Description
Soft, buttery cinnamon roll cookies packed with cinnamon-sugar swirls and drizzled with vanilla glaze. A simple, melt-in-your-mouth dessert perfect for holidays, coffee breaks, or gifting.
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
For the Cinnamon Filling:
- ½ cup brown sugar
- 2 tsp ground cinnamon
- 3 tbsp butter, softened
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Prepare the Dough:
In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla, mixing until smooth.
In another bowl, whisk flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture until a soft dough forms. - Roll Out the Dough:
Divide the dough in half. Roll each piece into a rectangle about ¼ inch thick on a lightly floured surface. - Add the Filling:
Mix the brown sugar, cinnamon, and softened butter. Spread evenly over the dough, leaving a small border. - Form the Roll and Chill:
Gently roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour. - Slice and Bake:
Preheat oven to 350°F (175°C). Slice chilled dough into ¼-inch cookies and place on a parchment-lined baking sheet.
Bake for 10–12 minutes, or until edges are lightly golden. - Glaze the Cookies:
Combine powdered sugar, milk, and vanilla extract. Drizzle over cooled cookies. Let set before serving.
Notes
- Chill the dough: This helps prevent cookies from spreading too much while baking.
- Even swirl: Use a light touch when rolling the dough to keep the cinnamon filling evenly distributed.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for 3 months.
- Extra flavor: Add a pinch of nutmeg or cardamom for a unique twist.
- Prep Time: 25 minutes
- Cook Time: 12 minutes