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There’s something magical about the smell of cinnamon filling the kitchen, it instantly brings back memories of cozy mornings, warm ovens, and the joy of baking just for the sake of it. Cinnamon Roll Sugar Cookies blend two comforting favorites into one bite-sized dessert.
They’re soft and chewy, easy to make, and perfect for slowing down and savoring the moment, whether you’re baking for your kids, a cozy night in, or just because you deserve something sweet. This isn’t just a recipe.
It’s a little way to bring warmth back into your day, and it all starts with simple ingredients, a swirl of cinnamon-sugar, and a little time to yourself.
Why You’ll Love this Recipe
If you’re someone who loves warm, homemade treats with just the right amount of sweetness, these Cinnamon Roll Sugar Cookies are for you. They’re soft and chewy with a buttery cinnamon swirl that melts in your mouth, like the best part of a cinnamon roll, wrapped in a cookie. Here’s why they’ll become a favorite:
- Simple to whip up, even on a tight schedule
- No need for yeast or dough proofing
- Perfect balance of cinnamon, sugar, and vanilla
- Great for sharing, gifting, or baking with kids
- A cozy twist on a classic sugar cookie
Ingredients Needed
All-purpose flour: The foundation of the dough, giving your cookies shape while keeping them tender.
Baking powder: Just enough to give a gentle lift without making the cookies too cakey.
Salt: Just a touch of salt to cut the sweetness and bring the flavors together
Unsalted butter (softened): Adds richness and that melt-in-your-mouth texture we all love.
Granulated sugar: gives the cookie its signature sweetness and helps create a soft, smooth texture.
Brown sugar: Adds a little extra depth and helps create that gooey cinnamon swirl.
Ground cinnamon: The key ingredient that gives these cookies their warm, cozy cinnamon roll flavor.
Large egg: Binds everything together and adds a bit of moisture.
Vanilla extract: Brings in a gentle warmth and ties all the flavors together.
Powdered sugar, milk, and vanilla: Combined for the simple, sweet glaze that finishes each cookie perfectly.
Cinnamon Roll Cookies Frosting
The frosting for these Cinnamon Roll Sugar Cookies is the perfect finishing touch, In a small bowl, whisk together powdered sugar, a little milk, and a splash of vanilla extract until smooth. The consistency should be thick enough to hold its shape but soft enough to drizzle beautifully over your cookies. For an extra touch, you can add a pinch of cinnamon to the frosting, enhancing the cinnamon flavor and adding depth. Once your cookies have cooled, generously drizzle this sweet, creamy frosting over them, making each bite even more irresistible.
Tips for Perfect Cinnamon Roll Cookies
Use Room Temperature Butter:
Ensure your butter is softened, not melted. Room-temperature butter is key to achieving the right dough texture, resulting in cookies that are light and tender.
Don’t Overbake:
Monitor the cookies closely and take them out of the oven once the edges start to turn a light golden color. As they cool on the baking sheet, the cookies will become more firm.
Boost the Cinnamon Flavor:
For an extra boost of cinnamon, consider sprinkling a bit more into the dough or frosting. This will intensify the flavor and make the cookies even more irresistible.
Let the Cookies Cool Before Frosting:
Let your Soft and Chewy Cinnamon Roll Sugar Cookies cool down before applying the frosting to prevent it from melting away and to keep the texture just right.
Storage Tips
Storing at Room Temperature:
Keep your cookies in a sealed container at room temperature for up to 3-4 days to maintain their soft, chewy texture.
Refrigeration:
To keep your cookies fresh for a longer time, store them in an airtight container in the fridge for up to a week. When you’re ready to enjoy them, let them come back to room temperature for the best texture.
Freezing:
To store your Soft and Chewy Cinnamon Roll Sugar Cookies for an extended period, wrap them tightly in plastic wrap and place them in a freezer bag. They’ll remain good for up to 3 months. When you’re ready to indulge, simply let them sit at room temperature until they’re thawed.
Cinnamon Roll Sugar Cookies: Irresistibly Soft And Chewy
Equipment
- Bowls for mixing: A large one for the dough and a smaller one for your filling, to keep things organized.
- Electric mixer: Whether you use a handheld or stand mixer, both will do a great job of blending your ingredients.
- Dough roller: Helps to roll out the dough to the perfect thickness.
