Cinnamon Roll Inspired Sugar Cookies (Print Version)

Soft, buttery cookies with cinnamon sugar swirls and vanilla glaze, capturing classic cinnamon roll flavors in a handheld treat.

# List of Ingredients:

→ Cookie Dough

01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract

→ Cinnamon Sugar Filling

08 - 2 tablespoons unsalted butter, melted
09 - 1/3 cup light brown sugar, packed
10 - 1 tablespoon ground cinnamon

→ Vanilla Glaze

11 - 1 cup powdered sugar, sifted
12 - 1–2 tablespoons milk
13 - 1/2 teaspoon pure vanilla extract

# Step-by-step Instructions:

01 - Whisk together flour, baking powder, and salt in a medium bowl until thoroughly combined. Set mixture aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2–3 minutes. Scrape down sides of bowl to ensure even mixing.
03 - Incorporate egg and vanilla extract into the butter mixture, beating until fully blended and smooth.
04 - Gradually mix in dry ingredients on low speed until a soft, cohesive dough forms. Avoid overmixing to prevent tough cookies.
05 - Divide dough in half. Roll each half between parchment sheets into a 1/4-inch thick rectangle (approximately 9x7 inches). Brush with melted butter and sprinkle evenly with brown sugar-cinnamon mixture.
06 - Starting from a long side, roll each rectangle tightly into a log. Wrap in parchment paper and refrigerate for minimum 30 minutes until firm enough to slice cleanly.
07 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
08 - Cut chilled dough logs into 1/2-inch thick rounds. Place on prepared baking sheets, leaving 2 inches of space between cookies to allow for spreading.
09 - Bake for 10–12 minutes until edges are lightly golden. Centers should appear slightly underbaked for optimal texture. Transfer to wire rack to cool completely.
10 - Whisk powdered sugar, 1 tablespoon milk, and vanilla extract until smooth. Add additional milk 1/2 teaspoon at a time to achieve drizzling consistency.
11 - Drizzle glaze generously over completely cooled cookies. Allow glaze to set for 10–15 minutes before serving or storing.

# Expert Advice:

01 -
  • The dough comes together faster than waiting for cinnamon roll dough to rise
  • You get those gorgeous cinnamon swirls in a portable, shareable format
  • The vanilla glaze adds that perfect finishing touch that makes everything feel homemade
02 -
  • Chilling the dough logs is non-negotiable—warm dough will flatten into puddles instead of holding those beautiful swirl shapes
  • Dont overbake these cookies; they should still look slightly soft in the center when you pull them from the oven
  • The glaze thickens as it sits, so if youre not serving immediately, thin it with a few drops of milk before drizzling
03 -
  • Rotate your baking sheets halfway through baking for evenly golden cookies
  • Use unflavored dental floss to slice through the dough logs for perfectly clean cuts
  • Add a pinch of nutmeg to the cinnamon sugar filling for extra warmth and depth

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