These cinnamon swirl cookies bring the best of cinnamon rolls and sugar cookies into one delightful treat. With a soft, buttery base and a gooey cinnamon-sugar filling, they’re rolled up, sliced, and baked to golden perfection. Whether you enjoy them warm or drizzle them with a little glaze, they’re the perfect cozy treat for any occasion!

Ingredients

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract

For the Cinnamon Filling:

• ⅓ cup unsalted butter, melted
• ½ cup brown sugar
• 1 tablespoon ground cinnamon

For the Optional Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract
• 

Instructions

1. Make the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients, mixing just until the dough comes together.
2. Chill the Dough: Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Prepare the Cinnamon Filling: In a small bowl, mix the melted butter, brown sugar, and cinnamon until smooth.
4. Roll Out the Dough: Lightly flour a clean surface and roll the chilled dough into a rectangle about ¼-inch thick (12×10 inches).
5. Add the Cinnamon Swirl: Spread the cinnamon filling evenly over the rolled-out dough, making sure to go all the way to the edges.
6. Roll It Up: Starting from the long side, carefully roll the dough into a tight log. Wrap it in plastic wrap and refrigerate for another 30 minutes to firm up.
7. Slice and Bake: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled dough log and slice into ¼ to ½-inch thick rounds. Place cookies 2 inches apart on the baking sheet.
8. Bake the Cookies: Bake for 10–12 minutes, or until edges are lightly golden. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Optional Glaze: While cookies cool, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cookies.
10. Serve and Enjoy: Enjoy these cinnamon swirl cookies with a glass of milk or a cup of coffee. Store in an airtight container for up to 5 days.

Tips

• For extra softness, slightly underbake the cookies and let them set on the tray.
• Add a pinch of nutmeg to the cinnamon filling for a deeper spice flavor.
• If the dough gets too soft while rolling, chill it again for a few minutes.