Cinnamon Roll Sugar Cookies

$To make these tasty cinnamon roll sugar cookies, you need the following ingredients: - 2 ¾ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened (2 sticks) - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ cup light brown sugar, packed For the icing: - 1 cup powdered sugar - 2 tablespoons milk - ½ teaspoon vanilla extract You can swap some ingredients if needed. If you don't have unsalted butter, use salted butter. Just skip adding extra salt. For the egg, you can use a flax egg or applesauce. One tablespoon of flaxseed meal mixed with three tablespoons of water works. For the flour, you can use whole wheat flour or a gluten-free blend. Choosing fresh ingredients makes your cookies taste even better. Here’s what to look for: - Flour: Check for a fresh smell and no lumps. - Butter: It should be cool and firm, not overly soft. - Eggs: Look for clean, uncracked eggs. Check the date for freshness. - Spices: Cinnamon should smell strong and rich. If it smells weak, it may be old. - Sugar: Granulated and brown sugars should be free from hard clumps. These tips will help you get the best flavor in your cinnamon roll sugar cookies. For the full recipe, you can refer to the earlier section. First, gather all your ingredients. You need flour, baking powder, baking soda, salt, butter, sugar, an egg, vanilla, cinnamon, and brown sugar. Measure 2 ¾ cups of flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. In a bowl, mix these dry ingredients and set them aside. Next, take 1 cup of softened butter and 1 cup of granulated sugar. Beat them together until the mix is creamy. This takes about 3-4 minutes. Add 1 large egg and 1 teaspoon of vanilla extract next. Beat again until it all blends well. Slowly add the dry mix into the wet mix, stirring until just combined. Now, it's time to shape the cookies. In a small bowl, mix 1 teaspoon of ground cinnamon with ½ cup of packed light brown sugar. Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a teaspoon of the cinnamon-brown sugar mix in the center. Fold the dough over to form a ball. Place these balls on baking sheets, leaving about 2 inches between them. Preheat your oven to 350°F (175°C) and bake for 10-12 minutes. The cookies will puff up and look slightly underbaked. That's perfect! They will firm up as they cool. After baking, let the cookies cool on the sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. While they cool, prepare the icing. In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth. Drizzle the icing over the cooled cookies. Be generous! Let the icing set before you serve. Enjoy your warm, soft Cinnamon Roll Sugar Cookies! For more details, check the Full Recipe. To get that soft and chewy cookie, start with room-temperature butter. When you beat the butter and sugar, aim for a light and fluffy mix. This step helps add air, making your cookies rise well. Next, don’t over-mix the dough once you add the flour. Mix just until combined. This keeps your cookies tender. Finally, let them cool on the baking sheet for a bit. This helps them firm up without losing that soft center. One common mistake is not measuring flour correctly. Too much can make your cookies dry. Always spoon the flour into your measuring cup and level it off with a knife. Another mistake is skipping the chilling step. If your dough feels warm, chill it for about 30 minutes. This helps prevent spreading while baking. Lastly, don’t skip the icing! It adds a sweet finish that makes these cookies shine. For this recipe, you need a few key tools. Use a large mixing bowl and a whisk for the dry ingredients. A stand mixer or hand mixer works great for creamy butter and sugar. Parchment paper is handy for lining your baking sheets. It prevents sticking and makes cleanup easier. Lastly, a wire rack is perfect for cooling your cookies evenly. These tools make your baking experience smooth and fun. You can find the Full Recipe above to guide you through each step. {{image_2}} You can make these cookies even better by adding mix-ins. Try adding chocolate chips for a sweet twist. Or, chop up some nuts for a crunchy bite. Walnuts or pecans work great here. You could also add dried fruits like cranberries or raisins for extra flavor. Each mix-in gives a new taste to the classic cookie. The icing on these cookies is yummy, but you can change it up. For a cream cheese icing, mix cream cheese with powdered sugar and a bit of milk. This adds a tangy flavor. You can also use a simple glaze made with just milk and powdered sugar. If you like spice, add some pumpkin spice to your icing for a warm twist. Change the flavor of your cookies to fit the season. In fall, add pumpkin spice to the dough for a cozy taste. In winter, you can mix in peppermint extract for a refreshing treat. For spring, add some citrus zest, like lemon or orange, for a bright flavor. Each season brings a chance to enjoy these cookies in a new way. For the full recipe, check the details above. Enjoy making these variations! To keep your cinnamon roll sugar cookies fresh, store them in an airtight container. This helps prevent them from drying out. I usually place parchment paper between layers of cookies. It keeps them from sticking together. You can keep them at room temperature for a week. If you want them to last longer, try refrigerating them. Freezing is a great option if you want to save some cookies for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the cookies to a freezer bag or container. Make sure to remove as much air as possible. They stay good in the freezer for up to three months. These cookies last about a week at room temperature. If stored in the fridge, they can stay fresh for about two weeks. If you freeze them, they can last for three months. Just remember to thaw them before enjoying! For the full recipe, check out the complete guide. Yes, you can make these cookies ahead of time. You can prepare the dough and chill it. Chilling the dough helps the cookies hold their shape while baking. Keep the dough in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it in the fridge before baking. This makes it easy to bake fresh cookies anytime. Cinnamon rolls are a classic treat in many cultures. They combine sweet dough with warm spices. Sugar cookies are also popular in America. Combining these two treats creates a unique dessert. The idea may come from the need for quick, sweet snacks. These cookies blend the flavors of both treats. They give you a taste of cinnamon rolls in a cookie form, perfect for any occasion. To adjust the icing, change the milk amount. For thicker icing, use less milk. Start with one tablespoon and mix until smooth. For thinner icing, add more milk, one teaspoon at a time. Mixing well helps you achieve the right consistency. You can also add more powdered sugar to thicken it up. Don’t be afraid to test it on a cookie to see if you like it! This blog post covers everything you need for perfect Cinnamon Roll Sugar Cookies. We looked at key ingredients and helpful swaps. You now have tips to select fresh items and avoid common pitfalls. Our step-by-step guide made baking easy, from prep to icing. Remember to store your cookies well for lasting flavor. Experiment with fun variations to keep things exciting. I hope this helps you bake delicious cookies every time!$

Cinnamon Roll Sugar Cookies

Indulge in the delightful flavors of Cinnamon Roll Sugar Cookies with this easy recipe! Perfectly soft and topped with a creamy icing, these cookies are a unique twist on a classic treat. Discover step-by-step instructions and essential tips to make your baking experience a breeze. Bake a batch today and treat yourself and your loved ones to a sweet delight! Click through for the full recipe and start baking now!

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Ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened (2 sticks)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ cup light brown sugar, packed

For the icing:

1 cup powdered sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light in color. This should take about 3-4 minutes.

Add the egg and vanilla extract to the mixture, beating until well combined.

Gradually mix the dry ingredients into the wet mixture, blending until just combined.

In a small bowl, combine the ground cinnamon and packed brown sugar. Mix well.

Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hands. Place a teaspoon of the cinnamon-brown sugar mixture in the center of the flattened dough, then fold the edges over to form a ball.

Place the dough balls on the prepared baking sheets, about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies will puff up and will look slightly underbaked; that's okay as they will firm up while cooling.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

While the cookies are cooling, prepare the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and glossy.

Drizzle the icing over the cooled cookies, trying to cover them generously. Allow the icing to set before serving.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: About 24 cookies