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Cinnamon Roll Sugar Cookies

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Cinnamon Roll Sugar Cookies

These Cinnamon Roll Sugar Cookies combine the warm, comforting flavors of cinnamon rolls with the classic appeal of sugar cookies, making them a perfect treat for any occasion.

Ingredients

Cinnamon Sugar Filling:

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

Cookies:

  • 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. Prepare for Baking

  • Preheat Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. Make the Cinnamon Sugar Filling

  • Combine Ingredients: In a small bowl, mix together 4 tablespoons softened butter, ⅓ cup brown sugar, 1½ tablespoons all-purpose flour, 2½ teaspoons ground cinnamon, and a pinch of salt until well combined.
  • Chill: Place the mixture in the freezer for about 10 minutes while you prepare the cookie dough.

3. Prepare the Cookie Dough

  • Cream Butter and Sugar: In a large mixing bowl, beat 1 cup softened butter and 1 ⅓ cups granulated sugar until light and creamy.
  • Add Wet Ingredients: Mix in 1 ¾ teaspoons pure vanilla extract, 1 large egg, and 1 large egg yolk, beating until fully combined. Scrape down the sides of the bowl as necessary.
  • Combine Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, ¾ teaspoon baking powder, 1 teaspoon cornstarch, and ¼ teaspoon salt.
  • Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

4. Incorporate Cinnamon Sugar Filling

  • Layer Filling: Spread half of the cookie dough across the bottom of the mixing bowl. Scatter small pieces of the cinnamon sugar mixture over the dough, then spread the remaining dough on top. Add the rest of the cinnamon mixture on top.
  • Fold Dough: Gently fold and mix the dough just until combined. Be careful not to overmix.
See also  Lemon Cheesecake Crescent Rolls

5. Shape and Chill

  • Scoop Dough: Use a cookie scoop to portion out the dough into balls and place them on the prepared baking sheets.
  • Chill: Freeze the dough balls for 10 minutes to help them hold their shape during baking.

6. Bake Cookies

  • Bake: Place the chilled dough balls on the baking sheets and bake for 10-12 minutes. The cookies should spread and have slightly brown edges while the center remains slightly underdone.
  • Cool: Allow the cookies to cool completely on wire racks.

Tips

  • Chilling the Dough: Chilling the dough helps prevent excessive spreading and maintains the shape of the cookies.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to a week.

Frequently Asked Questions (FAQ)

1. Can I use margarine instead of butter?

While margarine can be used, it may affect the texture and flavor of the cookies. For the best results, stick with unsalted butter.

2. What if I don’t have a cookie scoop?

If you don’t have a cookie scoop, you can use a spoon to portion out the dough. Just be sure to roll the dough into balls by hand.

3. Can I make these cookies in advance?

Yes, you can prepare the cookie dough ahead of time and freeze it. Shape the dough into balls, freeze them, and bake fresh cookies whenever you like.

Enjoy your delicious Cinnamon Roll Sugar Cookies with a perfect blend of cinnamon and sugar in every bite!

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