Description
Delicious cinnamon sugar cookies with a creamy filling.
Ingredients
Scale
- 3 tablespoons unsalted butter (at room temperature)
- 6 tablespoons light brown sugar
- 1 tablespoon all purpose flour
- 1 tablespoon ground cinnamon
- ½ cup unsalted butter (at room temperature)
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 ⅔ cups all purpose flour
- ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup powdered sugar
- 1 tablespoon milk
Instructions
- Line a small baking sheet with parchment paper.
- Make the cinnamon roll filling: Add butter, brown sugar, flour, and cinnamon to a medium bowl. Use a hand mixer to cream everything together until it becomes light and fluffy, about 3-5 minutes or until the sugar is almost dissolved.
- Scoop ½ teaspoon sized portions of the filling onto the prepared baking sheet. Place in the freezer.
- To make the cookie dough: To the bowl of your stand mixer, fitted with the paddle attachment, add butter and sugar. Beat until light and fluffy.
- Add in eggs and vanilla. Beat again until combined.
- Add flour, cream of tartar, baking soda, and salt. Mix until just combined.
- Sprinkle ⅓ of the frozen filling on top of the dough. Lightly fold it into the dough, careful not to overmix or blend the filling too much.
- Continue with the remaining ⅔ of filling in 2 more rounds of mixing.
- Cover dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 375 F. Line baking sheets with parchment paper.
- In a shallow dish, stir together the cinnamon and sugar for rolling.
- Using a 1 ½ tablespoon cookie scoop, scoop balls of cookie dough. Roll into a ball, then roll in the cinnamon sugar mixture.
- Place about 2 inches apart on the prepared baking sheets. Leave plenty of space between each cookie to allow them to spread.
- Bake for about 8-9 minutes, until cookies are lightly set but look a little doughy in the center. The filling might seep out a little bit, but if you use an upside down glass or a round cookie cutter around the perimeter of the cookie, you can swirl the cookies back into a round shape.
- Let cool completely on the baking sheet.
- To make the icing: In a small bowl, whisk together the powdered sugar and milk.
- Drizzle over the cooled cookies. Let icing set before serving.
Notes
- For best results, refrigerate the dough before baking.
- Make sure to leave enough space between cookies to allow them to spread while baking.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg