Cinnamon Roll Cookies
Delicious cinnamon roll cookies that combine gooey goodness with simplicity, perfect for any occasion.
Ingredients
For the Dough
- 2 cups all-purpose flour Gold Medal is recommended for reliable performance
- 1 tsp baking powder
- 1 tsp ground cinnamon Freshly ground works best for flavor
- ½ tsp salt
- ½ cup unsalted butter, softened Soften at room temperature for 30 minutes
- ½ cup granulated sugar
- ½ cup brown sugar, packed Light brown for delicate flavor, dark brown for richness
- 1 large egg
- 2 tsp vanilla extract Pure vanilla enhances flavor
For the Filling
- ½ cup brown sugar, packed
- 2 tsp ground cinnamon Preferably freshly ground
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, salt, and cinnamon until well combined. Set aside.
- In another bowl, cream together butter, granulated sugar, and brown sugar until fluffy and light in color.
- Beat in the egg and vanilla extract until smooth, scraping down the sides as needed.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- In a small bowl, combine brown sugar and ground cinnamon for the filling.
- Spread half the cookie dough onto parchment paper, sprinkle with cinnamon filling, and roll tightly.
- Slice the dough into 1-inch rounds and place on a baking sheet lined with parchment paper.
Baking
- Bake for about 10-12 minutes or until golden brown at the edges.
- Let cool on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months. For thicker cookies, chill dough before slicing.