Cinnamon Roll Sugar Cookies
A delightful fusion of cinnamon rolls and sugar cookies, these treats offer a unique texture and flavor, perfect for any occasion.
Ingrédients
For the Cinnamon Filling
- 4 tablespoons unsalted butter, softened
- 0.5 cups light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1 pinch salt
For the Sugar Cookie Dough
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and tools. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Cinnamon Filling
- In a small bowl, combine the softened butter, light brown sugar, flour, ground cinnamon, and a pinch of salt. Mix until smooth and freeze for 10 minutes.
Make the Sugar Cookie Dough
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a larger bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until fully combined.
Combine Ingredients
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Assemble the Cookies
- Divide the cookie dough in half. Press one half into the bottom of a bowl or plate, drop small pieces of cinnamon filling on top, then cover with the remaining dough.
- Gently fold the layers to create a marbled effect.
Chill the Dough
- Portion the marbled dough into 2-tablespoon-sized balls and freeze for 10 minutes.
Bake the Cookies
- Arrange dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are set.
- Cool on a wire rack before enjoying.
Notes
Store in an airtight container at room temperature for 3-5 days. For longer storage, freeze for up to 3 months.