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To make these cookies, you need specific items. Here’s what you will need: - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 tablespoon ground cinnamon - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - ½ cup powdered sugar (for icing) - 2 tablespoons milk (for icing) - Extra cinnamon sugar for rolling: 3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon These ingredients create the soft and chewy texture you’ll love. For best results, measure your ingredients carefully. Use a kitchen scale for the flour if you have one. If you need to make changes, here are some options: - Butter: You can use margarine, but it may change the taste. - Sugar: Coconut sugar can replace brown sugar for a unique flavor. - Eggs: Flax eggs work well for a vegan option. Use one tablespoon of ground flaxseed with three tablespoons of water. These substitutions keep the cookies tasty while fitting your needs. Icing makes these cookies extra special. The icing adds sweetness and a nice finish. Here’s what you can use: - Powdered sugar: This is essential for the icing. - Milk: Use any milk you have, like almond or oat milk. - Extra cinnamon sugar: Sprinkle this on top for added flavor. Feel free to get creative with toppings. You can even add sprinkles for a fun touch. For the full recipe, check out the complete guide. Start by gathering all your ingredients. This will make baking easy and fun. You need: - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - ½ teaspoon salt - 1 tablespoon ground cinnamon - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - ½ cup powdered sugar (for icing) - 2 tablespoons milk (for icing) - Extra cinnamon sugar for rolling: 3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon Next, preheat your oven to 350°F (175°C). This step warms up the oven and gets it ready for your cookies. Line two baking sheets with parchment paper. This helps the cookies not stick. First, mix the dry ingredients. In a medium bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together. This gives the cookies a nice flavor. In a large bowl, cream the softened butter with the granulated and brown sugars. Beat this mixture until it is light and fluffy. This usually takes about 3-4 minutes. Then, add the eggs one at a time, mixing well after each one. Add the vanilla extract last. Now, slowly mix the dry ingredients into the wet mixture. Be careful not to overmix, as this can change the cookie texture. Once combined, cover the dough with plastic wrap. Chill it in the fridge for at least 30 minutes. This makes the dough easier to handle. After chilling, scoop tablespoon-sized balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated. Place the dough balls on your baking sheets. Make sure to leave enough space between them. Bake the cookies for 10-12 minutes. Look for lightly golden edges while the centers remain soft. Once baked, let them cool on the sheets for 5 minutes before moving them to a wire rack. Always keep an eye on your cookies while baking. Ovens can vary in temperature. If you notice your cookies browning too fast, reduce the temperature to 325°F (160°C). For soft and chewy cookies, the centers should look slightly underbaked when you take them out. Check for doneness by gently pressing the edges. They should be firm but not hard. If they flatten too much, your dough might be too warm. Remember, cooling the cookies on a wire rack helps them maintain their soft texture. For perfect icing, whisk together powdered sugar and milk until smooth. Drizzle or pipe this over the cooled cookies for that sweet finish. For more tips and the complete recipe, check out the Full Recipe. To get the best texture, always use room-temperature butter. This helps mix well with sugars. Cream the butter and sugars until light and fluffy. This should take about 3-4 minutes. Chill the dough before baking. This helps the cookies hold their shape. Bake them until the edges are golden but the centers stay soft. This is key for that chewy texture. One big mistake is overmixing the dough. Mix just until combined. Overmixing makes cookies tough. Another mistake is not chilling the dough. Chilling helps with handling and texture. Also, don’t skip the cinnamon sugar coating. It adds flavor and a nice look. Lastly, be careful with baking times. Each oven is different. Start checking your cookies at 10 minutes. Make sure cookies are cool before icing. Warm cookies can melt the icing. Use a whisk for a smooth icing. Mix the powdered sugar and milk until it's not lumpy. You can drizzle or pipe the icing based on your style. For a fun twist, add more cinnamon to the icing. This adds a nice touch. If you want, sprinkle some cinnamon sugar on top too. It makes them even prettier. For the full recipe, check the instructions above! {{image_2}} You can change these cookies easily. For a nutty taste, add chopped walnuts or pecans. Nuts give a nice crunch and pair well with cinnamon. If you love chocolate, mix in chocolate chips. The sweet chocolate will melt your heart. You can also try white chocolate or butterscotch chips for a fun twist. Each add-in can change the flavor and make every batch unique. If you need gluten-free cookies, no problem! Use a gluten-free flour blend instead of all-purpose