Soft and Chewy Cinnamon Roll Sugar Cookies
These Cinnamon Roll Sugar Cookies combine soft sugar cookie dough with a cozy cinnamon-sugar swirl and a sweet vanilla icing drizzle.
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 teaspoons vanilla bean paste divided
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 cup confectioners' sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined; set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the egg and 1 teaspoon of the vanilla bean paste to the butter mixture and beat until smooth and fully combined.
- Add the dry ingredients to the wet ingredients in 2 to 3 additions, mixing on low speed just until a soft dough forms and no dry flour remains.
- In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined and free of lumps to make the filling.
- Lightly flour a clean work surface and roll the cookie dough into a rectangle about 1/4 inch thick.
- Sprinkle the cinnamon-brown sugar mixture evenly over the rolled-out dough, reaching all the way to the edges.
- Starting from one long edge, tightly roll the dough into a log to create a spiral, pinching the seam gently to seal.
- Transfer the dough log to a baking sheet or plate, cover lightly, and refrigerate for at least 30 minutes until firm enough to slice.
- Once chilled, use a sharp knife to slice the log into 1/4-inch-thick rounds and arrange them on the prepared baking sheets, spacing about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are just starting to turn light golden and the centers look set.
- Allow the cookies to cool on the baking sheets for 3 to 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies cool, whisk together the confectioners' sugar, milk, and remaining 1/2 teaspoon vanilla bean paste in a small bowl until smooth and pourable.
- Drizzle the vanilla icing over the cooled cookies, let the icing set for several minutes, then serve or store.
Notes
- Chill the dough log thoroughly so the spirals hold their shape and slice cleanly.
- For neater drizzles, transfer the icing to a small piping bag or a zip-top bag with a tiny corner snipped off.
- For neater drizzles, transfer the icing to a small piping bag or a zip-top bag with a tiny corner snipped off.