Step 1: Prepare the Cookie Dough
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Add Egg and Extracts: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, and mix until fully incorporated.
- 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.
- 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
- Roll Out Dough: On a lightly floured surface, roll the dough into a rectangle, approximately ¼-inch thick.
- Make Cinnamon Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon, stirring until fully mixed.
- 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
- 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.
- 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
- 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.
- 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
- 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.
- 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!