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Cinnamon Roll Sugar Cookies

*This recipe has been updated (12/4/14) to make these cookies even better! (More moist and cinnamon-y; cookies may appear darker than pictured here because of the extra cinnamon.)


  • 1 cup butter (unsalted, at room temperature)
  • 1 cup sugar
  • 1 large egg
  • 1 1/2 tsp vanilla
  • 3 cups flour (Lightly spooned into the cup and leveled with a knife when measured. (If you are worried about being heavy handed with the flour, only use 2 3/4 cup.))
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 Tbsp cinnamon, plus extra for garnish
  • 1 recipe The BEST Cream Cheese Frosting (link in instructions)


  • In the bowl of a stand mixer with the paddle attachment, cream the butter with the sugar. Add the egg, and vanilla. Mix well.
  • In a separate bowl, combine the flour, baking powder, salt, and cinnamon. Add dry ingredients to bowl of wet ingredients and mix until just incorporated.
  • Cover the dough and chill in the refrigerator for 1 hour.
  • Roll out dough onto a lightly floured surface until ¼-inch thick. Cut circles out and place onto a baking sheet with parchment paper or a silicone baking mat. Press scraps together and continue cutting cookies until all the dough is used; try not to overwork the cookie dough.
  • Bake at 350 degrees Fahrenheit for 8 to 12 minutes depending on if you want a soft cookie (8 to 9 minutes) or crisp cookie (10 to 12 minutes). Allow to cool on tray for a few minutes before transferring cookies with a spatula onto a wire rack.
  • While cookies cool, prepare The BEST Cream Cheese Frosting and place it in a pastry bag with a coupler and a large round tip. Pipe a thin layer of frosting in a swirl motion on each cookie starting from the outside, and working your way in towards the center. Sprinkle with cinnamon and serve. Store in an airtight container.


*You may roll out the cookie dough between 2 sheets of parchment or wax paper and chill for 20 to 30 minutes as opposed to the 1 hour of chill time.
*The cookies may be stored covered with plastic wrap or in an air tight container at room temperature or in the refrigerator. Once the cream cheese frosting is made and the cookies are frosted, they either need to stay at room temperature or stay refrigerated; moving the cookies in and out of the fridge for large periods of time may cause food poisoning.
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