Yields: About 24 cookies
Prep Time: 30 minutes (plus chilling time)
Bake Time: 10-12 minutes
Ingredients:
For the Cookie Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick/113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
For the Cinnamon Roll Filling:
- 1/4 cup (56g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1 tablespoon ground cinnamon
For the Glaze:
- 1 cup (125g) powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon pure vanilla extract
Instructions:
Make the Cookie Dough:
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.
Make the Cinnamon Roll Filling:
- In a small bowl, combine the softened butter, brown sugar, and cinnamon. Mix until a smooth paste forms.
Assemble the Cookies:
- Divide the cookie dough in half. On a lightly floured surface, roll out one half of the dough into a rectangle roughly 12 inches long and 8 inches wide.
- Spread half of the cinnamon filling over the dough, leaving a small border around the edges.
- Starting from a long edge, tightly roll up the dough into a log.
- Repeat the process with the other half of the dough and filling.
- Wrap both logs in plastic wrap and chill in the refrigerator for at least 2 hours (or overnight for easier slicing).
Bake the Cookies:
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Remove the chilled logs from the refrigerator and slice them into ½-inch-thick rounds.
- Place the cookies on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the Glaze:
- In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract. Start with 2 tablespoons of milk and add more if needed to achieve a drizzly consistency.
Glaze and Enjoy:
- Drizzle the glaze over the cooled cookies and let it set.
Tips:
- For extra cinnamon flavor, roll the dough balls in a cinnamon-sugar mixture before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer dough, you can replace half of the butter with cream cheese.
