Cinnamon Roll Sugar Cookies
These delightful Cinnamon Roll Sugar Cookies combine the warm flavors of cinnamon rolls with the softness of traditional sugar cookies, making them perfect for any occasion.
Ingrédients
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
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, combine the softened butter, brown sugar, flour, cinnamon, and salt to make the cinnamon sugar filling. Mix until fully combined and freeze for about 10 minutes.
- In a large bowl, beat the softened butter with granulated sugar until light, fluffy, and creamy, about 2-3 minutes.
- Add vanilla extract, whole egg, and egg yolk to the butter-sugar mixture and beat until smooth.
- In another bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
Layering and Baking
- Remove half of the dough and set it aside. Spread the remaining half in the bottom of the mixing bowl.
- Scatter the chilled cinnamon sugar filling over the dough layer and top with the reserved half of the dough, pressing it down.
- Fold the layered dough and cinnamon sugar filling gently to maintain distinct chunks and swirls.
- Scoop out two-tablespoon-sized dough balls and freeze them for 10 minutes.
- Arrange the chilled dough balls on baking sheets and bake for 10-12 minutes until the edges begin to brown. Transfer to wire racks to cool completely.
Notes
For best results, do not over-bake the cookies. You can customize them by adding nuts or using different spices. Store in an airtight container at room temperature for up to a week.