Cinnamon Roll Sugar Cookies are a delightful fusion of two beloved treats that will surely tantalize your taste buds. Imagine biting into a soft, chewy cookie that captures the warm, comforting essence of a freshly baked cinnamon roll. This recipe is not just a sweet indulgence; it carries a rich history rooted in the traditions of baking, where the aroma of cinnamon and sugar has long been associated with home and happiness.

People adore these cookies for their unique texture and flavor profile. The combination of buttery sweetness and the warm spice of cinnamon creates a mouthwatering experience that is both nostalgic and satisfying. Plus, they are incredibly convenient to make, allowing you to whip up a batch in no time for any occasion. Whether you’re hosting a gathering or simply treating yourself, Cinnamon Roll Sugar Cookies are sure to become a favorite in your baking repertoire!

Ingredients:

2 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
½ cup powdered sugar (for icing)
1 tablespoon milk (for icing)
1 teaspoon vanilla extract (for icing)

Preparing the Dough

1. **Preheat the Oven**: Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly and come out perfectly golden. 2. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. This step is crucial as it helps to evenly distribute the leavening agents and spices throughout the flour. 3. **Cream Butter and Sugars**: In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes. This process incorporates air into the butter, making your cookies tender. 4. **Add Eggs and Vanilla**: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. This will add moisture and flavor to your dough. 5. **Combine Wet and Dry Ingredients**: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.

Chilling the Dough

6. **Chill the Dough**: Once your dough is mixed, cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up, making it easier to handle and shape.

Shaping the Cookies

7. **Prepare Baking Sheets**: While the dough is chilling, line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup. 8. **Scoop the Dough**: After the dough has chilled, use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. 9. **Flatten the Cookies**: Gently press down on each cookie ball with the bottom of a glass or your palm to flatten them slightly. This will help them spread evenly while baking.

Baking the Cookies

10. **Bake the Cookies**: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven. 11. **Cool the Cookies**: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.

Preparing the Icing

12. **Make the Icing**: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The icing should be thick but pourable. If it’s too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. 13. **Drizzle the Icing**: Once the cookies are completely cool, use a spoon or a piping bag to drizzle the icing over the top of each cookie. You can get creative with the design—zigzags, swirls, or simple lines all work beautifully.

Serving and Storing

14. **Serve the Cookies**: These cinnamon roll sugar cookies are best enjoyed fresh, but they can also be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the unbaked dough or the baked cookies. 15. **Freezing the Dough**: If you want to save some dough for later, simply scoop the cookie balls onto a baking sheet and freeze them until solid. Once frozen, transfer them to a zip-top bag and store them in the freezer for up to 3 months. When you’re ready to bake, just

Conclusion:

In summary, these Cinnamon Roll Sugar Cookies are an absolute must-try for anyone who loves the warm, comforting flavors of cinnamon and sugar. The delightful combination of soft, chewy cookie texture with the rich, buttery taste of cinnamon rolls makes these treats a standout dessert that will impress your family and friends. Plus, they are incredibly easy to make, which means you can whip them up for any occasion, whether it’s a cozy family gathering or a festive holiday celebration. For serving suggestions, I recommend pairing these cookies with a warm cup of coffee or a glass of cold milk to enhance the flavors even more. You can also get creative with variations by adding a drizzle of cream cheese frosting on top or sprinkling some chopped nuts for an extra crunch. If you’re feeling adventurous, try incorporating different spices like nutmeg or cardamom to give your cookies a unique twist. I encourage you to give this recipe a try and experience the joy of baking these delicious Cinnamon Roll Sugar Cookies. Once you do, I would love to hear about your experience! Share your thoughts, any variations you tried, or even a picture of your beautiful cookies. Let’s spread the love for these delightful treats together! Happy baking!