I’ve always had a soft spot for cinnamon rolls—there’s something about the warm, comforting aroma that fills the house as they bake. But what if I told you that you could capture that same cozy flavor, but in the form of a cookie? That’s how these Soft and Chewy Cinnamon Roll Sugar Cookies came to life. The combination of a sugar cookie base with the swirls of cinnamon and sugar—just like a cinnamon roll—creates a perfect balance of chewy, sweet, and spice.
Making these cookies feels like a celebration of the simple joys of baking. There’s no need to wait for dough to rise or for a lengthy baking process. The results? A soft, buttery cookie with a touch of cinnamon that’s so satisfying, you’ll find yourself reaching for just one more. The best part is that they’re so easy to make and are guaranteed to be a hit at any gathering. Plus, they store beautifully, so you can enjoy them over several days—or share them with friends and family!
I’ve made these cookies countless times, and they’re always a crowd-pleaser. Whether for a cozy afternoon treat with a cup of coffee or as a sweet gift for someone special, these cookies never disappoint. The cinnamon swirl effect isn’t just for looks, either; it adds that perfect burst of flavor in every bite. They’re the ultimate hybrid of a sugar cookie and a cinnamon roll, and they’ve quickly become a regular in my baking repertoire.
So, if you’re a fan of cinnamon rolls, these cookies are a must-try. Trust me, once you’ve tasted them, you’ll be hooked, and you might even forget about traditional cinnamon rolls altogether!
Ingredients + How to Bake the Soft and Chewy Cinnamon Roll Sugar Cookies
To make these delightful Soft and Chewy Cinnamon Roll Sugar Cookies, you’ll need the following ingredients. They’re easy to find and perfect for a baking session any time you need a sweet treat.
Ingredients:
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/4 cup sour cream or plain yogurt (for extra softness)
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1/4 cup brown sugar, packed
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1 tablespoon ground cinnamon (for the cinnamon swirl)
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1/4 cup granulated sugar (for the cinnamon swirl)
Instructions:
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Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat, ensuring the cookies don’t stick and bake evenly. -
Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set this mixture aside. -
Cream the Butter and Sugar
In a large bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar. Beat on medium speed for about 3 minutes, or until the mixture is light and fluffy. -
Add the Wet Ingredients
Add the egg, vanilla extract, and sour cream (or yogurt) to the butter and sugar mixture. Beat until fully combined. -
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Once combined, increase the speed and beat for another 1-2 minutes until the dough is smooth. -
Prepare the Cinnamon Sugar Swirl
In a small bowl, mix the brown sugar, granulated sugar, and ground cinnamon together for the swirl. Set it aside. -
Form the Cookie Dough Balls
Scoop tablespoon-sized portions of dough and roll them into balls. You can use a cookie scoop for even portions. Then, roll each dough ball in the cinnamon sugar mixture to coat evenly. -
Bake the Cookies
Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press each cookie down with the back of a spoon to flatten slightly, which helps the cookies bake evenly. -
Bake and Cool
Bake the cookies for 8-10 minutes, or until the edges are golden brown. The centers will still be soft, but they’ll firm up as they cool. Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. -
Serve and Enjoy
Once the cookies have cooled, they are ready to be served. Their soft, chewy texture and sweet cinnamon flavor will make them irresistible!
These cookies stay fresh in an airtight container for up to a week, but I doubt they’ll last that long once you’ve tasted them! Enjoy the cozy, cinnamon-sugar goodness with your family and friends.
How Long to Bake, How to Store Leftovers, and Tips for Perfect Soft and Chewy Cinnamon Roll Sugar Cookies
How Long to Bake:
The baking time for these cookies is relatively short, making them the perfect treat when you’re in a time crunch. You’ll want to bake them for 8-10 minutes at 350°F (175°C). Keep an eye on them toward the end of baking to ensure they don’t overbake, as the cookies should remain soft in the center. When the edges turn golden and the tops have a slightly cracked appearance, they’re ready to come out of the oven. The cookies will continue to firm up as they cool, so don’t worry if they seem a little too soft right out of the oven.
How to Store Leftovers:
If you happen to have any leftover cookies (which, let’s be honest, is unlikely!), they can be easily stored to keep them fresh and delicious for several days. Here’s how to store them properly:
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Room Temperature: Place your cookies in an airtight container at room temperature for up to a week. You’ll find that the cookies retain their chewy texture, and the cinnamon-sugar swirl remains flavorful.
