Description
Satisfy your cinnamon roll cravings with these Easy Cinnamon Roll Cookies! Featuring a buttery cinnamon swirl and a sugar-cinnamon coating, these soft and chewy cookies are the perfect sweet treat for any occasion. Enjoy all the flavors of a cinnamon roll in cookie form!
Ingredients
Units
Scale
For the Filling:
- 6 tablespoons butter, softened
- 3/4 cup brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
For the Cookie Dough:
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 2/3 cups granulated sugar
- 3 1/2 cups all-purpose flour (spooned and leveled)
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Optional Topping:
- 1/3 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
Step 1: Make the Cinnamon Filling
- In a mixing bowl, beat 6 tablespoons of softened butter until creamy.
- Add brown sugar and cinnamon, mixing until smooth.
- Roll the mixture into marble-sized balls and place them on a lined baking sheet.
- Freeze for 20 minutes or refrigerate for 1–2 hours until firm.
Step 2: Prepare the Cookie Dough
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In the same mixing bowl, beat 1 cup of softened butter until smooth.
- Add granulated sugar and beat until light and fluffy.
- Mix in eggs and vanilla extract until smooth.
- Gradually add flour, cream of tartar, baking soda, and salt. Stir gently to combine, avoiding over-mixing.
Step 3: Assemble the Cookies
- Fold the frozen filling balls into the cookie dough using a spatula.
- Scoop 2-inch dough balls and roll them in a mixture of granulated sugar and ground cinnamon.
Step 4: Bake the Cookies
- Place the dough balls on prepared baking sheets, leaving about 2 inches of space between each.
- Bake for 11–12 minutes, or until the edges are firm but not golden and the tops are matte.
- Immediately after baking, use spoons to reshape the cookies if needed.
Step 5: Cool and Serve
- Allow the cookies to cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Shaping Tip: Gently press the cookies into a round shape right after baking for a polished look.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Make Ahead: Prepare the filling and dough in advance. Refrigerate for up to 2 days before baking.
- Customization: Add a drizzle of vanilla glaze for extra indulgence!
