Description
Enjoy soft and chewy cinnamon roll cookies with a swirl of cinnamon sugar and a sweet glaze.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 cups powdered sugar
- 3–4 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the melted butter, sugar, and cinnamon for the filling.
- Roll out the dough on a lightly floured surface into a 12×8 inch rectangle.
- Spread the cinnamon sugar mixture evenly over the dough.
- Roll the dough up tightly, starting from one of the long edges.
- Slice the roll into 1/2 inch thick cookies.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, or until lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Drizzle the glaze over the cooled cookies.
Notes
- For softer cookies, slightly underbake them.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg