Description
These Cinnamon Roll Cookies capture the sweet, warm flavors of classic cinnamon rolls in an easy-to-make, bite-sized cookie form. Soft and chewy with a delightful cinnamon-sugar coating, they are perfect for sharing and snacking any time of day.
Ingredients
Scale
Dough
- 1 cup salted butter, softened
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cream of tartar
Cinnamon Sugar Coating
- 2 teaspoons cinnamon
- 1/2 cup granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature for baking the cookies evenly.
- Cream Butter and Brown Sugar: In a large bowl, use a mixer to cream together the softened butter and brown sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to maintain a smooth mixture, then mix in the vanilla extract for fragrant flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cream of tartar to distribute the leavening agents and salt evenly.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until fully combined without overmixing to maintain a tender cookie texture.
- Form Cookie Balls: Roll the dough into small, evenly sized balls and place them spaced apart on a baking sheet lined with parchment paper to prevent sticking and ensure even baking.
- Prepare Cinnamon Sugar: In a small bowl, combine the cinnamon and granulated sugar, then roll each dough ball in this mixture to coat them thoroughly and add a sweet, spiced crunch to the outside.
- Flatten and Bake: Slightly flatten each coated cookie ball with a fork to help them spread evenly in the oven, then bake for 8-10 minutes or until the edges turn a beautiful golden brown.
- Cool: Let the cookies cool on the baking sheet for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely, allowing them to set perfectly before serving.
Notes
- Room temperature butter helps in achieving a creamy texture when creaming with sugar.
- Do not overbake the cookies; remove them as soon as the edges begin to turn golden for a soft, chewy center.
- Use parchment paper to prevent cookies from sticking and to make cleanup easier.
- For stronger cinnamon flavor, feel free to add an extra teaspoon of cinnamon to the coating.
- Store cookies in an airtight container at room temperature for up to 5 days.
