Cinnamon Roll Cookies
Serves 10
Directions
- 1Make the filling by whisking softened butter, brown sugar, and cinnamon for 2-3 minutes until well combined.
- 2Make small balls out of the cinnamon sugar mixture and lay them flat on parchment paper.
- 3Freeze the filling balls for 10 minutes or until firm to touch.
- 4Whisk together flour, baking powder, baking soda, cream of tartar, and cornstarch in a medium bowl.
- 5Cream together brown sugar, granulated sugar, and butter in a large bowl until light and fluffy.
- 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.
- 7Gradually mix in dry ingredients until just combined, being careful not to overmix.
- 8Stir in the frozen cinnamon sugar balls into the cookie dough.
- 9Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheet.
- 10Roll the dough balls in the cinnamon sugar coating.
- 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.
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