Easy Cinnamon Roll Cookies
These Easy Cinnamon Roll Cookies. Bring together the best of both worlds: the soft, chewy texture of a classic cookie. And the irresistible cinnamon-sugar swirl of a cinnamon roll. Each bite offers a comforting blend of buttery dough. And warm, gooey cinnamon filling. Reminiscent of freshly baked cinnamon rolls. But with the convenience of a quick cookie recipe. Perfect for those cozy moments. When you need a sweet treat. That feels like a warm hug. In cookie form. The best part? No waiting for the dough to rise!
33 Servings
Ingredients
For the filling:
- 6 tbsp salted butter softened
- ¾ c brown sugar packed
- 1 ½ tbsp cinnamon
For the dough:
- 1 c salted butter softened
- 1 ⅔ c granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 ½ c all-purpose flour spooned and leveled
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 ½ tsp cream of tartar
For rolling:
- ⅓ c granulated sugar
- 1 ½ tbsp cinnamon
Instructions
- Prepare the Filling: Beat together butter, brown sugar, and cinnamon. Until smooth. Scoop small balls of filling onto a parchment-lined tray. And freeze until firm.
- Preheat and Prep: Preheat the oven to 350°F. Line baking sheets. With parchment paper.
- Make the Dough: Beat softened butter until smooth. Then mix in sugar, eggs, and vanilla. Until fluffy. Gently incorporate the dry ingredients (flour, baking soda, salt, and cream of tartar). Until just combined. Fold in the frozen cinnamon filling balls.
- Roll and Bake: Shape the dough into balls. Roll in cinnamon-sugar. And place on baking sheets. Bake for 11-12 minutes. Immediately after baking. Use spoons to shape cookies back into circles. Cool on the pan for 5 minutes. Then transfer to a wire rack.
Notes
To make these delicious cinnamon roll cookies gluten-free. Simply substitute the all-purpose flour. With a high-quality gluten-free flour blend. Look for one that includes xanthan gum. As it helps to mimic the texture of traditional flour. Be mindful that gluten-free flours. Can sometimes require a bit more moisture. So you might need to slightly increase the amount of butter. Or add a splash of milk to the dough. These adjustments. Will ensure that your gluten-free cookies. Are just as soft, and chewy. And delicious as the original version.