Cinnamon Roll Sugar Cookies

This is the cookie for cinnamon-lovers! This delicious recipe is a

mashup between a cinnamon roll, a snickerdoodle, and a sugar
cookie. Soft and chewy sugar cookies with an incredible brown sugar-
cinnamon swirl marbled all throughout.

Course Dessert
Cuisine American

Prep Time 25 minutes

Cook Time 11 minutes
Chill time 10 minutes
Total Time 46 minutes

Servings 20
Calories 240kcal
Author Allison - Celebrating Sweets

Ingredients
Cinnamon sugar filling:
4 tablespoons unsalted butter softened
⅓ cup brown sugar packed
1½ tablespoons all purpose flour
2½ teaspoons ground cinnamon
pinch salt

Cookies:
1 cup unsalted butter softened but still cool to the touch
1 ⅓ cups granulated sugar
1 ¾ teaspoons pure vanilla extract
1 large egg
1 large egg yolk
2 ¾ cups all purpose flour SEE NOTE
¾ teaspoon baking powder
1 teaspoon cornstarch
¼ teaspoon salt

Instructions
1. Preheat oven to 350°F with racks near the center. Line two baking sheets with parchment
paper and set aside.
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 Cinnamon sugar filling:
1. Mix together all ingredients (I use a small rubber spatula or fork) until well combined.
Place in the freezer for about 10 minutes while you prepare the cookie dough.

Cookies:
1. Using an hand mixer, or stand mixer fitted with the paddle attachment, beat butter and
sugar until light and creamy. Add vanilla, egg, and egg yolk, and beat until combined,
scraping the sides of the bowl as necessary.
2. In a separate bowl, combine flour (see note), baking powder, cornstarch, and salt. Slowly
add the dry ingredients to the wet ingredients and beat until combined.
3. Remove half of the dough from the mixing bowl and spread the remaining dough out
across the bottom the mixing bowl.

Remove the cinnamon mixture from the freezer and use two spoons to scoop small pieces
(about a teaspoon each) of the cinnamon mixture and place them all over the dough in the
mixing bowl.

Once you have used half of the cinnamon mixture, get the cookie dough that you have set
aside, and spread it or press it with your fingers into a somewhat even layer on top of the
cinnamon and dough in the mixing bowl.

Proceed to add the remaining cinnamon mixture (in little pieces) all over the top of that
piece of dough. Your bowl should now have two layers of cookie dough, each layer topped
with cinnamon sugar bits.

4. Once you have your dough layered you are going to fold and mix it just barely. I do two
folds, scraping up and over, followed by one to two stirs by hand with a rubber spatula. Do
not use an electric mixer, this needs to be a brief stir that leaves some pieces of the
cinnamon mixture in chunks and some pieces swirled into the dough.
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 5. Scoop the dough into two-tablespoon portions using a cookie scoop. Pay attention while
scooping to ensure that each scoop has a fair amount of dough mixed with cinnamon.

Place the dough balls on a plate and freeze for 10 minutes. This quick chill firms up the
butter so the cookies don't spread too much.

6. Place dough balls a couple inches apart on parchment lined baking sheets. For thicker
cookies leave the dough balls in higher mounds, for thinner cookies give them a slight pat
down before baking. Any dough balls that do not fit into this batch that's baking should be
refrigerated (not frozen) until the baking sheets have cooled and you're ready to bake
them.
7. Bake for 10-12 minutes, until the cookies have spread, the edges are beginning to brown
and the center is still slightly underdone.

Some of the cookies will bake up a little misshapen. This is because pockets of cinnamon
sugar might melt out while baking. Don't worry, I have two techniques that work for
getting a perfectly round shape for every cookie in the batch! See notes for shaping
cookies as soon as they come out of the oven.

Place baking sheets on wire racks and allow cookies to cool completely. They will firm up
as they cool.
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 Notes
TO PROPERLY MEASURE FLOUR: Fluff the flour several times with your measuring cup (or a
whisk) to lighten it. Lightly scoop a heaping portion and level it off with the back of a knife.

HOW TO SHAPE COOKIES:

Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or
cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently swirl the
glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the
inside of the glass creating a perfectly round shape. Note: This only works when the cookies
are hot, straight from the oven, and still on the warm baking sheet.

Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently
push the edges inward to create clean edges and a round shape.

Nutrition
Calories: 240kcal | Carbohydrates: 31g | Protein: 2g | Fat: 12g | Saturated Fat: 7g |
Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 48mg |
Sodium: 36mg | Potassium: 48mg | Fiber: 1g | Sugar: 17g | Vitamin A: 379IU | Vitamin C: 0.01mg |
Calcium: 21mg | Iron: 1mg
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