Description
Indulge in the comforting flavors of cinnamon rolls, transformed into delightful, chewy cookies! These cookies feature a soft, spiced dough swirled with a sweet cinnamon-sugar filling and topped with a simple vanilla glaze. Perfect for holidays, bake sales, or just a sweet treat any day of the week.
Ingredients
Scale
- For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- For the Filling:
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Prepare the Filling: In a small bowl, combine the melted butter, brown sugar, and cinnamon. Stir until well combined.
- Assemble the Cookies: Divide the cookie dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle approximately 9×12 inches.
- Spread half of the cinnamon-sugar filling evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one of the longer sides, tightly roll up the dough into a log.
- Repeat steps 4-6 with the remaining cookie dough and filling.
- Wrap the dough logs tightly in plastic wrap and refrigerate for at least 1 hour (or up to 2 days) to firm up.
- Bake the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Unwrap the chilled dough logs and slice them into ½-inch thick rounds.
- Place the cookie rounds about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the cookies are cooling, whisk together the powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract in a small bowl. Add more milk, a teaspoon at a time, if needed to reach a drizzling consistency.
- Once the cookies are completely cool, drizzle the glaze over them. Let the glaze set before serving.
Notes
- For extra flavor, you can add a pinch of nutmeg or cardamom to the cinnamon-sugar filling.
- If the dough logs are too hard to slice, let them sit at room temperature for 10-15 minutes.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: PT1H30M
- Cook Time: PT12M
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 25g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Protein: 2g