These Cinnamon Roll Cookies are the ultimate treat for cinnamon lovers! Combining the rich, buttery flavors of snickerdoodles with a swirl of gooey cinnamon roll filling, these cookies are soft, chewy, and packed with flavor. Coated in a layer of cinnamon-sugar, they offer a delightful crunch on the outside with a soft, cinnamon-spiced center. Whether enjoyed warm out of the oven or with a cold glass of milk, these cookies are sure to become a new favorite.
Why You’ll Love This Recipe: These cookies are a delightful fusion of two beloved treats: cinnamon rolls and snickerdoodles. The buttery dough is soft and tender, while the cinnamon-sugar filling creates a sweet, gooey swirl inside each cookie. The cinnamon coating adds the perfect touch of warmth, making every bite a comforting and delicious experience. Plus, they’re easy to make ahead of time, and the dough can even be frozen for baking later!
Perfect Occasion: These cinnamon roll cookies are perfect for holiday gatherings, afternoon snacks, or whenever you want to treat yourself to something special. They’re great for sharing with family and friends, and their unique twist on classic cookies makes them a standout at cookie exchanges, potlucks, or holiday parties.
Decoration Tips: For a beautiful presentation, dust the tops of the cookies with a little extra cinnamon-sugar after baking. You can also drizzle a bit of icing over the cookies to mimic the glaze of a traditional cinnamon roll. If you want to go the extra mile, sprinkle some finely chopped nuts like pecans or walnuts on top for a bit of crunch and added flavor.
Ingredients for the Filling:
- 6 tablespoons salted butter, softened
- ¾ cup packed brown sugar
- 1 ½ tablespoons cinnamon
For the Dough:
- 1 cup salted butter (2 sticks), softened
- 1 ⅔ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 ½ teaspoons cream of tartar
For Rolling:
- ⅓ cup granulated sugar
- 1 ½ tablespoons cinnamon
Instructions:
- Prepare the filling: In a large bowl or stand mixer, beat the softened butter until creamy and smooth. Add the packed brown sugar and cinnamon, and beat well until the mixture is fully combined and smooth. Set aside.
- Freeze the filling: Line a baking sheet with parchment paper or a silicone mat. Use a spoon to create small balls of the cinnamon filling, about the size of a marble. Place them on the prepared pan and freeze for 20 minutes until firm.
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Make the dough: In a large bowl or stand mixer, beat 1 cup of softened butter until smooth. Add 1 ⅔ cups of granulated sugar and beat for 2 minutes until light and fluffy, scraping down the sides as needed. Add the eggs and vanilla extract, and beat until smooth and combined.
- Mix dry ingredients: In a separate bowl, combine the flour, baking soda, kosher salt, and cream of tartar. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Add the cinnamon filling: Once the cinnamon filling balls are firm, fold them gently into the dough using a spatula or wooden spoon. Avoid using a mixer to prevent breaking up the filling.
- Shape the cookies: Use a large cookie scoop or spoon to shape the dough into 2-inch balls. In a small bowl, combine the granulated sugar and cinnamon for rolling. Roll each cookie dough ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between them. Bake at 350°F for 11-12 minutes, until the edges of the cookies are set but the centers are still slightly soft. The cinnamon filling may remain shiny, but don’t worry—they will continue to firm up as they cool.
- Shape the cookies: Immediately after removing the cookies from the oven, use a spoon to gently push the edges of each cookie towards the center to reshape them into neat circles. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
- Enjoy: Serve warm or at room temperature with a cold glass of milk for the ultimate cinnamon roll cookie experience.
Freezing Instructions: To freeze the dough, shape the cookie dough balls, roll them in cinnamon-sugar, and store them in a zip-top bag. Freeze for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the bake time.
Enjoy your soft, gooey, cinnamon roll cookies!
