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- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ¼ teaspoon salt - 1 teaspoon ground cinnamon - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup packed brown sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup chopped pecans or walnuts (optional) - ½ cup powdered sugar (for glaze) - 1 tablespoon milk (for glaze) - ½ teaspoon vanilla extract (for glaze) Each ingredient plays a key role in making these cookies soft and tasty. The all-purpose flour gives the cookies structure. The baking soda helps them rise, making them fluffy. Salt brings out all the flavors, while cinnamon adds that warm, cozy spice. Unsalted butter is crucial. It makes the cookies rich and smooth. The mix of granulated and brown sugar gives sweetness and a lovely chewiness. Eggs add moisture and bind everything together. Vanilla extract gives a nice aroma and flavor. Chopped nuts, if you choose to use them, add a delightful crunch. The glaze, made from powdered sugar, milk, and vanilla, adds a sweet finish. Each ingredient is vital in creating cinnamon roll cookies that people will love! {{ingredient_image_2}} - Preheat the oven to 350°F (175°C). - Prepare two baking sheets by lining them with parchment paper. - In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Mix these dry ingredients well. This step is key. It helps the spices mix evenly into the cookies. Set this bowl aside for later. - In a new bowl, cream the butter, granulated sugar, and brown sugar. - Use an electric mixer for about 2 to 3 minutes, until it’s light and fluffy. - Add the eggs one at a time, mixing well each time. - Then, add the vanilla extract and mix until fully combined. This creaming step makes your cookies soft. Remember, a good mix helps trap air, making them rise nicely. - Gradually add the dry mixture to the wet mixture, stirring gently. - If you like, fold in the chopped pecans or walnuts for extra crunch. - Use a cookie scoop to shape the dough into balls, about 1.5 inches wide. - Place the balls on the baking sheets, leaving about 2 inches between each. Bake these cookies for 10 to 12 minutes. You want the edges to turn lightly golden. - After baking, let the cookies cool on the sheets for 5 minutes. - Then, transfer them to a wire rack to cool completely. While they cool, prepare the glaze: - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. - Make sure the glaze is smooth and lump-free. Once the cookies are cool, drizzle the glaze over the tops. Use a spoon or piping bag for more control. Enjoy your cinnamon roll cookies! - Bake the cookies at 350°F (175°C) for the best results. - Aim for 10 to 12 minutes of baking time. - Look for edges that turn a light golden brown. - Let cookies cool for about 5 minutes on the sheet. - They stay soft if you do not over-bake them. - Use gluten-free flour blends for a gluten-free option. - Almond flour or coconut flour can work too. - For vegan cookies, swap butter for coconut oil. - Use flax eggs instead of regular eggs, one flax egg equals one egg. - Serve cookies on a nice decorative plate. - Lightly dust with cinnamon for a pretty touch. - Garnish with chopped nuts for extra flair. - Pair cookies with coffee or tea for delight. - Enjoy them with a glass of cold milk too. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and enhances the flavors. Use Fresh Spices: For the best flavor, ensure your ground cinnamon is fresh. Old spices can lose their potency and affect the taste of your cookies. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough cookies. Customize the Nuts: If you’re not a fan of pecans or walnuts, feel free to substitute with your favorite nuts or omit them entirely for a nut-free version. {{image_4}} You can make these cookies even more fun by adding chocolate chips. Just fold in about a cup of your favorite chips when mixing the dough. This twist gives a rich taste that pairs perfectly with the cinnamon flavor. Seasonal flavors also bring a new vibe to these cookies. Try adding pumpkin spice for a fall treat. A splash of almond extract can bring a sweet, nutty taste. Each flavor option creates a unique cookie experience! Changing up the nuts can add a great crunch. Pecans and walnuts are classic choices, but try almonds or hazelnuts too. You can chop them finely or leave them chunkier for more bite. Incorporating dried fruits can add sweetness and chewiness. Consider raisins, cranberries, or even chopped dates. These additions can make the cookies feel homemade and special. For a vegan version, swap the butter for coconut oil. Use flax eggs instead of regular eggs. This keeps the cookies soft and tasty while being plant-based. If you want a low-sugar version, substitute half the sugars with a sugar alternative. You can also reduce the overall sugar in the dough without losing flavor. Enjoy your soft delight while staying mindful of sugar intake! To keep your cinnamon roll cookies fresh, store them in an airtight container. A simple plastic or glass container works well. Make sure to place parchment paper between layers to prevent sticking. This method helps maintain their soft texture. You can freeze unbaked cookie dough. First, scoop the dough into balls and place them on a baking sheet. Freeze them until firm, then transfer to a zip-top bag. This way, you can bake fresh cookies anytime. When ready, bake straight from the freezer. Just add a minute or two to the baking time. Fresh cookies last up to one week at room temperature. Keep them in a cool, dry place. Check for signs of spoilage, like an off smell or dry texture. If they feel hard or crumbly, it’s time to toss them. Enjoy your cookies while they are at their best! How can I make my cookies chewier? To make your cookies chewier, use brown sugar instead of white sugar. Brown sugar holds more moisture. You can also add an extra egg yolk to boost the richness. Try baking them for a shorter time, just until the edges turn golden. This keeps the center soft and chewy. Can I make these cookies ahead of time? Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to 3 days. This helps the flavors blend well. You can also freeze the dough for up to 3 months. Just thaw it in the fridge before baking. Why did my cookies spread too much? Cookies spread too much if the dough is too warm or if there’s too little flour. Always measure flour correctly by spooning it into the cup and leveling it off. If your butter is too soft, chill the dough for 30 minutes before baking. How do I fix dry cookie dough? To fix dry cookie dough, add a little milk, one tablespoon at a time. Mix it gently until the dough comes together. You can also add a bit of softened butter if needed. Be careful not to overmix, as that can make the cookies tough. How to adjust for high altitude baking? At high altitudes, you may need to add more flour and decrease sugar. Try adding 1 to 2 tablespoons of flour for every cup. You might also need to increase the oven temperature by 15°F to 25°F. This helps the cookies set before they spread too much. Can I double the recipe? Yes, you can double the recipe. Just use twice the amount of each ingredient listed. Make sure you have enough space on your baking sheets. It’s best to bake in batches to ensure even cooking. This blog post covers all you need to make delicious cookies. We explored ingredients, step-by-step instructions, and clever baking tips. I shared variations for different flavors and textures that can transform your cookies. You now have perfect ways to store and freeze cookies for later. Baking should bring joy and creativity. Use these insights to bake tasty treats that everyone will love. Happy baking!

Cinnamon Roll Cookies

Delicious cookies that combine the flavors of cinnamon rolls in a convenient cookie form.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans or walnuts (optional, for extra crunch)
  • 0.5 cup powdered sugar (for the glaze)
  • 1 tablespoon milk (for the glaze)
  • 0.5 teaspoon vanilla extract (for the glaze)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly blended. Set aside.
  • In a separate bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy, about 2 to 3 minutes.
  • Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla extract and beat until combined.
  • Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Fold in the chopped pecans or walnuts if desired.
  • Form rounded dough balls approximately 1.5 inches in diameter and place them on the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10 to 12 minutes, or until the edges turn lightly golden.
  • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
  • Once cooled, drizzle the glaze over the cookies using a spoon or a piping bag.

Notes

For extra crunch, consider adding chopped pecans or walnuts.
Keyword cinnamon, cookies, dessert