Description
These soft and chewy Cinnamon Roll Cookies combine the warm flavors of cinnamon rolls with the ease of a cookie. They feature a buttery, snickerdoodle-like dough swirled with a rich cinnamon filling and rolled in cinnamon sugar for an irresistible treat. Perfect for holiday baking or an everyday indulgence, this quick and easy recipe delivers bakery-style cookies in just 35 minutes!
Ingredients
Scale
For the Cinnamon Swirl Filling
- 6 tablespoons salted butter, softened
- ¾ cup brown sugar, packed
- 1 ½ tablespoons cinnamon
For the Cookie Dough
- 1 cup salted butter, softened
- 1 ⅔ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ teaspoons cream of tartar
For Rolling
- ⅓ cup granulated sugar
- 1 ½ tablespoons cinnamon
Instructions
- Make the cinnamon filling: In a bowl, beat together softened butter, brown sugar, and cinnamon until smooth. Using a spoon, form small marble-sized balls of filling and place them on a parchment-lined tray. Freeze for at least 20 minutes until firm.
- Prepare the cookie dough: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs and vanilla extract, mixing until fully combined. In a separate bowl, whisk together the flour, baking soda, salt, and cream of tartar. Gradually incorporate the dry ingredients into the wet mixture, stirring just until combined.
- Fold in the cinnamon filling: Gently mix in the frozen cinnamon filling balls with a spatula, being careful not to overwork the dough. This will create the signature cinnamon swirls throughout the cookies.
- Shape and coat the cookies: Scoop the dough into 2-inch balls, then roll each one in the cinnamon-sugar mixture until fully coated. Arrange the cookies on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Preheat the oven to 350°F (175°C) and bake for 11-12 minutes. The cookies should look slightly underdone in the center but firm around the edges.
- Use the spoon trick: Immediately after removing the cookies from the oven, use two spoons to gently push in the edges, shaping them into thick, round cookies. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- If you prefer a classic cinnamon roll experience, drizzle a simple glaze made of powdered sugar and milk over the cooled cookies.
- Store baked cookies in an airtight container for up to 3 days or freeze them for up to a month.
- To make ahead, freeze the shaped dough balls before baking. When ready, bake straight from frozen, adding 1-2 minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 189 kcal
- Sugar: 17g
- Sodium: 54mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 32mg