Cinnamon Roll Sugar Cookies
These cozy cinnamon roll sugar cookies feature a buttery slice-and-bake sugar cookie dough swirled with cinnamon sugar and finished with a cream cheese drizzle.
Servings: 34 cookies
Ingredients
- 2 sticks butter (1 cup) softened
- 1 cup sugar
- 1 egg
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 tbsp brown sugar
- 2 tsp cinnamon
Cream Cheese Frosting
- 4 oz cream cheese softened
- 2 tbsp powder sugar
- 1 tsp vanilla
- 1-1 1/2 tbsp milk
Instructions
- In the bowl of a stand mixer, add softened butter and granulated sugar. Beat with the paddle attachment until light and fluffy, about 2–3 minutes. Add the egg and vanilla, mixing until combined. Gradually add flour, salt and baking powder, mixing until just incorporated.
- Remove ¼ of the dough and place in a small bowl. Mix in the cinnamon and brown sugar until well combined. Refrigerate the plain sugar cookie dough for at least 2 hours or up to overnight.
- On a sheet of parchment or plastic wrap, press the plain sugar cookie dough into a rectangle about ¼-inch thick. Spread the cinnamon dough evenly over the entire rectangle. Starting from one short edge, roll the dough tightly into a log. Use the parchment to help guide it. Wrap the log tightly and freeze for at least 1 hour or up to overnight.
- Preheat oven to 350°F. Line baking sheets with parchment. Slice chilled dough into 1/3-inch (or 1 cm) rounds and place on baking sheets about 2 inches apart. Bake for 10–11 for soft sugar cookies or 12 minutes for crispier sugar cookies.
- In a small mixing bowl, combine softened cream cheese, powdered sugar and vanilla. Mix until smooth. Slowly mix in milk until a piping consistency is reached. Transfer frosting to a small plastic bag and snip off one corner.
- Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack. Once mostly cooled, pipe with cream cheese frosting.