Cinnamon Roll Cookies

Ingredients

• 2.25 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 0.75 cup dark brown sugar
• 0.25 cup granulated sugar
• 2 eggs (Cold)
• 1.5 tsp cream of tartar
• 2 tsp vanilla bean paste
• 1 cup unsalted butter (Slightly softened; used in the dough)
• 1 tsp salt
• 1 tsp cinnamon (For the dough)
• 0.75 cup brown sugar (For the filling; softened)
• 6 tbsp butter (For the filling; softened)
• 2 tbsp cinnamon (For the filling)
• 0.5 cup granulated sugar (For the cinnamon sugar coating)
• 1 tbsp cinnamon (For the cinnamon sugar coating)

Steps

1. 1

   Line a baking sheet with parchment paper and set it aside.

2. 2

   Make the filling by whisking the softened butter, brown sugar, and cinnamon in a bowl for 2–3 minutes, until well combined.

3. 3

   Form the filling mixture into small balls and place them on parchment paper, flattening them slightly. Freeze for 10 minutes, or until firm to the touch.

4. 4

   Whisk the flour, baking powder, baking soda, cinnamon, cream of tartar, and cornstarch together in a medium bowl. Set the dry mixture aside.

5. 5

   In a large bowl, cream the dark brown sugar, granulated sugar, and slightly softened butter until light and fluffy.

6. 6

   Beat in the cold eggs one at a time. Add the vanilla bean paste and beat for 3–4 minutes, until the batter turns pale and the sugar is well incorporated.

7. 7

   Gradually mix in the dry ingredients until just combined, taking care not to overmix.

8. 8

   Stir the frozen cinnamon-sugar filling balls into the dough.

9. 9

   Scoop approximately 2-tablespoon portions of dough onto the prepared baking sheet. Keep the portions slightly rough and stacked to preserve a rustic texture.

10. 10

    Roll each dough portion in the cinnamon sugar coating, then freeze the coated dough for 30 minutes.

11. 11

    Preheat the oven to 350°F (180°C).

12. 12

    Arrange four cookies on each baking pan, leaving 4 inches of space between them.

13. 13

    Bake on the middle rack for 10–11 minutes, until the edges are lightly golden brown.

14. 14

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Transfer them to a wire rack and cool completely.

Notes

The source states a yield of approximately 10–12 large cookies. It does not specify how many baking sheets are required beyond placing four cookies per pan, so bake in batches as needed.

Nutrition per serving

• dessert
• cookies
• cinnamon
• baked
• vegetarian
• American
• holiday baking