flour. Many blends work well in cookies. Just look for one that includes xanthan gum. This will help keep the cookies soft and chewy. Be sure to check all other ingredients, like baking soda and baking powder, to ensure they are gluten-free. This way, everyone can enjoy these tasty treats! You can make these cookies vegan too! Swap the butter for vegan butter or coconut oil. Replace the eggs with flax eggs or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. This works great for binding. Also, check your sugar to ensure it’s vegan-friendly. With these swaps, you’ll have soft and chewy cookies that everyone can share. For the full recipe, make sure to check the original source. To keep your soft and chewy cinnamon roll sugar cookies fresh, store them in an airtight container. This helps maintain their soft texture and prevents them from drying out. You can layer parchment paper between the cookies to avoid sticking. For added freshness, try placing a slice of bread in the container. The cookies will absorb moisture from the bread, staying soft longer. Freezing unbaked dough is a smart way to save time. First, scoop dough balls and place them on a baking sheet lined with parchment paper. Freeze them for about an hour until solid. Then, transfer the dough balls to a freezer bag. Make sure to label the bag with the date and type of cookie. When you're ready to bake, just take out the desired amount and bake them straight from the freezer. You may need to add a minute or two to the baking time. When stored properly in an airtight container, these cookies can last up to one week at room temperature. If you freeze them, they can last up to three months. Just remember to let them thaw at room temperature before serving. For the best flavor and texture, enjoy them within the first month after freezing. If you want to impress guests or treat yourself, check out the Full Recipe for all the details! Yes, you can make the dough ahead of time. After mixing, cover it well and chill it in the fridge. This lets the flavors meld and makes the dough easier to shape later. You can store the dough for up to three days. Just remember to let it sit at room temperature for a few minutes before rolling. The secret is in the butter and sugars. Using both granulated and brown sugar gives a nice balance of sweetness. Brown sugar adds moisture, which keeps the cookies soft. Plus, chilling the dough before baking keeps the cookies from spreading too much, maintaining that chewy center. You want to watch for the edges turning golden brown. The centers should look slightly underbaked. They will continue to cook a bit after you take them out. If you let them cool on the baking sheets for five minutes, they will firm up nicely. This method helps you keep that soft and chewy texture. For the full recipe, check the earlier section. You now have all the tools to make soft and chewy cinnamon roll sugar cookies. We've covered essential ingredients, the baking process, and tips to avoid common mistakes. You can even try fun flavor variations and learn to store them well. With this knowledge, you can impress friends and family with your baking skills. Enjoy every bite, and remember, practice makes perfect. Happy baking!

- Soft and Chewy Cinnamon Roll Sugar Cookies

Indulge in the delightful taste of Soft and Chewy Cinnamon Roll Sugar Cookies! These cookies combine the classic flavors of cinnamon rolls with a chewy texture that's irresistible. With simple ingredients and easy-to-follow steps, you can whip up a batch that will impress family and friends. Ready to sweeten your day? Click through to explore this mouthwatering recipe and discover how to make these delightful treats!
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Ingredients
  

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 tablespoon ground cinnamon

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

½ cup powdered sugar (for icing)

2 tablespoons milk (for icing)

Extra cinnamon sugar for rolling: 3 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions
 

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

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.

      Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).

        Incorporate Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract until well combined.

          Mix In Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

            Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to make it easier to handle.

              Roll the Dough: Once the dough is chilled, scoop out tablespoon-sized balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated.

                Bake the Cookies: Place the dough balls on the prepared baking sheets, leaving ample space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.

                  Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Prepare the Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle or pipe the icing over the cooled cookies.

                      - Presentation Tips: Stack the cookies on a decorative plate and drizzle with extra icing for a beautiful display. You can also sprinkle a bit of extra cinnamon sugar on top for added flair.

                        Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: About 24 cookies