Description
These cookies combine the best parts of a cinnamon roll and a sugar cookie! They’re soft, chewy, and filled with a rich cinnamon-sugar swirl, then topped with a sweet glaze. Perfect for holiday baking, coffee breaks, or anytime you’re craving something sweet and cozy.
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cinnamon Filling:
- 2 tablespoons unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 teaspoon cinnamon
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
Make the Dough:
In a large bowl, beat together butter and sugar until light and fluffy.
Mix in the egg and vanilla extract until combined.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
Roll and Fill:
Roll out the dough between two sheets of parchment paper into a 10×8-inch rectangle.
Brush the dough with melted butter and sprinkle with brown sugar and cinnamon.
Roll the dough tightly into a log, wrap in plastic wrap, and refrigerate for at least 30 minutes (or freeze for 15 minutes).
Slice and Bake:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch thick rounds and place them 2 inches apart on the baking sheet.
Bake for 10-12 minutes, until the edges are lightly golden.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Make the Glaze:
Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
Notes
Chilling the dough is essential for neat, swirled cookies.
Add chopped pecans or walnuts to the cinnamon filling for extra crunch.
Store in an airtight container for up to 5 days, or freeze for up to 3 months.