Description
Delight in these Cinnamon Roll Sugar Cookies that combine the best of cinnamon roll flavors with soft, buttery sugar cookie dough. Featuring a marbled cinnamon filling folded into a tender dough, these cookies are baked to perfection with a slightly undercooked center for extra softness and a chewy texture.
Ingredients
Scale
Cinnamon Filling
- 4 tablespoons unsalted butter, softened
- ½ cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- Pinch of salt
Sugar Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cinnamon Filling: In a small bowl, combine the softened butter, light brown sugar, all-purpose flour, ground cinnamon, and a pinch of salt. Mix thoroughly until the mixture is smooth and well combined. Place the cinnamon filling in the freezer for 10 minutes to firm up.
- Prepare the Sugar Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt. In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes. Add the egg and vanilla extract, mixing until fully incorporated. Gradually add the dry flour mixture to the wet ingredients, stirring until just combined to avoid overmixing.
- Assemble the Cookies: Divide the cookie dough into two equal halves. Press one half firmly into the bottom of a mixing bowl or container. Drop small pieces of the chilled cinnamon filling evenly over the pressed dough. Top with the remaining half of the dough and additional cinnamon filling pieces. Gently fold and mix the dough just enough to create a marbled effect with the cinnamon filling; avoid fully combining to preserve the swirl pattern.
- Chill the Dough: Using a tablespoon or cookie scoop, portion the marbled dough into 2-tablespoon-sized balls. Place the dough balls on a tray and freeze them for 10 minutes. This chilling step helps the cookies hold their shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. Arrange the chilled dough balls onto the baking sheet, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 10-12 minutes, or until the edges are firmly set but the centers remain slightly underbaked for a soft and chewy texture. Remove from the oven and transfer the cookies to a wire rack to cool completely.
Notes
- For best texture, do not overmix the dough when combining the dry and wet ingredients.
- Freezing the cinnamon filling and cookie dough helps maintain the marbled effect and prevents excessive spreading during baking.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a stronger cinnamon flavor, you can add an extra ½ teaspoon of cinnamon to the filling.
- To make smaller cookies, reduce dough ball size and adjust baking time accordingly.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cinnamon roll cookies, sugar cookies, cinnamon sugar cookies, marbled cinnamon cookies, soft cookies, easy cookie recipe
