Cinnamon Roll Cookies
Simple snickerdoodle-like cookies with cinnamon roll filling marbled throughout.
Equipment
- Cookie Sheet
- Silicone Baking Mat
- Stand Mixer
- Mixing Bowls
- Cookie Scoop
Ingredients
For the Filling
- 6 Tbsp Unsalted Butter
- ¾ Cup Brown Sugar
- 2 Tbsp Cinnamon
For the Icing
- 1 Cup Powdered Sugar
- ¼ Cup Cream Cheese Softened
- 1 Tsp Vanilla
- 1 Tsp Milk
For the Dough
- 1 Cup Salted Butter Softened
- 1⅔ Cup White Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 3½ Cups Flour
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 1½ Tsp Cream of Tartar
- 1 Tsp Cinnamon
Instructions
Make the Filling
- In a small bowl, mix the butter and cinnamon.
- Cream the brown sugar into this mixture until light and fluffy (use a stand mixer to speed up the process.)
- Line a baking sheet with a silpat or parchment paper. Break apart the filling into marble-sized bits and stick it into the freezer for 20-30 minutes to harden.
Make the Dough
- Preheat your oven to 350°F.
- Whisk together the flour, baking soda, salt, cream of tartar, and cinnamon. Set this aside.
- In the mixer, beat together the sugar and butter until fluffy.
- Add the vanilla and eggs, at beat until smooth.
- Add in the dry ingredients bit by bit, until it just starts to come together.
- Take the frozen filling crumbles and work them into the dough. It's easiest done by hand, just kneading it together. Work fast, so you don't heat up the filling and melt it with your hands.
- Use a spoon or cookie scoop to dole out 1 tbsp balls of dough. Optional: roll these in cinnamon-sugar.
- Bake the cookies for about 11 minutes. They'll look a bit under-done, but will finish cooking as they cool.
- Let the cookies cool for a few minutes, then move them to a cooling rack to finish cooling.
Make the Icing
- Combine the icing ingredients in a bowl. Use a spoon or piping bag to drizzle icing over the cookies once they've cooled, and let set.