Description
These Soft and Chewy Cinnamon Roll Sugar Cookies combine the best of both worlds, offering a delightful treat that’s easy to make and even easier to devour. Perfect for a cozy afternoon or a sweet surprise for friends and family, these cookies are inspired by classic bakery favorites but with a homemade twist.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup packed light brown sugar (50g)
- 1 large egg (approx. 50g)
- 1 teaspoon vanilla extract (5ml)
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking soda (2.5ml)
- 1/4 teaspoon salt (1.25ml)
- 2 tablespoons unsalted butter, softened (28g) for filling
- 1/4 cup packed light brown sugar (50g) for filling
- 1 tablespoon ground cinnamon (7g) for filling
- 4 ounces cream cheese, softened (113g) for frosting
- 1/4 cup (1/2 stick) unsalted butter, softened (56g) for frosting
- 1 1/2 cups powdered sugar (180g) for frosting
- 1/2 teaspoon vanilla extract (2.5ml) for frosting
- 1–2 tablespoons milk (15-30ml) for frosting
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate 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.
- Divide the dough in half. On a lightly floured surface, roll out one half of the dough into a 12×8 inch rectangle.
- In a small bowl, combine the softened butter, brown sugar, and cinnamon for the filling. Spread half of the cinnamon filling evenly over the rolled-out dough.
- Starting from one of the long ends, tightly roll up the dough into a log. Slice the log into 1/2-inch thick rounds.
- Place the cookie rounds onto the prepared baking sheets, leaving about 2 inches between each cookie. Repeat with the remaining dough and filling.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract and milk until the frosting reaches your desired consistency.
- Once the cookies are completely cool, frost them generously with the cream cheese frosting.
- Enjoy your freshly baked Soft and Chewy Cinnamon Roll Sugar Cookies!
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Variations: Add lemon zest to the dough or chopped nuts to the filling for different flavors.
- Do not overmix the dough to prevent tough cookies.
- Use softened butter for a light and airy dough.
- If the dough is too soft, chill it for 30 minutes before rolling.
- Rotate baking sheets halfway through for even baking.
- Cool cookies completely before frosting to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg