Soft and Chewy Cinnamon Roll Sugar Cookies Recipe
Introduction
These Soft and Chewy Cinnamon Roll Sugar Cookies capture the warm, comforting flavors of cinnamon rolls in a simple cookie form. With a sweet cinnamon sugar filling and tender dough, they’re perfect for a cozy treat or sharing with friends and family.
Ingredients
- Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup packed brown sugar
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
- Cookies:
- 1 cup unsalted butter, softened but cool
- 1⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
- Step 1: Prepare the cinnamon sugar filling by creaming together the softened butter, brown sugar, flour, cinnamon, and salt until smooth and well combined. Set aside.
- Step 2: In a large bowl, beat the softened but cool butter with granulated sugar and vanilla extract until light and fluffy.
- Step 3: Add the egg and egg yolk, one at a time, beating well after each addition.
- Step 4: In a separate bowl, whisk together the flour, baking powder, cornstarch, and salt.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Step 6: Divide the dough in half on a piece of parchment paper. Spread half of the cinnamon sugar filling over one half of the dough.
- Step 7: Carefully fold the other half of the dough over the filling to create a layered dough.
- Step 8: Roll the layered dough gently with a rolling pin to seal and even out the thickness.
- Step 9: Using a sharp knife, slice the dough into ½-inch thick cookies and place them on a baking sheet lined with parchment paper, spaced about 2 inches apart.
- Step 10: Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden but the center remains soft.
- Step 11: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Chill the dough before slicing to get cleaner edges and easier handling.
- For a glaze option, drizzle a simple mixture of powdered sugar and milk over cooled cookies.
- Add chopped nuts or raisins to the filling for extra texture and flavor.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to maintain moisture. Reheat briefly in the microwave if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and filling, assemble, and freeze the sliced cookies. Bake directly from frozen, adding a couple of extra minutes to the baking time.
What if I don’t have cornstarch?
You can substitute cornstarch with an equal amount of arrowroot powder or omit it, but using cornstarch helps create a softer cookie texture.
PrintSoft and Chewy Cinnamon Roll Sugar Cookies Recipe
These Soft and Chewy Cinnamon Roll Sugar Cookies combine the comforting flavors of cinnamon sugar filling with a tender, buttery cookie base. Perfectly soft, sweet, and chewy, these cookies capture the essence of cinnamon rolls in a handheld treat ideal for dessert or snacking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup packed brown sugar
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter, softened but cool
- 1⅓ cups granulated sugar
- 1¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
- Prepare the Cinnamon Sugar Filling: In a small bowl, combine the softened unsalted butter, brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Mix thoroughly until smooth and well blended. Set aside.
- Make the Cookie Dough: In a large mixing bowl, cream the cooled but softened butter with granulated sugar until light and fluffy. Beat in the pure vanilla extract, large egg, and egg yolk until fully combined. In a separate bowl, whisk together the all-purpose flour, baking powder, cornstarch, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
- Assemble the Cookies: Roll the dough out on a lightly floured surface into a large rectangle approximately ¼-inch thick. Evenly spread the cinnamon sugar filling over the dough. Starting with the long edge, tightly roll the dough into a log shape. Chill the dough log in the refrigerator for about 30 minutes to firm up and make slicing easier.
- Slice and Bake: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper. Slice the chilled dough log into even rounds about ½ inch thick and place them on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the cookies are lightly golden around the edges but still soft and chewy in the center.
- Cool and Serve: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve and enjoy the soft, cinnamon-scented treats.
Notes
- For best results, ensure the butter for the cookie dough is softened but still cool to maintain the dough consistency.
- Chilling the rolled dough log before slicing helps prevent the cookies from spreading too much during baking.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.
Keywords: cinnamon roll cookies, sugar cookies, soft cookies, chewy cookies, cinnamon sugar filling
