Description
These delightful Cinnamon Roll Cookies offer the perfect blend of soft sugar cookie dough rolled with a cinnamon sugar filling and topped with a creamy vanilla frosting. They combine the flavors of classic cinnamon rolls in a convenient cookie form, ideal for sharing or enjoying with a cup of coffee.
Ingredients
Scale
Cookie Dough:
- 3/4 cup butter softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon baking powder
- 2 1/4 cups flour
Cinnamon Sugar Filling:
- 1/4 cup butter softened
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 2 teaspoons flour
Frosting:
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk
Instructions
- Make the Sugar Cookie Dough: In the bowl of a stand mixer, beat the butter and sugar until well combined. Then stir in the egg and vanilla extract until incorporated. Add the baking powder and flour, mixing until combined and scrape down the bowl edges as needed.
- Roll Out the Dough: Spoon the dough onto a large piece of plastic wrap lightly dusted with flour. Using a floured rolling pin, roll the dough out into a 12 x 12 inch square.
- Prepare the Cinnamon Sugar Filling: In a small mixing bowl, combine the softened butter, sugar, cinnamon, and flour. Stir until smooth and evenly mixed.
- Spread the Filling: Dollop the cinnamon sugar mixture over the rolled out dough, then carefully spread it evenly all the way to the edges.
- Roll the Dough: Starting from one edge, roll the dough square tightly into a log, being careful not to squish it. Wrap the log in the plastic wrap and refrigerate for at least one hour to firm up.
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Slice the Dough: Remove the chilled dough log from the fridge and unwrap the plastic. Cut it into 32 even slices.
- Arrange for Baking: Place the slices on a parchment-lined cookie sheet or silicone baking mat, spacing them at least one inch apart for proper baking.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the cookies are light golden brown around the edges.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat the softened butter until smooth. Add powdered sugar, vanilla, and 1 tablespoon of milk, stirring until creamy. Add an additional tablespoon of milk if needed to reach your desired frosting consistency.
- Frost the Cookies: Pipe or spread the frosting evenly over the cooled cookies, then serve or store as desired.
Notes
- Chilling the dough before rolling it out improves ease of handling and can be done for up to 48 hours.
- Use a sharp knife to slice the dough log evenly to ensure uniform baking times.
- Allow cookies to cool completely before frosting to prevent melting of the frosting.
- Adjust the milk in the frosting to achieve your preferred thickness for piping or spreading.
- Store cookies in an airtight container for up to 3 days for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
