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Cinnamon Roll Cookies with Glaze

Close-up of four glazed cinnamon roll cookies stacked on a white plate, ready to eat.
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Make soft sugar cookies filled with a cinnamon-brown sugar swirl and topped with a simple vanilla glaze for a classic cinnamon roll flavor in cookie form.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup packed light brown sugar
  • 1 tablespoon ground cinnamon
  • 1/4 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)

Instructions

  1. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  3. In a small bowl, mix the brown sugar and cinnamon together for the filling.
  4. Divide the cookie dough in half. On a piece of plastic wrap, roll one half of the dough into a rectangle approximately 10×8 inches.
  5. Sprinkle the cinnamon-sugar mixture evenly over the dough rectangle.
  6. Roll the dough tightly along the long edge, creating a log. Wrap tightly in plastic wrap and chill for at least 2 hours, or until firm. Repeat with the second half of the dough.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Remove one chilled log from the refrigerator. Slice the log into 1/4-inch thick rounds. Place the slices about 2 inches apart on the prepared baking sheets.
  9. Bake for 9 to 11 minutes, or until the edges are lightly golden. The centers should still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if the glaze is too thick.
  12. Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.

Notes

  • For the neatest swirl, make sure your dough is very cold before slicing. If the dough softens while you are cutting, place the log back in the freezer for 15 minutes.
  • If you prefer a thicker glaze, use less liquid. For a thinner drizzle, add more liquid.
  • These slice and bake cookies are excellent for a cookie exchange or holiday baking ideas.

Nutrition

Find it online: https://delishcraze.com/cinnamon-roll-cookies/