There is something so comforting about the smell of cinnamon and sugar baking in the oven. It just feels like home, you know? It brings back happy memories and makes new ones. If you love that feeling, you are in the right place.
We are making something truly special today. These are not your average treats. We are diving into one of my favorite Cookie Recipes ever. Imagine a soft cookie that tastes like a warm cinnamon roll. Sounds amazing, right? Let’s get baking!
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Why You’ll Love This Recipe
First off, the texture is just incredible. The cookie itself is soft and chewy, not at all dry or crumbly. It has a wonderful buttery flavor that melts in your mouth. It is a really satisfying bite.
Then you get to the center. Oh, that center. It is a warm, gooey pocket of brown sugar and cinnamon filling. This little surprise makes these some of the most Unique Cookie Recipes you will ever try. It is a delightful textural contrast.
The sweet cinnamon glaze on top adds another layer of flavor. It pools beautifully over the warm cookie, just like the icing on a cinnamon bun. It really completes the whole experience and looks so pretty.
Best of all, this recipe is surprisingly easy to follow. It is one of those Fun Cookie Recipes that looks impressive but does not require any expert skills. It is great for a weekend baking project or to share with friends.
Ingredients
For The Cookies
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 3 3/4 cups cake flour
- 2 Tablespoons cornstarch
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
For The Brown Sugar Filling
- 5 Tablespoons unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1 teaspoon cinnamon
- 2 Tablespoons cake flour
For The Brown Sugar Glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 3 Tablespoons unsalted butter, melted and cooled
- 2 1/2 Tablespoons milk
Step By Step Instructions
Step 1: Make The Cookie Dough
Grab a large bowl for your stand mixer or a hand mixer. Add your room temperature butter, granulated sugar, and brown sugar. Beat it on medium high speed for about two to three minutes.
You want the mixture to get nice and creamy. Next, add the vanilla and eggs. Beat everything together for another minute or two. It should look light and fluffy when you are done. This step adds air, which makes the cookies soft.
In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Now, add these dry ingredients to your wet ingredients. Mix on medium speed for just a minute or two until it is all combined.
Make sure to scrape down the sides and bottom of the bowl. This ensures everything is mixed evenly. Cover the bowl and let the dough chill in the fridge for one hour. Do not skip this part!
Step 2: Prepare The Filling
While your dough is chilling, let’s get the filling ready. Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking. This makes cleanup so much easier.
In a medium bowl, add all the filling ingredients. That is the softened butter, brown sugar, cinnamon, and cake flour. Stir them together until the mixture is smooth and combined.
Now, use a small spoon, about two teaspoons worth, to scoop out the filling. Roll each scoop into a little ball. Place these filling balls onto one of your prepared baking sheets. This will make stuffing the cookies quick and tidy.
Step 3: Stuff And Bake The Cookies
Once the dough has chilled, it is time for the fun part. This is what makes these such Fun Cookie Recipes. Use a quarter cup measuring cup or a large cookie scoop to portion out the dough. It will make big, generous cookies.
Take one scoop of dough and break it in half. Flatten one half in your palm to create a little disc. Make a small well in the middle. Place one of your cinnamon filling balls right in that well.
Now, take the other half of the dough and press it on top. Pinch the seams together to completely seal the filling inside. Gently roll the dough between your hands to form a smooth ball.
Arrange the dough balls on your baking sheets, leaving about two inches of space between them. They will spread a bit. Bake for 11 to 13 minutes. The tops should look set, and the edges will be a lovely light golden brown.
Let them cool on the baking sheet for five minutes. This helps them set up. Then, carefully move them to a wire rack to cool down completely. These stuffed Cookie Recipes smell amazing while they bake.
Step 4: Make The Glaze
While the cookies are cooling, you can whip up the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, melted butter, and milk. Keep whisking until it is totally smooth with no lumps.
Place a sheet of parchment paper under your cooling rack. This will catch any drips from the glaze. Trust me, it saves a lot of cleaning. Spoon the glaze over the top of each cooled cookie.
Let it spread out naturally towards the edges. You can add as much or as little as you like. Let the glaze set for about 15 minutes before serving. Then, it is time to enjoy your amazing homemade cookies!
How To Store Leftovers
If you happen to have any cookies left, storing them is simple. Keep them in an airtight container at room temperature. They will stay fresh and delicious for about three days. This is one of my go to Dessert Ideas.
You can also store them in the fridge for up to a week. The airtight container is key to keeping them soft. They taste great straight from the fridge or you can let them sit out for a few minutes first.
Want to save them for later? You can freeze the baked cookies without the icing. Place them on a sheet pan in a single layer and freeze until they are solid. Then, transfer them to a freezer bag.
They will keep in the freezer for up to three months. When you want one, just thaw it in the fridge overnight. Add the glaze before serving for that fresh baked taste.
Tips
The temperature of your butter is very important. Butter that is too warm can cause your cookies to spread and become flat. Room temperature butter should still feel cool, around 60 degrees Fahrenheit.
Chilling the dough is a crucial step for these Cookie Recipes. If you chill it for longer than an hour, let it sit on the counter for about 30 minutes. This will soften it slightly, making it easier to scoop and shape.
