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Cinnamon Roll Cookies

These cookies combine the gooey texture of a cinnamon roll with the portability of a cookie, offering a soft, chewy treat topped with rich icing.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 2 tablespoons ground cinnamon
  • 1 cup powdered sugar for icing
  • 2 tablespoons milk for icing

Equipment

  • Large mixing bowl
  • Mixer (hand or stand)
  • Baking sheet
  • Parchment paper
  • Cookie scoop or tablespoon
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
  3. In another bowl, beat 1 stick unsalted butter, softened, with 1 cup granulated sugar and 1/2 cup brown sugar until fluffy.
  4. Mix in 1 large egg and 1 tablespoon vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Stir in 2 tablespoons ground cinnamon until evenly incorporated.
  7. Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes until the edges are lightly golden and the centers appear slightly underbaked, then remove and cool on a cooling rack.
  9. In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons milk until smooth. Drizzle the icing over cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to one week. For thicker cookies, chill the dough for 30 minutes before baking.