Cinnamon Roll Cookies

$To make these soft and sugary cinnamon roll cookies, you will need: - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 2 teaspoons pure vanilla extract - 3 tablespoons ground cinnamon - ¼ cup powdered sugar (for drizzling) - 2 tablespoons milk (for drizzling) If you don’t have all-purpose flour, use a gluten-free blend. It works well! For butter, you can use coconut oil. This keeps your cookies dairy-free. If you run out of eggs, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. It’s a great substitute! For the sugars, you can use all brown sugar or all white sugar. This can change the flavor a bit but will still be tasty. To bake these cookies, gather these tools: - Mixing bowls - Handheld mixer - Whisk - Wooden spoon or spatula - Baking sheets - Parchment paper - Measuring cups and spoons - Wire rack (for cooling) - Small bowl (for icing) - Fork or piping bag (for drizzling icing) Having these tools ready will make your baking process smooth and fun! {{ingredient_image_2}} First, you need to gather your ingredients. This includes flour, butter, and sugar. Then, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This makes it easier to remove your cookies later. Start by whisking together the flour, baking soda, baking powder, and salt in a medium bowl. Set this bowl aside. In a large bowl, use a mixer to beat the softened butter with granulated and brown sugar. Mix for about 3-4 minutes until it’s creamy and light. Next, add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract. Slowly add the dry mix to the wet mix. Use a wooden spoon to combine them gently. Avoid overmixing, as this can change the cookie’s texture. In a small bowl, mix ground cinnamon with a tablespoon of the cookie dough. This creates a cinnamon paste. Divide your dough into two parts. Mix the cinnamon paste into one part until it’s well blended. Now, take one tablespoon of plain dough and one tablespoon of cinnamon dough. Roll them together to form a ball. Place these on the baking sheets, leaving space between them. Bake for 10-12 minutes. The edges should be light golden brown, and the centers will be soft. After baking, let the cookies cool on a wire rack. This helps them firm up. While cooling, make the icing. In a small bowl, mix powdered sugar and milk. Whisk until smooth and creamy. Once your cookies are cool, drizzle the icing over each one. You can use a fork or a piping bag. Let the drizzle set for a moment before serving. Enjoy your sweet and soft cinnamon roll cookies! To make the best cinnamon roll cookies, focus on the butter. Use unsalted butter that is soft but not melted. This keeps the cookies light and fluffy. When mixing, beat the butter and sugars well. This adds air and makes your cookies soft. Don’t forget to fold in your dry mix gently. Overmixing can make cookies tough. For extra flavor, use fresh ground cinnamon. It adds a nice kick to your cookies. If you want a richer taste, try adding a pinch of nutmeg. One big mistake is not measuring ingredients accurately. Always use dry measuring cups for flour. Too much flour can make your cookies dry. Also, avoid skipping the chilling step if you do it. Chilling helps the cookies hold their shape as they bake. Another mistake is leaving the cookies in the oven too long. Check them at 10 minutes for that soft center. Letting them cool on a wire rack is key too. This keeps the bottoms from getting soggy. To store your cookies, place them in an airtight container. They stay fresh for up to a week. If you want them to last longer, freeze them. Wrap each cookie in plastic wrap, then put them in a freezer bag. They can last up to three months in the freezer. When it's time to eat, you can reheat them in the oven. Set the oven to 350°F (175°C) and warm for about 5-7 minutes. This brings back their softness and warmth. You can also microwave them for about 10-15 seconds, but watch out for overheating. Enjoy your tasty cinnamon roll cookies! Pro Tips Chill the Dough: If the cookie dough is too soft to handle, chill it in the refrigerator for 30 minutes. This helps the cookies maintain their shape while baking. Use Fresh Cinnamon: For the best flavor, use freshly ground cinnamon. Its aromatic qualities can elevate the taste of your cookies significantly. Don’t Overbake: Keep an eye on your cookies towards the end of the baking time. They should be lightly golden around the edges but still soft in the center for the best texture. Store Properly: To keep your cookies soft and fresh, store them in an airtight container at room temperature. You can also add a slice of bread to help retain moisture. {{image_4}} You can make chocolate chip cinnamon roll cookies by adding chocolate chips. Just mix in one cup of semi-sweet chocolate chips into the dough after you combine the wet and dry ingredients. The sweet, melty chocolate pairs well with the cinnamon flavor. This adds a fun twist and extra sweetness to each bite. To make gluten-free cinnamon roll cookies, swap the all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum for the best texture. The rest of the recipe stays the same. These cookies will still taste soft and sweet, perfect for everyone! You can season your cookies with different flavors for special times of the year. Add a teaspoon of nutmeg for a warm touch. In the fall, try adding pumpkin spice instead of cinnamon. This makes the cookies taste cozy and festive, bringing joy to your table! To keep your cinnamon roll cookies soft and sugary, store them in an airtight container. This helps maintain their moisture. You can layer parchment paper between the cookies to prevent sticking. If you want to keep them fresh longer, place a slice of bread in the container. The bread helps keep the cookies soft. Freezing these cookies is a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until they are firm. After that, transfer them to a freezer-safe bag. Be sure to squeeze out all the air before sealing. You can freeze them for up to three months. When you're ready to eat, just thaw at room temperature. Cinnamon roll cookies last about one week at room temperature. If you store them in the fridge, they can last about two weeks. Watch for signs of spoilage like a dry texture or off smell. If they feel hard or look stale, it's time to toss them. Always trust your senses when checking for spoilage! Yes, you can easily make a bigger batch. Just double or triple the recipe. Make sure to adjust your baking sheets and oven space. You may need to bake in batches. This way, you’ll have plenty of cookies to share or store for later. To keep your cookies soft, do not overbake them. Take them out when the edges are light brown. The centers should look a bit underbaked. Also, use room temperature butter and eggs to help create a creamy texture. Let them cool on a wire rack to maintain their softness. Yes, you can make the dough ahead of time! Wrap it tightly in plastic wrap and store it in the fridge for up to 2 days. For longer storage, freeze the dough. Just let it thaw in the fridge overnight before baking. This way, you can enjoy fresh cookies anytime! We covered all the key steps for making delicious cinnamon roll cookies. From gathering ingredients to storing leftovers, you now have everything you need. Remember to try the variations for fun twists, like chocolate chip or gluten-free options. Keep practicing to perfect your texture and flavor. With these tips and tricks, you'll impress friends and family with your baking skills. Each cookie is a warm treat, perfect for any occasion. Enjoy your baking journey!$