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Freezing: For longer storage, these cookies freeze well! Simply layer the cookies between sheets of parchment paper in an airtight container or freezer-safe bag. When you’re ready to enjoy them, allow the cookies to thaw at room temperature for about 30 minutes, and they’ll taste just as fresh as the day they were baked.
Tips for Perfect Soft and Chewy Cinnamon Roll Sugar Cookies:
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Use Room Temperature Ingredients: Be sure to soften your butter before mixing it with the sugar. This helps the dough come together smoothly and ensures the cookies are perfectly chewy.
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Don’t Overmix the Dough: When you combine the dry ingredients with the wet ingredients, mix just until they’re incorporated. Overmixing can lead to dense, tough cookies, which you want to avoid for that light, soft texture.
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Chill the Dough (Optional): While these cookies don’t require chilling, if you have the time, chilling the dough for 30 minutes in the fridge can help prevent the cookies from spreading too much while baking. It also allows the flavors to develop more fully.
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Use Fresh Cinnamon: Cinnamon is the star of this recipe, so make sure your cinnamon is fresh for the best flavor. Ground cinnamon loses its potency over time, so replacing old cinnamon ensures that the cookies have that wonderful cinnamon roll-like taste.
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Adjust the Cinnamon Sugar Swirl: If you prefer a stronger cinnamon flavor, feel free to increase the amount of cinnamon in the sugar mixture. A little extra swirl can never hurt!
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Keep an Eye on Baking Time: Each oven is different, so start checking the cookies at the 8-minute mark. They should be golden brown around the edges but still soft in the center. This will ensure they are chewy and not overbaked.
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Don’t Skip the Pressing Step: Pressing the cookie dough balls down slightly before baking helps the cookies bake evenly and gives them that signature slightly flat, chewy look. It also helps them cook through more consistently.
By following these tips, you’ll end up with the perfect batch of Soft and Chewy Cinnamon Roll Sugar Cookies every time. Whether you’re baking for a special occasion or just because, they’re sure to be a hit with anyone who tries them!
Frequently Asked Questions
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter instead of unsalted butter, but if you do, reduce the amount of salt you add to the dough. Using salted butter can result in a slightly saltier cookie, which might impact the overall flavor balance, but it still works well if you adjust accordingly.
2. Can I make these cookies without sour cream or yogurt?
Absolutely! The sour cream or yogurt in this recipe adds a bit of extra softness and moisture to the cookies. However, if you don’t have either of these ingredients on hand, you can substitute with an equal amount of milk or heavy cream. The cookies may be slightly less soft, but they will still be delicious!
3. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will affect the texture of the cookies. Whole wheat flour adds more density and a nutty flavor. To help balance the texture, you may want to reduce the amount of flour slightly, as whole wheat flour absorbs more liquid than all-purpose flour.
4. How can I make these cookies more “cinnamon roll” like?
To enhance the cinnamon roll flavor, you can add a glaze over the cookies after they’ve cooled. Simply mix powdered sugar with a little milk and a dash of vanilla extract to create a simple icing. Drizzle it over the top of the cookies, and you’ll get that classic cinnamon roll experience, complete with a sweet glaze!
Print
Soft and Chewy Cinnamon Roll Sugar Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Soft and Chewy Cinnamon Roll Sugar Cookies combine the warm, comforting flavors of cinnamon rolls with the convenience of a cookie. They are soft, chewy, and bursting with cinnamon flavor, making them perfect for any occasion. The cinnamon-sugar swirl adds a delightful touch that makes each bite irresistible. Whether you’re serving them at a gathering or enjoying them with a cup of coffee, these cookies are sure to be a hit!
Ingredients
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2 1/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3/4 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1/4 cup sour cream or plain yogurt
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1/4 cup brown sugar, packed
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1 tablespoon ground cinnamon (for the swirl)
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1/4 cup granulated sugar (for the swirl)
Instructions
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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
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In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Add the egg, vanilla extract, and sour cream (or yogurt) to the butter mixture and beat until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
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In a small bowl, combine the brown sugar, granulated sugar, and cinnamon for the swirl.
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Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
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Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Gently press down each ball with the back of a spoon.
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Bake for 8-10 minutes, or until the edges are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
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These cookies can be stored in an airtight container at room temperature for up to a week.
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For extra flavor, drizzle a simple glaze of powdered sugar and milk over the cooled cookies.
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Feel free to add chopped nuts or raisins for a twist on the traditional recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
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