Description
These Cinnamon Roll Sugar Cookies combine the irresistible flavors of cinnamon rolls with the soft, chewy texture of classic sugar cookies. Featuring a sweet cinnamon filling swirled into buttery cookie dough, they’re perfect for holiday treats or any cozy occasion.
Ingredients
Scale
Cinnamon Filling
- 4 tablespoons unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
Sugar Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling: In a small bowl, combine softened butter, light brown sugar, flour, ground cinnamon, and a pinch of salt. Mix until smooth and well blended. Place the mixture in the freezer for 10 minutes to firm up slightly, making it easier to fold into the dough later.
- Prepare the Sugar Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents. In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredients to the wet mixture, mixing gently to form a smooth dough.
- Assemble the Cookies: Divide the dough into two equal halves. Press one half evenly into the bottom of a mixing bowl or a large bowl. Drop small spoonfuls of the chilled cinnamon filling over the pressed dough. Then, add the remaining dough on top along with additional cinnamon filling. Gently fold or swirl the mixture to create a marbled cinnamon effect without fully mixing it in.
- Chill the Dough: Portion the marbled dough into balls using about 2 tablespoons of dough per piece. Place the dough balls on a tray and freeze for 10 minutes to help them hold their shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the chilled dough balls on the sheet, spacing them approximately 2 inches apart to allow for spreading. Bake for 10-12 minutes or until the edges are set but the centers remain slightly soft. Remove from oven and transfer cookies to a wire rack to cool completely.
Notes
- Freezing the cinnamon filling helps it hold together when folded into the dough for a distinct marbled pattern.
- Chilling the dough balls before baking prevents excessive spreading, keeping cookies thick and tender.
- Do not overbake; the centers should remain slightly soft for the perfect chewy texture.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- For extra flavor, sprinkle a little cinnamon sugar on top before baking.