- Baking sheet: any standard size will do
- Parchment paper: Prevents your cookies from sticking to the baking sheet and makes cleanup a breeze.
- Sharp knife or dough scraper: Ideal for cutting perfect cinnamon rolls with clean, smooth edges.
- Measuring cups and spoons: Ensure precise ingredients for the best results, without any guesswork.
- Small whisk or spoon: perfect for mixing up the glaze
Ingredients
For the Cookie Dough:
- 3/4 cup of unsalted butter 1½ sticks, brought to room temperature.
- ¾ cup granulated sugar or ½ cup white and ¼ cup brown sugar.
- 1 egg
- 2 Tsp vanilla extract
- 2¼ cups all-purpose flour
- ½ Tsp baking powder
- ¼ Tsp salt
For the Cinnamon Filling:
- 2 tbsp of butter either melted or softened to a very soft consistency.
- ¼ cup granulated or brown sugar
- 1 Tbsp cinnamon
For the Glaze:
- 1 cup powdered sugar
- 2 –3 Serving spoonfuls milk
- ½ Small spoonful vanilla extract
Instructions
- Prepare the Dough: Beat the softened butter with both sugars in a big bowl until light and airy (around 2–3 minutes with a hand mixer). Crack in the egg and pour in the vanilla, then mix until everything is smoothly blended together. This creates the rich, buttery base of your cookies.
- Mix the Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon, and whisk until well blended. Gradually mix the dry ingredients into the wet ones, stirring gently until everything comes together. Be careful not to overmix, this helps your Cinnamon Roll Sugar Cookies stay soft and chewy.
- Roll Out the Dough: Lightly flour a clean surface and roll out the dough into a rectangle, about ¼ inch thick. Take your time here, this will be the canvas for that signature cinnamon swirl.
- Make the Cinnamon Filling: In a small bowl, blend the softened butter, brown sugar, and cinnamon together until the mixture is smooth and fully incorporated. Gently spread this over the rolled-out dough from edge to edge. The filling should reach every corner so each bite has that cozy, cinnamon-sugar flavor.
- Roll It Up: Roll the dough into a tight log beginning at the longer side. Tightly cover the dough with plastic wrap and chill it in the refrigerator for 30 to 45 minutes so it can firm up and keep its form.
- Slice and Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Take the chilled dough out of the wrap and cut it into round slices about half an inch thick. Place the cookies on the baking sheet, ensuring there's enough space between each one. Bake for 10 to 12 minutes, or until the edges have a subtle golden hue.
- Cool and Glaze: Let the cookies sit on the baking tray for a few minutes, then transfer them to a wire rack to cool completely. If you'd like a sweet finishing touch, mix powdered sugar, a splash of milk, and a little vanilla extract to create a simple glaze. Drizzle over the cooled cookies and enjoy.
Notes
- Calories: 220
- Total Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 45mg
- Total Carbohydrates: 30g
- Sugars: 18g
- Protein: 1.5g
FAQs
What makes cookies stay soft and chewy?
The right fat (like butter), proper baking time, and a touch of brown sugar can help. Brown sugar keeps moisture locked in, which means soft centers and chewy edges.
Why are my sugar cookies chewy?
The perfect chewiness in cookies comes from the right combination of ingredients, like using both white and brown sugar, along with just enough butter. Also, pulling them out of the oven a little earlier than usual can help keep that soft, chewy texture.
What’s the difference between soft and chewy cookies?
Soft cookies are tender and cake-like. Chewy cookies have more bite and stretch thanks to higher moisture and sugar ratios.
What’s the secret to a crunchy cookie?
Use more white sugar than brown, bake a little longer, and reduce moisture-rich ingredients like eggs.
Why don’t my sugar cookies keep their shape?
If you skip chilling the dough, your cookies might spread too thin. Make sure to chill the dough before baking so they maintain their shape.
What’s the role of eggs in cookie dough?
Eggs play a key role in holding the dough together while adding moisture. They also help give the cookies their structure and texture.
White sugar or brown sugar, which makes cookies softer?
Brown sugar adds softness and depth of flavor due to its molasses content. A mix of both is usually best.
Melted or softened butter, what’s better for cookies?
Softened butter gives you more control and creates a light, tender texture. Melted butter often leads to flatter, denser cookies.