These Cinnamon Roll Sugar Cookies with Cream Cheese Frosting bring a delightful twist to your regular cookie. Imagine a buttery, soft cookie infused with the warm, spicy notes of cinnamon, topped with a rich, velvety cream cheese frosting.
Each bite of these cookies offers a perfect balance of sweetness and spice, making them a hit at any gathering. The creamy frosting adds an extra layer of decadence, and a sprinkle of cinnamon on top not only adds to the flavor but also makes them visually stunning. Whether you’re a seasoned baker or trying your hand at something new, these cookies are sure to impress and satisfy your sweet tooth.
Table of contents
Cinnamon roll sugar cookies Recipe
Ingredients:
Cookies:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 Tablespoon vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon sea salt
Frosting:
4 ounces cream cheese, softened
8 Tablespoons unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
1-2 teaspoons milk or cream, as needed
Ground cinnamon, for sprinkling
Directions
Cookie Preparation:
- Start by creaming the butter and sugar in a large mixing bowl or using a stand mixer. Continue beating until the mixture becomes light and fluffy.
- Gradually add the eggs, one at a time, ensuring each is well incorporated. Follow this with the vanilla extract, blending it into the mixture thoroughly.
- Next, gently fold in the flour, baking powder, cinnamon, and salt. Continue mixing until you achieve a firm dough consistency. Allow the dough to chill in the refrigerator for 30 minutes.
- Preheat your oven to 375°F (190°C). While waiting, shape the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Gently press down on each ball to flatten them to about 1/3- to 1/2-inch thickness.
- Bake the cookies for 7 to 9 minutes. Look for a slight golden-brown color at the bottom edges as the indicator they are done. Once baked, transfer the cookies to a cooling rack and let them cool completely before applying frosting.
Frosting Creation:
- In a separate large bowl, use an electric mixer to beat the cream cheese and butter together. Aim for a light and fluffy texture.
- Gradually add in the powdered sugar, mixing until the frosting is smooth.
- Stir in the vanilla extract, and if needed, add milk one teaspoon at a time to achieve your desired frosting consistency. Continue to beat until the frosting becomes light and fluffy.
- Once the cookies have cooled, apply the frosting. You can use a piping bag with a 1M tip or a zip-top bag with the corner snipped off to create a spiral shape on each cookie.
- For the final touch, sprinkle cinnamon or a mix of cinnamon and sugar over the frosted cookies.
- Store your cookies in a covered container; they will keep well for up to three days.
Prep Time: 10minutes mins I Cook Time: 10minutes mins I Chill Dough: 30minutes mins
Total Time: 50 minutes mins
Baking Tips + Tricks
Refrigeration of Cookies:
Typically, these cookies do not need to be refrigerated. They can be stored at room temperature in an airtight container. However, if you live in a very warm climate or if you prefer your cookies a bit firmer, refrigeration is an option. Just note that refrigerating can alter the texture slightly, making them firmer.
Type of Butter Used:
While the recipe calls for unsalted butter, you can certainly use salted butter if that’s what you have on hand. Just be mindful that this may slightly alter the taste due to the added salt in the butter. If using salted butter, you might want to reduce or omit the additional salt called for in the recipe.
Gluten-Free Adaptation:
Converting these cookies to gluten-free is possible! You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that is a 1:1 replacement for regular flour. Keep in mind that gluten-free flour can sometimes change the texture of the cookies, so they might be a bit different from the original version, but they should still be delicious!
Making Ahead and Freezing:
Yes, these cookies are great for making ahead and freezing! You can freeze the dough balls before baking or the baked cookies without frosting. To freeze the dough, place the dough balls on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag or container. When ready to bake, you can bake them straight from the freezer, just adding a couple of extra minutes to the baking time. For the baked cookies, let them cool completely, then freeze them in a single layer before transferring to a container. Thaw at room temperature and add frosting before serving.
CINNAMON ROLL SUGAR COOKIES FAQS
Ideally, you should try to roll out sugar cookie dough only once or twice. Re-rolling the dough more than that can lead to the cookies becoming tough and losing their tender texture. This happens because each time you roll out the dough, gluten develops, making the dough less pliable and more elastic.
Rolled sugar cookies typically last up to a week when stored properly. Keep them in an airtight container at room temperature to maintain their freshness. If you want to keep them longer, you can freeze them either baked or unbaked for up to three months.
Cookies spread mainly due to the butter melting during baking. If your sugar cookies are spreading too much, it might be because the dough wasn’t chilled enough before baking, the baking sheet was too warm, or there was too much butter in the dough. Chilling the dough thoroughly before rolling and cutting, and using a cool baking sheet can help prevent excessive spreading.
Resting the sugar cookie dough, typically in the refrigerator, is crucial for a few reasons. It allows the flour to fully hydrate, which improves the texture of the cookies. It also solidifies the fat (butter) in the dough, which helps prevent the cookies from spreading too much during baking. Additionally, resting can enhance the flavors as the ingredients meld together.
