Cinnamon Roll Sugar Cookies
These Cinnamon Roll Sugar Cookies are soft, comforting, and infused with warm cinnamon flavor, making them a perfect treat for any occasion.
Ingredients
For the Filling
- 4 tablespoons unsalted butter, softened adds richness
- ⅓ cup brown sugar, packed provides moisture and a deep flavor
- 1½ tablespoons all-purpose flour helps bind the sugar mixture
- 2½ teaspoons ground cinnamon adds aromatic warmth
- pinch salt enhances flavor
For the Cookies
- 1 cup unsalted butter, softened but still cool to the touch provides structure and moisture
- 1 ⅓ cups granulated sugar sweetens and contributes to texture
- 1 ¾ teaspoons pure vanilla extract offers depth of flavor
- 1 large egg binds ingredients together
- 1 large egg yolk adds richness
- 2 ¾ cups all-purpose flour the main structure of the cookies
- ¾ teaspoon baking powder helps cookies rise
- 1 teaspoon cornstarch contributes to a soft texture
- ¼ teaspoon salt balances sweetness
Instructions
Preparation
- Cream together the softened unsalted butter, brown sugar, all-purpose flour, ground cinnamon, and salt in a mixing bowl until smooth.
- In a separate bowl, cream the cool unsalted butter and granulated sugar until light and fluffy.
- Add the vanilla extract, egg, and egg yolk to the butter and sugar mixture and mix until fully combined.
- Gradually sift in the all-purpose flour, baking powder, cornstarch, and salt, mixing until just combined.
- Divide the dough in half, form each half into a log, and wrap securely in plastic wrap. Chill in the refrigerator for at least one hour.
Baking
- Preheat the oven and slice the chilled dough logs into evenly sized rounds.
- Place the dough rounds on a baking sheet lined with parchment paper, leaving space in between.
- Scoop filling onto the center of each round, folding the edges of the dough over the filling.
- Bake until slightly golden at the edges, approximately 10-12 minutes.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to five days. Dough can be frozen for up to three months.