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Cinnamon Roll Cookies

Delightful fusion of cookies and classic cinnamon rolls, offering a melt-in-your-mouth texture and rich cinnamon flavor without the hassle of traditional baking.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour For best results, use a high-quality brand like King Arthur.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easy creaming.
  • 1 cup brown sugar Light or dark, depending on your preference for flavor.
  • 1/2 cup granulated sugar
  • 1 large egg Fresh is best; I love using organic when possible.
  • 2 teaspoons vanilla extract Always use pure vanilla for a richer taste.
  • 1 tablespoon ground cinnamon This is where the magic happens.
  • 1/2 cup powdered sugar For glaze.
  • 1-2 tablespoons milk For glazing; adjust for desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium-sized bowl, whisk together the flour, baking soda, and salt until combined.
  3. In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 2-3 minutes.
  4. Add the egg and vanilla extract to the creamed mixture, mixing well until everything is incorporated.
  5. Gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix.
  6. Fold in the ground cinnamon until well-distributed throughout the dough.
Baking
  1. Drop tablespoons of dough onto lined baking sheets, leaving about 2 inches of space between each cookie.
  2. Bake for 10-12 minutes, or until the edges turn golden brown and the centers look slightly underbaked.
Finishing Touches
  1. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
  2. For the glaze, mix powdered sugar and milk until smooth and drizzle over cookies once they are completely cool.

Notes

Store your cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Make-Ahead: Prepare the dough and refrigerate it for up to 2 days before baking.