Description
These irresistible cinnamon cookies feature a soft, chewy dough filled with a luscious cinnamon-sugar butter filling. The cookies are rolled in cinnamon sugar before baking and are perfectly shaped right after baking to lock in the gooey cinnamon center. A delightful treat perfect for cinnamon roll lovers looking for a portable cookie version.
Ingredients
Scale
For the Filling
- 6 tablespoons salted butter, softened
- 3/4 cup packed brown sugar
- 1 and 1/2 tablespoons cinnamon
For the Dough
- 1 cup salted butter (2 sticks), softened
- 1 and 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Prepare the Filling: In a large bowl or stand mixer, beat 6 tablespoons of softened salted butter until creamy and smooth. Add 3/4 cup packed brown sugar and 1 and 1/2 tablespoons cinnamon, then beat thoroughly scraping the sides until fully combined and smooth.
- Freeze the Filling Balls: Line a baking sheet or platter with parchment paper or a silicone mat. Use a spoon to form the filling into small marble-sized balls and arrange them on the lined pan. Freeze for 20 minutes until firm (or refrigerate for 1-2 hours if freezer space is limited).
- Preheat Oven and Prepare Baking Sheets: Set oven to 350°F (175°C) and prepare multiple baking sheets lined with parchment paper or silicone mats.
- Make the Dough: Using the same bowl (no need to wash), beat 1 cup softened butter for 2 minutes until smooth. Add 1 and 2/3 cups granulated sugar and beat for an additional 2 minutes scraping sides and bottom frequently until light and fluffy.
- Add Wet Ingredients: Beat in 2 large eggs and 2 teaspoons vanilla extract until smooth and homogenous, scraping the bowl as needed.
- Combine Dry Ingredients: In a separate bowl or directly mixing teaspoons into the flour, stir 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar into 3 and 1/2 cups spooned and leveled all-purpose flour. Gradually mix the flour mixture into the butter mixture gently. Stop mixing when flour streaks have mostly disappeared to avoid tough cookies.
- Fold in Frozen Cinnamon Filling: Remove filling balls from freezer. Using a wooden spoon or spatula, fold the frozen filling balls carefully into the dough without using a mixer to keep the filling intact.
- Shape the Cookies: Using a large cookie scoop or spoon, form dough balls about 2 inches across, slightly overfilling the scoop for generous cookies.
- Roll in Cinnamon Sugar: Mix together 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon in a small bowl. Roll each dough ball evenly in this cinnamon-sugar mixture to coat fully.
- Arrange on Baking Sheets: Place cookies spaced about 2 inches apart on prepared baking sheets. Depending on size of pans, fit about 8-12 cookies per sheet to prevent overcrowding.
- Bake Cookies: Bake at 350°F (175°C) for about 11-12 minutes. The cookies appear not fully done; the cinnamon filling will stay shiny and somewhat spread but edges without filling will be firm and matte on outer parts.
- Shape Immediately After Baking: Within 30-60 seconds of removal from oven, use two spoons to gently push cookie edges back toward centers, recoating and packing the cinnamon filling inside. This step thickens the cookies, making them chewy and preventing spreading.
- Cool and Serve: Let the cookies set on the baking pan for at least 5 minutes before transferring to a wire rack to cool completely. Enjoy fresh with milk for a delicious cinnamon roll cookie experience.
- Freezing Instructions: Dough can be shaped, rolled in cinnamon sugar, then stored in a ziplock bag in freezer up to 3 months. Bake directly from frozen, adding a couple extra minutes to bake time—no thawing needed.
Notes
- Do not overmix the dough after adding flour to prevent tough cookies.
- Use a wooden spoon or spatula when folding in the frozen cinnamon filling to keep them intact.
- Immediately shaping cookies after baking keeps them thick and chewy rather than flat.
- Cookies can be frozen as dough balls and baked later straight from freezer.
- For best results, roll cookies generously in cinnamon sugar before baking.
- Let cookies cool slightly before removing from baking sheet to avoid breaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
