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Cinnamon Roll Sugar Cookies Recipe

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These Cinnamon Roll Sugar Cookies combine the comforting flavors of cinnamon rolls with the ease of a classic sugar cookie. Featuring layers of cinnamon sugar folded into a tender dough, these cookies bake up soft with a slight crisp on the edges, perfect for a sweet treat that’s both fun to make and delicious to eat.

Ingredients

Cinnamon Sugar Filling

  • 4 tablespoons unsalted butter (softened)
  • ⅓ cup brown sugar (packed)
  • 1½ tablespoons all purpose flour
  • 2½ teaspoons ground cinnamon
  • Pinch salt

Cookie Dough

  • 1 cup unsalted butter (softened but still cool to the touch)
  • 1 ⅓ cups granulated sugar
  • 1 ¾ teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 ¾ cups all purpose flour
  • ¾ teaspoon baking powder
  • 1 teaspoon cornstarch
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and position oven racks near the center. Line two baking sheets with parchment paper and set them aside for baking.
  2. Prepare Cinnamon Sugar Filling: In a small bowl, mix together softened butter, brown sugar, flour, cinnamon, and a pinch of salt until well combined. Use a rubber spatula or fork for mixing. Place the mixture in the freezer for about 10 minutes to firm up while you prepare the cookie dough.
  3. Mix Wet Ingredients: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar until light and creamy. Add vanilla extract, egg, and egg yolk, and continue beating until fully incorporated. Scrape the sides of the bowl as needed.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt. Slowly add this dry mixture to the wet ingredients and beat until just combined.
  5. Layer Dough and Cinnamon Mixture: Remove half of the cookie dough and set aside. Spread the remaining half evenly across the bottom of the mixing bowl. Using two spoons, evenly scatter half of the cinnamon sugar filling pieces (about a teaspoon each) on top of this dough layer. Next, spread the reserved half of the dough over the cinnamon layer to form a second layer and then sprinkle the remaining cinnamon mixture on top.
  6. Gently Fold Dough: Using a rubber spatula, gently fold and mix the layered dough twice by scraping up and over, followed by stirring 1-2 times by hand. Avoid overmixing to keep some cinnamon sugar chunks intact and others swirled throughout the dough.
  7. Scoop and Chill Dough: Use a cookie scoop to portion about two-tablespoon dough balls, ensuring each contains cinnamon mixture. Place the dough balls on a plate and freeze for 10 minutes to firm the butter and prevent excessive spreading during baking.
  8. Arrange and Bake: Place the chilled dough balls 2 inches apart on the prepared baking sheets. For thicker cookies, keep the mounds high; for thinner cookies, gently press the dough balls down. Bake in the preheated oven for 10-12 minutes until cookies have spread, edges begin to brown, and centers are slightly underbaked. Remove from oven and transfer baking sheets to wire racks to cool completely, allowing cookies to firm up.
  9. Shape Cookies if Desired: If cookies bake misshapen due to melting cinnamon sugar, use one of two techniques suggested in the notes to help achieve a perfectly round shape once cookies come out of the oven.

Notes

  • For a perfectly round cookie shape, gently press cookies with the back of a spoon or slightly reshape while still warm after baking.
  • If dough balls remain after placing the first batch on the baking sheet, refrigerate them (not freeze) until ready to bake the next batch once the sheets have cooled.
  • The layering and folding technique ensures pockets of melted cinnamon sugar within the dough, giving these cookies their signature cinnamon roll flavor.
  • Do not overmix after layering to maintain texture variations between dough and cinnamon sugar bits.
  • Softened butter for the dough should be cool to the touch, not melted, to control cookie spread during baking.

Find it online: https://lauracooks.com/cinnamon-roll-sugar-cookies-recipe-2/