Cinnamon Roll Cookies
Delightful cinnamon roll cookies that combine the soft texture of cookies with the warm flavors of cinnamon rolls, complete with a sweet glaze.
Ingredients
Cookie Dough
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 tablespoons cream cheese, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Filling
- 1 ½ tablespoons ground cinnamon
- ½ cup powdered sugar (optional glaze) For optional glaze.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter and cream cheese with the granulated and brown sugars until the mixture is fluffy and light in color.
- Add the egg and vanilla extract, mixing until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined; the dough should be soft and slightly sticky.
- Divide the dough in half and roll each half into a rectangle about ¼ inch thick on a lightly floured surface.
- Sprinkle brown sugar and cinnamon evenly over each rectangle, ensuring even coverage for maximum flavor.
- Roll each dough piece tightly into a log, and then wrap them in plastic wrap. Chill in the refrigerator for 30 minutes to firm up.
Baking
- After chilling, slice the dough into ½-inch rounds and place them on the prepared baking sheet, spaced apart.
- Bake for 10–12 minutes, until the edges are lightly golden. The center may look soft, but they will firm up as they cool.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Drizzle with powdered sugar glaze if desired.
Notes
For best results, ensure your butter and cream cheese are at room temperature for easier mixing and a smoother dough. To avoid spreading, chill the dough as directed.