Soft and Chewy Cinnamon Roll Sugar Cookies
These soft and chewy cinnamon roll sugar cookies combine the best features of cinnamon rolls and sugar cookies for a delightful dessert, featuring a tender texture and rich cinnamon flavor with a sweet glaze.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour Sifted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon ground cinnamon For rolling dough
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Glaze Ingredients
- 0.5 cup powdered sugar For glazing
- 2 tablespoons milk For glazing
Optional Toppings
- extra cinnamon For sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat the eggs one at a time into the butter-sugar mixture, then stir in the vanilla extract.
- Gradually incorporate the dry flour mixture into the wet ingredients. Stir until just combined, making sure not to overmix.
- In a small bowl, mix 1 tablespoon of ground cinnamon with some additional granulated sugar. Roll about a tablespoon of cookie dough into a ball, then roll it in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look slightly underbaked; they will firm up as they cool.
- While the cookies cool, prepare the glaze by mixing the powdered sugar with milk until smooth and drizzle it over the cooled cookies.
- Sprinkle a bit of additional cinnamon on top of the glaze if desired.
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Notes
To keep cookies soft and chewy, measure flour accurately, chill dough before baking, and monitor baking time closely.