Description
These Christmas cinnamon roll sugar cookies combine the soft, buttery texture of sugar cookies with a warm cinnamon sugar swirl, topped off with a sweet vanilla glaze. Perfect for holiday gatherings, these high-yield festive treats bring the flavor of cinnamon rolls in a convenient, handheld cookie form.
Ingredients
Scale
Cookie Dough
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
Cinnamon Filling
- 2 tbsp butter, melted
- ¼ cup brown sugar
- 1 tsp cinnamon
Vanilla Glaze (Optional but recommended)
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air and creates a tender base for the cookies.
- Add Egg: Beat in the large egg until well combined, ensuring the mixture is smooth and uniform.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, mixing just until combined to form the cookie dough.
- Prepare Dough for Filling: Lightly flour a flat surface and roll out the dough into a rectangle approximately ¼ inch thick. This will allow for easy spreading and rolling.
- Spread Cinnamon Filling: In a small bowl, mix melted butter, brown sugar, and cinnamon to create the filling. Spread this mixture evenly over the rolled-out dough, covering it edge to edge for maximum cinnamon flavor.
- Roll and Slice: Starting from one of the longer edges, roll the dough tightly into a log shape. Using a sharp knife, slice the log into ¼ to ½ inch thick rounds to form individual cookies.
- Bake: Place the sliced cookies on a parchment-lined baking sheet about 1-2 inches apart to allow for slight spreading. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or until the edges are just lightly golden.
- Cool and Glaze: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, drizzle with vanilla glaze made by mixing powdered sugar, milk, and vanilla extract until smooth.
Notes
- Make sure the butter is softened but not melted for proper creaming and texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Slicing the rolled dough with a sharp knife helps keep clean edges for pretty spirals.
- The optional vanilla glaze adds a sweet finishing touch but can be omitted or substituted with cream cheese frosting.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- For a festive touch, sprinkle a little colored sugar or edible glitter on the glaze before it sets.