirl in the cookie dough.
- Assemble Dough Roll. Spread half of the dough evenly on a sheet of parchment paper. Sprinkle the cinnamon sugar filling evenly over this layer. Carefully roll the dough into a tight log shape using the parchment paper to help guide and prevent sticking.
- Slice Dough. Using a sharp knife, slice the rolled dough into even rounds approximately ½ inch thick to ensure uniform baking.
- Arrange and Bake. Place the sliced rounds spaced evenly on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until the cookies turn golden brown around the edges.
- Cool and Serve. Remove the cookies from the oven and let them 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
- Do not overmix the dough after adding the dry ingredients to keep the cookies tender.
- You can chill the dough for 30 minutes before rolling if it’s too sticky to handle.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra touch, drizzle with a simple vanilla glaze once cooled.
- These cookies freeze well for up to 2 months; thaw before serving.
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