Delicious cookies that combine the flavors of cinnamon rolls in a fun, bite-sized treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

2.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 tablespoons ground cinnamon
0.25 cup powdered sugar (for drizzling)
2 tablespoons milk (for drizzling)

Instructions

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cookie removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set this bowl aside for later use.
In a large mixing bowl, use a handheld mixer to beat the softened butter along with the granulated sugar and packed brown sugar. Continue mixing for about 3-4 minutes, or until the mixture is creamy and light in color.
Introduce the eggs to the mixture, adding them one at a time. Make sure to beat well after each addition. Incorporate the vanilla extract into the mix.
Gradually fold the dry ingredient mixture into the wet ingredients using a wooden spoon or spatula, mixing until just combined. Be careful not to overmix, as this can affect the texture of your cookies.
In a small bowl, blend the ground cinnamon with a tablespoon of the cookie dough to form a cinnamon paste. Divide the cookie dough into two equal portions. Mix this cinnamon paste into one part of the dough until it is evenly distributed.
Take one tablespoon of plain dough and one tablespoon of cinnamon dough, rolling them together to create a delightful round ball. Arrange these on the prepared baking sheets, spacing them a few inches apart to allow for spreading.
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges turn a light golden brown. Note that the centers will remain soft but will firm up as they cool.
While your delicious cookies are cooling on a wire rack, prepare the icing by combining the powdered sugar and milk in a small bowl. Whisk until smooth and creamy, creating a drizzle effect.
Once the cookies have cooled completely, use a fork or a piping bag to elegantly drizzle the icing over the top of each cookie, allowing the drizzle to set for a moment before serving.

Notes

Arrange the cookies on a decorative platter or tiered stand to showcase their tempting beauty. A light sprinkle of extra cinnamon or a few whole cinnamon sticks can enhance the visual appeal.

Keyword cinnamon, cookies, dessert