Hey there, cookie lover! If you’re anything like me, you dream of those soft, gooey cinnamon rolls fresh from the oven but sometimes don’t want to deal with the fuss of making them from scratch. That’s why these Soft and Chewy Cinnamon Roll Sugar Cookies are my go-to! They capture all the flavors you love from a cinnamon roll, but in a delightful cookie form that’s super easy to whip up. Trust me, once you try them, you’ll be making them again and again for friends and family!
Nutritional Benefits
Let’s chat about why these cookies aren’t just tasty but also a little kind to you. By making them at home, you can control the ingredients to some extent. For example, using high-quality butter and organic sugar can make them a bit more wholesome. Plus, the addition of cinnamon does wonder for your health—it can help regulate blood sugar levels and has antioxidant properties. So while we’re indulging in a sweet treat, we’re sneaking in a little extra love for our bodies!
Adaptable Variations
- Gluten-Free Option: You can easily switch out all-purpose flour for a 1:1 gluten-free flour blend if you or someone you love is avoiding gluten.
- Nutty Goodness: Adding chopped pecans or walnuts to the rolls before you slice them can add a lovely crunch and flavor!
- Less Sugar: If you’re watching your sugar intake, try using a sugar substitute or cutting the sugar by half for less sweetness while still enjoying the deliciousness.
Soft and Chewy Cinnamon Roll Sugar Cookies Recipe
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup brown sugar, packed
- 2 tablespoons ground cinnamon (for filling)
- ½ cup powdered sugar (for icing)
- 1-2 tablespoons milk (for icing)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and continue to mix until fully incorporated.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the brown sugar and ground cinnamon for the filling.
- Roll the cookie dough into two large balls and then flatten each ball into a circle, about ¼ inch thick, on a lightly floured surface.
- Evenly sprinkle the cinnamon and brown sugar mixture over each flattened dough circle.
- Carefully roll each circle into a log shape, starting from one edge and rolling tightly to the other edge.
- Slice the rolled dough into ½ inch thick pieces and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The centers should still look soft.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While the cookies cool, prepare the icing by mixing the powdered sugar with milk in a small bowl until you achieve a smooth, drizzling consistency.
- Drizzle the icing over the cooled cookies and allow it to set before serving.
- Enjoy your soft and chewy cinnamon roll sugar cookies with a cup of tea or coffee!
Practical & Valuable Tips
- For perfectly fluffy cookies, make sure your butter is softened to room temperature but not melted.
- If you don’t have brown sugar, you can substitute it with white sugar by adding a teaspoon of molasses per cup of sugar for that caramel-like flavor.
- Store your cookies in an airtight container at room temperature to keep them soft and chewy for up to a week.
- If you’re baking in a high-altitude area, consider adding an extra tablespoon of flour to help with the texture.
- If you want to enjoy these later, freeze the cookie dough logs pre-sliced, and bake them straight from frozen when you crave a fresh cookie!
Equipment Needed
Here’s what you’ll need to get started:
- A mixing bowl for combining dry ingredients
- A large mixing bowl and an electric mixer for creaming the butter and sugar
- A cookie sheet lined with parchment paper
- A rolling pin for flattening the dough
- A sharp knife for slicing the cookies
- A wire rack for cooling the cookies
- A small bowl for making the icing
Frequently Asked Questions
- Can I make these cookies ahead of time? Absolutely! You can make the dough in advance and refrigerate it for up to 3 days, or freeze it for up to a month.
- What’s the best way to store these cookies? Keep them in an airtight container at room temperature. If you want to keep them for longer, freeze them!
- Can I use margarine instead of butter? Yes, but keep in mind that it may alter the flavor slightly. Butter tends to give you that rich taste that cookies love!
- How can I adjust the sweetness? You can decrease the sugar slightly if you prefer less sweetness, or add in a dark chocolate chip for a nice counterbalance!
- What if I don’t have powdered sugar for the icing? You can simply omit it or make a quick icing sugar by blending granulated sugar in a blender until fine!
I hope you’re excited to try these oh-so-delicious cookies! Once you bake them, please, let me know how they turned out. Did you make any tasty twists? Follow me on Pinterest so we can share baking happiness together, and keep those great recipes coming!
