Description
These Cinnamon Roll Sugar Cookies combine the rich flavors of cinnamon rolls with the simplicity of sugar cookies. Featuring a marbled cinnamon filling folded into a buttery sugar cookie dough, these cookies offer a delightful cinnamon-sugar goodness in every bite. Perfect for a cozy snack or dessert, they bake up soft, slightly chewy, and irresistibly aromatic.
Ingredients
Scale
Cinnamon Filling
- 4 tablespoons unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
Sugar Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling: In a small bowl, combine softened butter, light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Mix until smooth and homogeneous. Place the mixture into the freezer for 10 minutes to firm up.
- Prepare the Sugar Cookie Dough: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Separately, in a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the dry ingredient mixture to the wet ingredients, mixing just until blended to avoid overworking the dough.
- Assemble the Cookies: Divide the cookie dough in half. Press one half evenly into the bottom of a mixing bowl or container. Drop small spoonfuls of the prepared cinnamon filling over this layer. Top with the remaining half of the dough and additional dollops of cinnamon filling. Gently fold everything together to create a marbled or swirled effect without fully mixing it.
- Chill the Dough: Scoop the marbled dough into approximately 2-tablespoon-sized balls and place them on a tray. Freeze the balls for 10 minutes to help them firm up and hold shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Space the dough balls about 2 inches apart on the sheet. Bake for 10 to 12 minutes, or until the cookie edges are set but the centers remain slightly undercooked for a soft texture. Remove from oven and transfer to a wire rack to cool completely.
Notes
- Freezing the cinnamon filling and dough helps maintain the shape and enhances the marbled effect in the cookies.
- Do not overmix the dough after adding dry ingredients to keep the cookies tender.
- For extra cinnamon flavor, you can sprinkle a little cinnamon sugar on top before baking.
- Store these cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
