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These cinnamon roll sugar cookies bring the cozy swirling spice of cinnamon rolls into a soft tender sugar cookie form that’s perfect for a sweet treat any day of the week. Whether for a weekend baking project or a cookie swap, this recipe delivers that unmistakable cinnamon sugar flavor with a satisfying texture that is sure to please both kids and adults alike.
I whipped these up on a whim one afternoon and was pleasantly surprised how the cookie had that classic cinnamon roll warmth without the fuss of yeast or dough rising
Ingredients
- Softened unsalted butter: essential for both the dough and filling to create tender cookies and a spreadable cinnamon mixture
- Brown sugar: adds moisture and caramel notes to the cinnamon swirl choose a fresh packed brown sugar for best flavor
- Ground cinnamon: provides that signature warming spice use a fresh vibrant cinnamon for a bold aroma
- All purpose flour: forms the base of the dough measure it properly by spooning and leveling to ensure a soft crumb
- Granulated sugar: sweetens the dough while helping to create a slight crisp edge
- Pure vanilla extract: enhances overall flavor with sweet floral notes use a good quality extract for best results
- Egg and egg yolk: bind ingredients and add richness to the cookie texture
- Baking powder and cornstarch: work together to give these cookies a light tender crumb
- Salt: enhances all the flavors and balances the sweetness
Instructions
- Preheat Oven and Prepare:
- Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper to prevent sticking and ensure even browning.
- Prepare Cinnamon Sugar Filling:
- Combine 4 tablespoons of softened butter with the brown sugar 1 1/2 tablespoons flour cinnamon and a pinch of salt in a small bowl. Mix thoroughly until you have a consistent cinnamon sugar spread. Place this mixture in the freezer for 10 minutes to firm up while you prepare the dough. This chilling step helps the cinnamon sugar maintain its swirl without melting into the dough.
- Make Cookie Dough:
- In a large mixing bowl beat 1 cup of softened butter and 1 1/3 cups granulated sugar together until the mixture is light fluffy and creamy. Add the vanilla extract large egg and egg yolk then continue beating until fully combined and smooth.
- Combine Dry Ingredients:
- In a separate bowl whisk together the 2 3/4 cups flour baking powder cornstarch and salt to ensure even distribution of leavening and thickening agents. Gradually add the dry ingredients to the wet mixture beating just until combined. Overmixing will toughen the dough.
- Layer Dough and Cinnamon Sugar:
- Remove half of the cookie dough and set it aside temporarily. Spread the remaining dough evenly along the bottom of your mixing bowl. Take the cinnamon sugar filling from the freezer and scatter small teaspoon-sized dollops across this dough layer. Carefully spread the reserved half of the cookie dough on top pressing gently to create a sandwich. Add the remaining cinnamon sugar dollops on top to create another layer of sweet swirls.
- Fold Dough Briefly:
- Using a rubber spatula fold the layered dough and cinnamon sugar mixture just twice by scraping and folding. Follow this with one or two gentle stirs to distribute the cinnamon sugar without fully blending it in. This preserves the beautiful swirled effect in the finished cookies.
- Scoop and Chill Dough Balls:
- Use a two-tablespoon scoop to portion dough balls. Place the dough balls onto a baking sheet and freeze them for 10 minutes. Chilling prevents the cookies from spreading too much while baking.
- Bake Cookies:
- Transfer the chilled dough balls evenly spaced on parchment-lined sheets. Bake for 10 to 12 minutes or until the edges turn golden brown and the centers are just a bit soft. Removing the cookies while slightly underdone ensures they remain soft and chewy as they cool.
- Cool and Serve:
- Allow cookies to cool completely on wire racks. This resting lets the texture settle and the cinnamon swirls become visually distinct.
My favorite part of this recipe is the cinnamon sugar filling. It reminds me of cozy mornings when my family would gather with warm cinnamon rolls fresh from the oven. These cookies capture that same warmth and comfort in a simpler form that makes family moments just as special.
Storage tips
Store cooled cookies in an airtight container at room temperature for up to five days to keep them soft. Layer the cookies between sheets of parchment paper to avoid sticking. For longer storage freeze cookies in a sealed bag or container for up to three months and thaw at room temperature before serving.
Ingredient swaps
You can substitute half of the all purpose flour with whole wheat pastry flour for a nuttier flavor and a slightly denser texture. Use coconut sugar or unrefined cane sugar instead of granulated sugar for a more complex sweetness. For a dairy-free version swap butter with a plant-based spread keeping in mind that texture may be slightly different.
Serving ideas
Serve these cookies with a glass of cold milk or a cup of black coffee for a classic combination. They also pair wonderfully with cream cheese frosting piped lightly on top for a more indulgent treat. Add a sprinkle of flaked sea salt right after baking to contrast the sweetness.
Seasonal twists
Add a pinch of ground nutmeg or cardamom to the cinnamon sugar filling for extra warmth in the fall or winter months. Swap brown sugar for golden syrup in the filling for a springtime twist with floral undertones. Top cookies with finely chopped toasted pecans or walnuts before baking to add crunch and texture.
The warm cinnamon sugar aroma fills the kitchen as these cookies bake instantly bringing everyone together with sweet anticipation. The soft texture and delicate swirls make each bite feel like a cozy celebration.
Frequently Asked Recipe Questions
- → How do I prevent the cookies from spreading too much?
Chilling the dough for about 10 minutes before baking helps the cookies hold their shape and prevents excessive spreading during baking.
- → What creates the cinnamon swirl effect inside the cookies?
Layering the dough with a cinnamon sugar mixture and folding it gently creates visible swirls of cinnamon throughout the cookie.
- → Can I adjust the cinnamon level to make it milder or stronger?
Yes, you can reduce or increase the ground cinnamon in the cinnamon sugar filling to suit your taste preferences.
- → What is the best way to store these sugar cookies?
Store them in an airtight container at room temperature for up to a week to maintain their soft texture and flavor.
- → Why is folding the dough gently important?
Gently folding preserves the distinct layers of cinnamon sugar within the dough, creating those signature swirls and preventing overmixing.