Cinnamon Roll Cookies
Soft and buttery cookies swirled with cinnamon sugar and drizzled with icing — just like classic cinnamon rolls in cookie form!
Servings: 24 cookies
Calories: 120kcal
Cost: 7
Equipment
- mixing bowls
- hand mixer or stand mixer
- whisk
- measuring cups and spoons
- Rolling Pin
- plastic wrap
- baking sheets
- parchment paper
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp ground cinnamon
- 1/2 cup brown sugar, packed
- 1 cup powdered sugar (for icing)
- 2 tbsp milk (for icing)
Instructions
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Whisk together flour, baking powder, and salt. Gradually add to wet mixture to form dough.
- Roll dough out into a rectangle on a floured surface. Sprinkle evenly with cinnamon and brown sugar.
- Roll dough up tightly into a log. Wrap in plastic wrap and chill for 1 hour.
- Preheat oven to 350°F. Slice chilled dough into 1/4-inch rounds and place on lined baking sheets.
- Bake 8–10 minutes, until lightly golden. Cool completely.
- Whisk powdered sugar and milk to make icing. Drizzle over cooled cookies before serving.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze unbaked dough logs and slice/bake when ready.