Can I freeze cinnamon roll cookie dough?

Yes! You can easily freeze the cookie dough logs before slicing them. Wrap the logs tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to three months. When ready to bake, simply thaw in the refrigerator overnight, slice, and bake as directed.

What can I substitute for butter in this recipe?

If you're looking for a dairy-free alternative, you can use softened coconut oil or a plant-based butter. Just be sure to check that the product you use is suitable for baking, as some margarines may not yield the same results.

How do I make my cinnamon roll cookies fluffier?

Ensure that you’re not overmixing the cookie dough. Overmixing can lead to dense cookies rather than fluffy ones. Also, make sure your baking soda is fresh, as this is crucial for providing the right lift during baking.

Can I use whole wheat flour instead of all-purpose flour?

Yes, but using whole wheat flour may change the texture slightly, making the cookies denser. You can do a 50/50 blend of all-purpose and whole wheat for a better balance.

How long will these cookies stay fresh?

Irresistible Cinnamon Roll Cookies will stay fresh in an airtight container for up to a week. They can also be frozen for longer storage, allowing you to enjoy these delightful treats whenever you wish.

Irresistible Cinnamon Roll Cookies: Easy And Delicious Treats

Ingredients

Units Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 large egg
2 teaspoons vanilla extract
1 tablespoon ground cinnamon
1/3 cup powdered sugar (for glaze)
2 teaspoons milk (for glaze)

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Instructions

Whisk together flour, baking soda, and salt in a medium bowl.
Cream softened butter with granulated and light brown sugars until light and fluffy, about 3 to 5 minutes. Beat in the egg and vanilla extract until well combined.
Gradually add dry ingredients to the wet mixture, mixing until just combined. Divide the dough in half.
Roll each portion of dough between parchment paper into a rectangle. Brush with melted butter and sprinkle with cinnamon and sugar. Roll each rectangle tightly into a log and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Slice logs into 1/2-inch thick rounds and arrange on baking sheets.
Bake for 10-12 minutes or until edges are slightly golden. Cool slightly and drizzle with glaze made from powdered sugar and milk.

Notes

For a fun twist, try adding nuts or substituting cinnamon with pumpkin spice. Cream cheese frosting pairs nicely with these cookies for added richness.

Author: Sarah Mitchell
Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg