Cinnamon Roll Sugar Cookies
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Cinnamon Roll Sugar Cookies
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Buttery, cinnamon cookies with rich, creamy icing that melts in your mouth - Cinnamon Roll Sugar Cookies are the best cookie recipe to share!
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Ingredients
Cookies
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- ¾ cups granulated sugar 1/2
- ½ cup brown sugar
- 1 ½ tablespoons ground cinnamon
- 2 large eggs
- 2 teaspoons vanilla extract
Frosting
- 4 ounces cream cheese softened
- ½ cup unsalted butter softened
- 1 tablespoons vanilla extract
- 1 teaspoon ground cinnamon plus more for dusting
- 4 cups powdered sugar (about 1 pound)
Instructions
Cookies
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium mixing bowl, stir together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the butter, sugar, brown sugar, and ground cinnamon together until smooth and fluffy, about 1 minute. Add the eggs and vanilla and mix to combine, scraping the sides of the bowl as needed.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
- Use a medium cookie scoop (or measuring spoon) to scoop the cookie dough into 2-tablespoon portions. Roll each scoop into a ball, place them 2 inches apart on the prepared baking sheet, and then gently flatten the balls so they are about 1/2-inch thick.
- Bake for 8-10 minutes, or until the edges are golden brown and the middle of the cookie looks dry. Remove from the oven and cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. (The cookies are delicate, so be careful when moving them.)
Frosting
- Once the cookies are cooled, make the frosting. In a medium mixing bowl, beat the cream cheese, butter, vanilla, and cinnamon until evenly combined. Beat in the powdered sugar 1 cup at a time until the frosting is smooth.
- Transfer the frosting into a piping bag with a medium or large round tip. Starting in the center of the cookie, pipe the frosting in a spiral pattern to the outer edge. Repeat with the rest of the cookies and frosting. Dust the tops of the cookies with a little more ground cinnamon before serving.
Equipments used:
Notes
- If you don't have piping bags and tips, you can put the frosting into a large ziploc bag and cut one corner off. (The larger the hole, the wider the frosting swirls will be.)
- Chill the frosted cookies in the fridge in a single layer for about 30 minutes until the frosting firms up. Then, you'll be able to stack the cookies on top of each other.
- Store the cookies in the fridge for up to 5 days.
Nutrition Information
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Serving
1cookie
Calories
304kcal
(15%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
51mg
(17%)
Sodium
75mg
(3%)
Potassium
43mg
(1%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
443IU
(9%)
Vitamin C
0.02mg
(0%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 304 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 304kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 75mg | 3% |
| Potassium | 43mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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