Cinnamon Roll Cookies

Serves 10
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Directions

  1. 1Make the filling by whisking softened butter, brown sugar, and cinnamon for 2-3 minutes until well combined.
  2. 2Make small balls out of the cinnamon sugar mixture and lay them flat on parchment paper.
  3. 3Freeze the filling balls for 10 minutes or until firm to touch.
  4. 4Whisk together flour, baking powder, baking soda, cream of tartar, and cornstarch in a medium bowl.
  5. 5Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
  6. 6Beat in eggs one at a time, followed by vanilla bean paste, for 3-4 minutes until the batter turns pale and the sugar is well incorporated.
  7. 7Gradually mix in dry ingredients until just combined, being careful not to overmix.
  8. 8Stir in the frozen cinnamon sugar balls into the cookie dough.
  9. 9Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet.
  10. 10Roll the dough balls in the cinnamon sugar coating.
  11. 11Freeze the cookies for 30 minutes.

Ingredients

  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • 0.75 cup dark brown sugar
  • 0.25 cup granulated sugar
  • 2 cold eggs
  • 1.5 tsp cream of tartar
  • 2 teaspoons vanilla bean paste
  • 1 cup unsalted butter, slightly softened
  • 1 tsp salt
  • 1 tsp cinnamon
  • 0.75 cup brown sugar, softened (for filling)
  • 6 tbsp butter (for filling)
  • 2 tbsp cinnamon (for filling)
  • 0.5 cup granulated sugar (for cinnamon sugar coating)
  • 1 tbsp cinnamon (for cinnamon sugar coating)

Equipment

baking sheetparchment paperbowlwhiskmixerspatulaice cream scoop

Tips

  • Line a baking sheet with parchment paper.
  • Make small balls out of the cinnamon sugar mixture and freeze for 10 minutes until firm.
  • Cream together brown sugar, granulated sugar, and butter until light and fluffy.
  • Beat in eggs one at a time, followed by vanilla bean paste, for 3-4 minutes until the batter turns pale and sugar is well incorporated.
  • Gradually mix in dry ingredients until just combined, being careful not to overmix.
  • Leave the dough balls slightly rough and stacked with a rustic texture.
  • Preheat oven to 350°F (180°C).
  • Place 4 cookies on each pan, leaving 4 inches of space between each one.
  • Bake for 10-11 minutes on the middle rack or until edges are lightly golden brown.
  • Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.