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Cinnamon Bun Cookies

A stack of freshly baked cinnamon bun cookies drizzled with white glaze and sprinkled with sugar.
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Bake soft, chewy cookies with a cinnamon sugar swirl and a simple glaze that taste just like your favorite cinnamon rolls.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the brown sugar and cinnamon for the swirl.
  7. For each cookie, scoop about 1.5 tablespoons of dough. Flatten it slightly in your palm. Sprinkle about 1 teaspoon of the cinnamon-sugar mixture onto the dough. Fold the dough over the cinnamon sugar and gently roll into a ball.
  8. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  9. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cookies cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired drizzling consistency.
  12. Once the cookies are completely cool, drizzle the glaze over them.

Notes

  • For a stronger cinnamon flavor, you can add an extra teaspoon of cinnamon to the dough.
  • If you prefer a thicker glaze, use less milk.
  • These cookies are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://mdlatdmm.com/cinnamon-bun-cookies/