I remember the first time I tried a cinnamon roll; it was love at first bite! The gooey center, the swirl of cinnamon, the sweet glaze… pure bliss. Then, one day, I wondered, “Could I capture that same amazing flavor in a cookie?” And that’s how my journey to perfect the Soft & Chewy Cinnamon Roll Sugar Cookies Recipe began. Today, I’m sharing all my secrets for the most amazing Soft & Chewy Cinnamon Roll Sugar Cookies Recipe you’ll ever make!
Let’s Make Some Magic: Soft & Chewy Cinnamon Roll Sugar Cookies
Okay, friends, let’s dive into this incredible recipe! These aren’t just cookies; they’re a warm hug in every bite. Imagine the softest, chewiest sugar cookie, swirled with cinnamon-sugar goodness and topped with a luscious glaze. Sounds divine, right? I promise, this recipe is easier than you think, and the results are absolutely worth it. I’ve broken it down into simple steps, so even if you’re a beginner baker, you’ll feel confident creating these little masterpieces.
The Dough: The Foundation of Deliciousness
First, we’re going to create the perfect sugar cookie dough – the canvas for our cinnamon roll masterpiece. Don’t be intimidated; I’m here to guide you every step of the way.
- Cream the Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 cup of granulated sugar. Beat on medium speed until light and fluffy, about 3-4 minutes. This step is crucial for creating a tender cookie. The mixture should be pale and creamy, almost like whipped cream.
- Add the Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract. Make sure each egg is fully incorporated before adding the next. The vanilla enhances all the other flavors and adds a lovely warmth to the cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This ensures that the baking powder is evenly distributed throughout the flour, leading to a consistent rise.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in tough cookies. The dough should be soft and slightly sticky.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This chilling time is essential! It allows the gluten to relax, preventing the cookies from spreading too much in the oven. Chilling also makes the dough easier to handle. If you are short on time, you can chill the dough for as little as 30 minutes, but the longer the better.
The Cinnamon Swirl: That Signature Flavor
Now comes the fun part – creating that irresistible cinnamon swirl that makes these cookies taste like a cinnamon roll! This is where the magic truly happens.
- Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon. Mix well and set aside. The aroma alone is enough to make your mouth water!
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick. The thinner you roll the dough, the more defined your cinnamon swirl will be.
- Spread with Butter: Spread 4 tablespoons of softened butter evenly over the rolled-out dough. Make sure the butter is soft but not melted, so it spreads easily.
- Sprinkle with Cinnamon-Sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing it gently to adhere. Don’t be shy with the cinnamon-sugar! It’s what gives these cookies their amazing flavor.
- Roll Up the Dough: Starting from one long side, tightly roll up the dough into a log. Try to keep the roll as tight as possible to prevent gaps in the swirl.
- Slice into Cookies: Use a sharp knife or dental floss to slice the log into 1/2-inch thick rounds. You should get about 24 cookies. Aren’t they beautiful?
- Arrange on Baking Sheet: Place the cookie rounds on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
Baking to Perfection: The Final Step
Almost there! Now, we’re going to bake these beauties until they’re golden brown and perfectly soft and chewy.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even baking.
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Don’t overbake! Overbaked cookies will be dry and crumbly. The key to soft and chewy cookies is to pull them out of the oven when they still look slightly underdone in the center. They will continue to bake on the hot baking sheet.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
The Glaze: The Crowning Glory
No cinnamon roll cookie is complete without a luscious glaze! This glaze adds the perfect touch of sweetness and moisture.
- Make the Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk (or cream), and 1/2 teaspoon of vanilla extract until smooth. Add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the cookies but thin enough to drizzle easily.
- Drizzle the Glaze: Once the cookies are completely cool, drizzle the glaze over the top. You can use a spoon, a fork, or a piping bag for a more decorative look.
- Enjoy! Let the glaze set for a few minutes before devouring these amazing cookies. Trust me; you won’t be able to resist!
Success Tips for Soft & Chewy Cinnamon Roll Sugar Cookies
Want to ensure your cookies are a total success? Here are my top tips for achieving cookie perfection:
- The Secret to Measuring Flour Correctly: Always spoon the flour into your measuring cup and level it off with a knife. Never scoop the flour directly from the bag, as this packs the flour and results in too much flour in the recipe, leading to dry cookies.
- Don’t Overbake the Cookies! This is the most crucial tip for soft and chewy cookies. Pull them from the oven when they still look slightly underdone in the center. They will continue to bake on the hot baking sheet and will firm up as they cool.
- Chill the Dough: Don’t skip the chilling step! It’s essential for preventing the cookies from spreading too much and for making the dough easier to handle.
- Use Softened Butter: Make sure your butter is softened but not melted. Softened butter creams properly with the sugar, creating air pockets that result in a light and tender cookie.