You can also freeze the cookie dough for a future treat. After stuffing the cookies, do not chill them. Instead, place the raw dough balls on a cookie sheet and freeze until solid. Then move them to a freezer bag.
You can bake them directly from the freezer. Just add an extra minute or two to the baking time. It is a fantastic way to have fresh cookies ready anytime you want them.
Conclusion
And there you have it. A truly special cookie that is full of warmth and flavor. This recipe proves that making Unique Cookie Recipes at home can be simple and so rewarding. The combination of soft cookie, gooey filling, and sweet glaze is hard to beat.
I hope you have as much fun making these as I do. They are one of those Cookie Recipes that always gets rave reviews from family and friends. So go ahead, give them a try, and fill your kitchen with the wonderful scent of cinnamon and sugar.
FAQ
Why Did My Cookies Spread And Become Flat?
The most common reason for flat cookies is butter that was too warm or melted. Room temperature butter should be soft but still cool. Also, make sure you chilled the dough for the full hour as directed. This helps the cookies hold their shape.
Do I Have To Use Cake Flour?
Cake flour is recommended for these Cookie Recipes because it creates a much softer and more tender texture. If you do not have it, you can use all purpose flour, but the final cookie will be a bit denser and not quite as soft.
Can I Make The Dough Ahead Of Time?
Absolutely! You can make the cookie dough and store it in the fridge for up to three days. Just wrap it tightly in plastic wrap. When you are ready to bake, let it sit at room temperature for about 30 minutes to make it easier to scoop.
Can I Double This Recipe?
Yes, this recipe doubles very well. It is great for when you need a large batch for a party or holiday gathering. Simply double all the ingredients and follow the instructions as written. You may need to mix the dough in two batches if your mixer is small.
Sweet Cinnamon Roll Cookies
Indulge in these comforting homemade cookies that feature a soft, chewy texture and a warm, gooey brown sugar and cinnamon filling. Topped with a delightful cinnamon glaze, they bring the comforting flavors of a cinnamon roll into a convenient cookie form. Simple to make and perfect for sharing, these treats are a lovely addition to any dessert table.
Requirements
Ingredients
Instructions
- Grab a large bowl for your stand mixer or a hand mixer. Add your room temperature unsalted butter, granulated sugar, and light brown sugar. Beat it on medium high speed for about two to three minutes.
- You want the mixture to get nice and creamy. Next, add the vanilla extract and eggs. Beat everything together for another minute or two. It should look light and fluffy when you are done. This step adds air, which makes the cookies soft.
- In a separate bowl, whisk together the cake flour, cornstarch, baking soda, baking powder, and salt. Now, add these dry ingredients to your wet ingredients. Mix on medium speed for just a minute or two until it is all combined.
- Make sure to scrape down the sides and bottom of the bowl. This ensures everything is mixed evenly. Cover the bowl and let the dough chill in the fridge for one hour. Do not skip this part!
- While your dough is chilling, let’s get the filling ready. Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking. This makes cleanup so much easier.
- In a medium bowl, add all the filling ingredients. That is the softened butter, brown sugar, cinnamon, and cake flour. Stir them together until the mixture is smooth and combined.
- Now, use a small spoon, about two teaspoons worth, to scoop out the filling. Roll each scoop into a little ball. Place these filling balls onto one of your prepared baking sheets. This will make stuffing the cookies quick and tidy.
- Once the dough has chilled, it is time for the fun part. Use a quarter cup measuring cup or a large cookie scoop to portion out the dough. It will make big, generous cookies.
- Take one scoop of dough and break it in half. Flatten one half in your palm to create a little disc. Make a small well in the middle. Place one of your cinnamon filling balls right in that well.
- Now, take the other half of the dough and press it on top. Pinch the seams together to completely seal the filling inside. Gently roll the dough between your hands to form a smooth ball.
- Arrange the dough balls on your baking sheets, leaving about two inches of space between them. They will spread a bit. Bake for 11 to 13 minutes. The tops should look set, and the edges will be a lovely light golden brown.
- Let them cool on the baking sheet for five minutes. This helps them set up. Then, carefully move them to a wire rack to cool down completely. These stuffed cookies smell amazing while they bake.
- While the cookies are cooling, you can whip up the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, melted butter, and milk. Keep whisking until it is totally smooth with no lumps.
- Place a sheet of parchment paper under your cooling rack. This will catch any drips from the glaze. Trust me, it saves a lot of cleaning. Spoon the glaze over the top of each cooled cookie.
- Let it spread out naturally towards the edges. You can add as much or as little as you like. Let the glaze set for about 15 minutes before serving. Then, it is time to enjoy your amazing homemade cookies!
Notes
To store leftovers, keep cookies in an airtight container at room temperature for up to three days, or in the fridge for up to a week.
For longer storage, freeze baked cookies without icing in a freezer bag for up to three months. Thaw overnight in the fridge and glaze before serving.
Ensuring your unsalted butter is at room temperature (around 60°F) is crucial to prevent cookies from spreading too flat.
If chilling dough longer than an hour, let it sit on the counter for about 30 minutes to soften slightly before scooping.
Raw cookie dough balls can be frozen for up to three months. Bake directly from frozen, adding an extra minute or two to the baking time.
Nutrition
Calories
Sugar
Fat
Carbs
