Imported from the web

Cinnamon Roll Sugar Cookies

Name: Cinnamon Roll Sugar Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter (softened; for the cinnamon-sugar filling); 0.333 cup brown sugar (packed; for the cinnamon-sugar filling); 1.5 tbsp all-purpose flour (for the cinnamon-sugar filling); 2.5 tsp ground cinnamon (for the cinnamon-sugar filling); salt (a pinch, for the cinnamon-sugar filling); 1 cup unsalted butter (softened but still cool to the touch; for the cookie dough); 1.333 cup granulated sugar (for the cookie dough); 1.75 tsp pure vanilla extract; 1 large egg (for the cookie dough); 1 large egg yolk (for the cookie dough); 2.75 cups all-purpose flour (for the cookie dough); 0.75 tsp baking powder (for the cookie dough); 1 tsp cornstarch (for the cookie dough); 0.25 tsp salt (for the cookie dough)

Recipe by The BestAllTop Team

Imported by Starr2 on SeeMeCook

Soft, buttery sugar cookies swirled with a chunky brown-sugar cinnamon filling. The cookies are baked until the edges are lightly golden while the centers remain tender and slightly underdone.

24 servings32 minAmerican

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Ingredients

4 tbsp unsalted butter (softened; for the cinnamon-sugar filling)
0.333 cup brown sugar (packed; for the cinnamon-sugar filling)
1.5 tbsp all-purpose flour (for the cinnamon-sugar filling)
2.5 tsp ground cinnamon (for the cinnamon-sugar filling)
salt (a pinch, for the cinnamon-sugar filling)
1 cup unsalted butter (softened but still cool to the touch; for the cookie dough)
1.333 cup granulated sugar (for the cookie dough)
1.75 tsp pure vanilla extract
1 large egg (for the cookie dough)
1 large egg yolk (for the cookie dough)
2.75 cups all-purpose flour (for the cookie dough)
0.75 tsp baking powder (for the cookie dough)
1 tsp cornstarch (for the cookie dough)
0.25 tsp salt (for the cookie dough)

Steps

1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
2
Mix the softened filling butter, packed brown sugar, 1½ tablespoons flour, cinnamon, and a pinch of salt until thoroughly combined.
3
Freeze the cinnamon-sugar filling for about 10 minutes so it firms up while the cookie dough is prepared.
4
In a large bowl, beat the cool, softened butter and granulated sugar on medium-high speed until light and fluffy.
5
Add the vanilla extract, egg, and egg yolk. Beat until fully incorporated, scraping down the sides of the bowl as needed.
6
In a separate bowl, whisk together the 2¾ cups flour, baking powder, cornstarch, and ¼ teaspoon salt.
7
Gradually add the dry ingredients to the butter mixture, stirring only until the dough comes together. Do not overmix.
8
Divide the dough in half. Spread one half flat across the bottom of the mixing bowl or on a clean work surface.
9
Remove the filling from the freezer and drop teaspoon-sized pieces over the first dough layer.
10
Spread the remaining dough evenly over the filling pieces.
11
Drop the remaining cinnamon-sugar filling in small pieces over the top dough layer.
12
Gently fold the dough by scraping up from the bottom and folding it over twice. Give it only one or two quick, gentle stirs with a spatula so the cinnamon-sugar chunks and swirls remain visible.
13
Scoop two-tablespoon portions of dough, ensuring each portion contains some cinnamon-sugar filling, and shape them into balls.
14
Place the dough balls on a plate and freeze for 10 minutes to firm the butter and help prevent excessive spreading.
15
Arrange the chilled dough balls on the prepared baking sheets, spacing them about 2–3 inches apart. Leave them mounded for thicker cookies, or gently press the tops for thinner cookies.
16
Bake for 10–12 minutes, until the edges are golden and the centers still look slightly underdone and soft.
17
While the cookies are still warm, gently nudge any misshapen or spread edges back into a round shape.
18
Transfer the cookies to wire racks and let them cool completely before serving.

Notes

The source says the dough may be chilled overnight if covered tightly, which deepens the cinnamon flavor and helps the texture. Store cooled cookies in an airtight container at room temperature for up to 4 days. A 5-second microwave warm-up can refresh slightly stale cookies; frozen cookies should be thawed at room temperature. Ovens vary, so begin checking at 10 minutes. The source does not specify an exact finished cookie count, so the serving estimate is approximate.