Nostalgic Appeal
These cookies remind me of cozy mornings with the aroma of freshly baked cinnamon rolls filling the air. The combination of cinnamon and sugar is a classic for a reason, and these cookies capture those flavors beautifully. It’s a treat that evokes feelings of warmth, comfort, and pure happiness.
Homemade Focus
While you could certainly buy pre-made cinnamon rolls or snickerdoodle cookies, there’s something special about making these Cinnamon Roll Sugar Cookies from scratch. You control the quality of the ingredients, and the process of swirling the cinnamon mixture into the cookie dough is a fun and creative experience.
Flavor Goal
The flavor profile I’m aiming for is a delightful combination of buttery, sweet, and spiced flavors. The cookie dough provides a soft and chewy base, while the cinnamon sugar filling adds a warm and comforting swirl of sweetness and spice.
Ingredient Insights
Let’s explore the key ingredients that make these cookies so special! For the cinnamon sugar filling, we use [softened butter, brown sugar, flour, cinnamon, and a pinch of salt, creating a sweet and flavorful mixture that melts into the cookie dough]. For the cookies, we combine [softened butter, granulated sugar, vanilla extract, eggs, flour, baking powder, cornstarch, and salt, resulting in a soft and chewy cookie dough].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a mixing bowl, a hand mixer or stand mixer with a paddle attachment, a spatula, a cookie scoop, and baking sheets lined with parchment paper.
Ingredients
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter, softened but still cool to the touch
- 1 ⅓ cups granulated sugar
- 1 ¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Step-by-Step Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C) with racks near the center. Line two baking sheets with parchment paper and set aside.
- Make the Cinnamon Sugar Filling: Mix together all filling ingredients until well combined. Place in the freezer for about 10 minutes while you prepare the cookie dough.
- Make the Cookie Dough: Using a hand mixer or stand mixer, beat butter and sugar until light and creamy. Add vanilla, egg, and egg yolk, and beat until combined. In a separate bowl, combine flour, baking powder, cornstarch, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
- Layer the Dough and Filling: Remove half of the dough from the mixing bowl and spread the remaining dough across the bottom of the bowl. Remove the cinnamon mixture from the freezer and place small pieces all over the dough. Once you have used half of the cinnamon mixture, spread the remaining cookie dough on top, followed by the rest of the cinnamon mixture.
- Fold and Mix: Fold and mix the dough and cinnamon mixture just barely. Do two folds, followed by one or two stirs by hand with a spatula.
- Scoop and Freeze: Scoop the dough into two-tablespoon portions using a cookie scoop. Place the dough balls on a plate and freeze for 10 minutes.
- Bake: Place dough balls a couple of inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, until the edges are beginning to brown and the center is still slightly underdone.
- Cool: Place baking sheets on wire racks and allow cookies to cool completely.
Troubleshooting
- Cookies are spreading too much: Make sure the dough is chilled thoroughly before baking. You can also add a bit more flour to the dough if needed.
- Cookies are dry: Avoid overbaking the cookies. Start checking for doneness at around 10 minutes.
- Cinnamon swirl is not visible: Make sure to fold and mix the dough and cinnamon mixture just barely to create distinct swirls.
Tips and Variations
- Use different extracts in the cookie dough, such as almond extract or lemon extract.
- Add chopped nuts or chocolate chips to the cinnamon sugar filling for extra flavor and texture.
- Drizzle with melted chocolate or a simple glaze made with powdered sugar and milk for an extra touch of sweetness.
Serving and Pairing Suggestions
These Cinnamon Roll Sugar Cookies are delicious on their own, but they also pair well with a glass of milk or a cup of coffee. They’re perfect for a cozy afternoon, a holiday gathering, or any time you want a sweet and comforting treat.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of one cookie. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 150-180
- Fat: Approximately 8-10g
- Saturated Fat: Approximately 5-6g
- Cholesterol: Approximately 30-40mg
- Protein: Approximately 2-3g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Sugar: Approximately 12-15g
- Sodium: Approximately 80-100mg
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of flour), adjust the calculations accordingly.
Irresistible Swirls: Cinnamon Roll Sugar Cookies
These Cinnamon Roll Sugar Cookies are a delicious twist on a classic cookie! They’re soft, chewy, and filled with a warm cinnamon swirl. Learn how to make this easy and flavorful cookie recipe!
Ingredients
Cinnamon Sugar Filling:
- 4 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, packed
- 1½ tablespoons all-purpose flour
- 2½ teaspoons ground cinnamon
- Pinch of salt
Cookies:
- 1 cup unsalted butter, softened but still cool to the touch
- 1 ⅓ cups granulated sugar
- 1 ¾ teaspoons pure vanilla extract
- 1 large egg
- 1 large egg yolk
- 2 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- 1 teaspoon cornstarch
- ¼ teaspoon salt
Instructions
- Preheat and Prep: Preheat oven to 350°F (177°C) with racks near the center. Line two baking sheets with parchment paper and set aside.
- Make the Cinnamon Sugar Filling: Mix together all filling ingredients until well combined. Place in the freezer for about 10 minutes while you prepare the cookie dough.
- Make the Cookie Dough: Using a hand mixer or stand mixer, beat butter and sugar until light and creamy. Add vanilla, egg, and egg yolk, and beat until combined. In a separate bowl, combine flour, baking powder, cornstarch, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.
- Layer the Dough and Filling: Remove half of the dough from the mixing bowl and spread the remaining dough across the bottom of the bowl. Remove the cinnamon mixture from the freezer and place small pieces all over the dough. Once you have used half of the cinnamon mixture, spread the remaining cookie dough on top, followed by the rest of the cinnamon mixture.
- Fold and Mix: Fold and mix the dough and cinnamon mixture just barely. Do two folds, followed by one or two stirs by hand with a spatula.
- Scoop and Freeze: Scoop the dough into two-tablespoon portions using a cookie scoop. Place the dough balls on a plate and freeze for 10 minutes.
- Bake: Place dough balls a couple of inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, until the edges are beginning to brown and the center is still slightly underdone.
- Cool: Place baking sheets on wire racks and allow cookies to cool completely.
Recipe Summary and Q&A
Q: Can I make these cookies ahead of time?
A: Yes! You can bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: Can I freeze these cookies?
A: Yes, you can freeze them. Bake the cookies first, let them cool completely, then freeze them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: Can I use a different type of filling?
A: Absolutely! You can experiment with different fillings, such as a chocolate swirl or a fruit filling.