- Make-Ahead & Freezing Instructions: You can make the dough ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the unbaked cookie dough for up to 2 months. Thaw the dough in the refrigerator overnight before rolling and baking. Baked cookies can also be frozen for up to 2 months. Thaw them at room temperature before enjoying.
Variations & Twists: Let’s Get Creative!
Once you’ve mastered the basic recipe, feel free to experiment and add your own creative twists! Here are a few ideas to get you started:
- Lemon Zest: Add a teaspoon of lemon zest to the dough for a bright, citrusy flavor.
- Nutmeg: Add a pinch of nutmeg to the cinnamon-sugar mixture for a warm, spicy touch.
- Cream Cheese Glaze: Replace some of the milk in the glaze with cream cheese for a tangy and decadent glaze.
- Chocolate Chips: Add chocolate chips to the dough for a chocolatey twist.
- Nuts: Sprinkle chopped nuts over the glazed cookies for added texture and flavor.
Serving Suggestions: The Perfect Pairings
These Soft & Chewy Cinnamon Roll Sugar Cookies are delicious on their own, but they’re even better when paired with the right accompaniments. Here are a few of my favorite serving suggestions:
- Coffee or Tea: A warm cup of coffee or tea is the perfect complement to these sweet and comforting cookies.
- Milk: A glass of cold milk is a classic pairing for cookies, especially for kids (and adults who are kids at heart!).
- Ice Cream: Serve these cookies warm with a scoop of vanilla ice cream for a decadent dessert.
- Gift Giving: Package these cookies in a pretty box or tin and give them as a thoughtful homemade gift.
Explore More Cinnamon Delights
If you love cinnamon as much as I do, you’ll definitely want to check out some of my other cinnamon-inspired recipes. From bread to donuts, there’s something for every cinnamon lover!
Have you ever tried Cinnamon Swirl Bread? It’s a truly magical combination of soft, fluffy bread and a sweet cinnamon swirl. It’s perfect for breakfast, brunch, or even dessert!
And for a truly decadent treat, you can’t go wrong with Cinnamon Sugar Donut Bread. This bread tastes just like a donut, but it’s baked instead of fried, making it a slightly healthier option (but still incredibly delicious!).
If you’re looking for a taste of the South, you have to try Dollywood Cinnamon Bread. It’s a warm, gooey, and incredibly addictive treat that’s perfect for sharing (or not!).
A Final Word: Bake with Love
These Soft & Chewy Cinnamon Roll Sugar Cookies are more than just a recipe; they’re a way to share love and joy with the people you care about. So, gather your ingredients, put on your favorite music, and get baking! Don’t be afraid to experiment and have fun in the kitchen. And most importantly, remember to bake with love. Your family and friends will taste the difference!
Why is chilling the dough important for these cinnamon roll cookies?
Chilling the dough is essential because it allows the gluten to relax, which prevents the cookies from spreading too much in the oven. It also makes the dough easier to handle. The article suggests chilling for at least 1 hour, but longer is better.
What’s the secret to ensuring the cookies are soft and chewy?
The key to soft and chewy cookies is to avoid overbaking them. The article advises pulling them out of the oven when they still look slightly underdone in the center, as they will continue to bake on the hot baking sheet.
How can I prevent my flour measurement from making my cookies dry?
To avoid dry cookies, spoon the flour into your measuring cup and level it off with a knife. Never scoop the flour directly from the bag, as this packs the flour and results in using too much flour.
Can I prepare the dough in advance or freeze it?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. You can also freeze the unbaked cookie dough for up to 2 months. Thaw the dough in the refrigerator overnight before rolling and baking. Baked cookies can also be frozen for up to 2 months.
Soft & Chewy Cinnamon Roll Sugar Cookies
Ingredients
Equipment
Method
- Cream the Butter and Sugar: In a large bowl (or the bowl of your stand mixer), cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 cup of granulated sugar. Beat on medium speed until light and fluffy, about 3-4 minutes.
- Add the Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons of vanilla extract. Make sure each egg is fully incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
- Prepare the Cinnamon-Sugar Mixture: In a small bowl, combine 1/2 cup of granulated sugar and 2 tablespoons of ground cinnamon. Mix well and set aside.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick.
- Spread with Butter: Spread 4 tablespoons of softened butter evenly over the rolled-out dough.
- Sprinkle with Cinnamon-Sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, pressing it gently to adhere.
- Roll Up the Dough: Starting from one long side, tightly roll up the dough into a log.
- Slice into Cookies: Use a sharp knife or dental floss to slice the log into 1/2-inch thick rounds. You should get about 24 cookies.
- Arrange on Baking Sheet: Place the cookie rounds on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set.
- Cool on Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk (or cream), and 1/2 teaspoon of vanilla extract until smooth. Add more milk or cream, 1 teaspoon at a time, until you reach your desired consistency.
- Drizzle the Glaze: Once the cookies are completely cool, drizzle the glaze over the top.
- Enjoy!
