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Cinnamon Roll Cookies

A delightful twist on classic cinnamon rolls, these soft and chewy cookies are topped with a sweet glaze and packed with rich cinnamon flavor.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Brunch, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use unbleached flour for a more natural flavor.
  • 1 teaspoon baking soda This will help the cookies rise!
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it’s at room temperature for easy mixing.
  • 1 cup brown sugar Light or dark brown sugar works, but dark will give a richer flavor.
  • 1/2 cup granulated sugar For that classic sweet taste!
  • 1 large egg Beaten gently before adding to the mixture.
  • 2 teaspoons vanilla extract Adds a depth of flavor you won’t want to skip!
  • 1 tablespoon ground cinnamon More if you’re a cinnamon lover!
Glaze Ingredients
  • 1/2 cup powdered sugar Make sure to sift it for a smooth glaze.
  • 1-2 tablespoons milk Use more or less to achieve your desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). This will ensure even baking.
  2. In a bowl, mix flour, baking soda, and salt. Set aside.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar using a mixer until light and fluffy, about 2-3 minutes.
  4. Add the beaten egg and vanilla extract to the creamed mixture, and mix well until smooth.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Fold in the ground cinnamon until the cookie dough is evenly mixed.
  7. Drop tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges are golden brown and tops are set.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
  1. For the glaze, mix the powdered sugar and milk until smooth, then drizzle over cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to a week. You can refrigerate the dough for up to 48 hours before baking.