Cinnamon Roll Sugar Cookies

Step 1: Prepare the Cookie Dough

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  3. Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, and mix until fully incorporated.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. The dough should be pliable but not sticky.
  5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps make the dough easier to roll out and prevents spreading while baking.

Step 2: Roll and Fill the Dough

  1. Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle, approximately ¼-inch thick.
  2. Make Cinnamon Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon, stirring until fully mixed.
  3. Spread Filling: Spread the cinnamon filling evenly over the rolled-out dough, leaving a small border along the edges to prevent the filling from spilling out.

Step 3: Roll and Slice the Cookies

  1. Roll Up Dough: Starting from one long side, carefully roll the dough into a tight log, similar to a cinnamon roll. Wrap the log in plastic wrap and refrigerate for at least 1 hour to firm up.
  2. Slice the Dough: Once the dough log is firm, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Using a sharp knife, slice the log into ¼-inch thick rounds and place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Bake the Cookies

  1. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the cookies should remain soft.
  2. Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 5: Prepare the Glaze

  1. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk, a teaspoon at a time, until it reaches a drizzling consistency.
  2. Drizzle the Glaze: Once the cookies are cool, drizzle the glaze over each cookie using a spoon or a piping bag for a neater look.

Tips for Success

  • Chilling the Dough: Chilling the dough twice (once before rolling and once after rolling) is essential for keeping the cookies from spreading too much and for holding the spiral shape.
  • Rolling the Dough: If the dough is sticking while you roll it out, sprinkle a little flour on your rolling surface or place the dough between two sheets of parchment paper.
  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well; just thaw at room temperature when ready to enjoy.

These Cinnamon Roll Sugar Cookies combine the soft, buttery texture of a sugar cookie with the warm flavors of cinnamon rolls. Perfect with a cup of coffee or hot cocoa, they’re sure to be a hit with family and friends. Enjoy baking and indulging in these delicious, cinnamon-swirled treats!

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