Description
Delight in these Cinnamon Roll Sugar Cookies, a perfect fusion of classic cinnamon roll flavors with the simplicity and sweetness of sugar cookies. Soft, buttery, and generously coated in cinnamon sugar, these cookies bake up quickly and make an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Topping
- 1/4 cup cinnamon-sugar mix (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until thoroughly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and sugar together using an electric mixer or a sturdy spoon until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter and sugar mixture, mixing until fully blended and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly until a soft dough forms without overmixing to keep the cookies tender.
- Form Cookie Balls: Roll the dough into small, even-sized balls to ensure uniform baking. Then, coat each ball thoroughly in the cinnamon-sugar mixture to infuse maximum flavor and create a delightful sugary crust.
- Prepare Baking Sheet: Place the cinnamon-sugar coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 8–10 minutes or until the edges turn a beautiful golden brown, indicating they are perfectly cooked but still soft inside.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely, ensuring they firm up with the ideal texture.
Notes
- For a softer cookie, slightly underbake by removing them at 8 minutes.
- You can substitute the all-purpose flour with gluten-free flour blend for a gluten-free version.
- Make sure the butter is properly softened to blend well with sugar for a better texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For extra cinnamon flavor, add a pinch more cinnamon into the dough or sprinkle additional cinnamon sugar before baking.
