Cinnamon Roll Cookies
These cookies are thick, tender, and buttery, with pockets of melty cinnamon-sugar tucked into every bite—like the gooey center of your favorite cinnamon roll, but baked into a golden cookie with crisp edges and a soft, dreamy middle.
Ingredients
Cinnamon Brown Sugar Bits
- 4 tbsp. unsalted butter (at room temp)
- 1/3 cup light brown sugar, pack
- 2 tbsp. all-purpose flour
- 3 tsp. cinnamon
- 1 tsp. cardamom
- 1/8 tsp. salt
Cinnamon Cookie Dough
- 8 oz. unsalted butter, at room temp
- 1 1/3 cups light brown sugar
- 2 large eggs
- 1 tsp. vanilla powder (or 1 1/2 tsp. vanilla extract)
- 3 cups all-purpose flour
- 3/4 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1 batch cinnamon brown sugar bits
Instructions
Cinnamon Brown Sugar Bits
- Cream together all ingredients until well-blended.
- Spread out flat (about 1/2 inch high)into a greased dish. Freeze until firm.
- Remove from freezer and cut into bits about the size of large chocolate chips. Keep in the freezer until ready to add to cookie dough. You can make these ahead of time and freeze them for several weeks.
Cinnamon Roll Cookies
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- Mix flour, baking powder, cornstarch and salt in a separate bowl. Set aside.
- Using your standing mixer or a hand-held beater, cream butter and brown sugar together until light and fluffy. Add vanilla powder and stir well.
- Add eggs and beat until well incorporated, scraping down sides of the bowl as needed with a rubber spatula. Stir in dry ingredients.
- Using a cookie scoop or your hands, make 36-48 balls (depending on the size cookie you like) from the dough. Place 12 on the baking sheet at a time and bake for 10 minutes, or until the edges are golden-brown and the centers are set, but still soft. Remove from baking tray to a cooling rack.
- These cookies store well in an air-tight container for several days.