Cinnamon Roll Snickerdoodle Cookies
Cinnamon Roll Snickerdoodle Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon cream of tartar
For the Cinnamon Swirl Filling
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer or 5-7 minutes by hand.
⏱️ 5 min
- 2
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until just combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and cream of tartar.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or on low speed with an electric mixer until a cohesive, soft dough forms. Be careful not to overmix.
⏱️ 3 min
- 5
Transfer the dough onto a large sheet of plastic wrap. Using a rolling pin, roll the dough into a large, even rectangular shape, approximately 12x16 inches. Place the flattened dough (still on the plastic wrap) onto a baking sheet and chill for 15 minutes to firm up.
⏱️ 15 min
- 6
While the dough chills, prepare the cinnamon swirl filling. In a small bowl, combine the light brown sugar, ground cinnamon, and melted butter. Mix until a thick paste forms.
⏱️ 2 min
- 7
After chilling, remove the top layer of plastic wrap from the dough. Spread the cinnamon swirl filling evenly over the entire surface of the flattened dough, leaving a small border around the edges.
⏱️ 3 min
- 8
Carefully roll up the dough tightly from one long side into a log, using the plastic wrap underneath to assist in the rolling process. Wrap the dough log tightly in fresh plastic wrap and chill for 20 minutes to further firm it up.
⏱️ 20 min
- 9
Preheat oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350
- 10
Unwrap the chilled dough log and place it on a clean surface. Using a sharp knife, slice the log into 1/2-inch thick cookie portions. You should get about 12-15 cookies.
⏱️ 3 min
- 11
Gently press and shape each sliced portion by hand to form a round cookie with a visible cinnamon swirl in the center. Place the cookies 2 inches apart on the prepared baking sheets.
⏱️ 3 min
- 12
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350
- 13
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
⏱️ 2 min
- 14
Once the cookies are completely cooled, brush or drizzle the glaze generously over the top of each cookie.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Roll Snickerdoodle Cookies
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon cream of tartar
For the Cinnamon Swirl Filling
- 1/2 cup light brown sugar, packed
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter, melted
For the Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer or 5-7 minutes by hand.
⏱️ 5 min - 2
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until just combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and cream of tartar.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or on low speed with an electric mixer until a cohesive, soft dough forms. Be careful not to overmix.
⏱️ 3 min - 5
Transfer the dough onto a large sheet of plastic wrap. Using a rolling pin, roll the dough into a large, even rectangular shape, approximately 12x16 inches. Place the flattened dough (still on the plastic wrap) onto a baking sheet and chill for 15 minutes to firm up.
⏱️ 15 min - 6
While the dough chills, prepare the cinnamon swirl filling. In a small bowl, combine the light brown sugar, ground cinnamon, and melted butter. Mix until a thick paste forms.
⏱️ 2 min - 7
After chilling, remove the top layer of plastic wrap from the dough. Spread the cinnamon swirl filling evenly over the entire surface of the flattened dough, leaving a small border around the edges.
⏱️ 3 min - 8
Carefully roll up the dough tightly from one long side into a log, using the plastic wrap underneath to assist in the rolling process. Wrap the dough log tightly in fresh plastic wrap and chill for 20 minutes to further firm it up.
⏱️ 20 min - 9
Preheat oven to 350°F. Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 350 - 10
Unwrap the chilled dough log and place it on a clean surface. Using a sharp knife, slice the log into 1/2-inch thick cookie portions. You should get about 12-15 cookies.
⏱️ 3 min - 11
Gently press and shape each sliced portion by hand to form a round cookie with a visible cinnamon swirl in the center. Place the cookies 2 inches apart on the prepared baking sheets.
⏱️ 3 min - 12
Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. Do not overbake. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350 - 13
While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.
⏱️ 2 min - 14
Once the cookies are completely cooled, brush or drizzle the glaze generously over the top of each cookie.
⏱️ 3 min