This recipe is the perfect fusion of a cinnamon roll, snickerdoodle, and sugar cookie. Soft, chewy sugar cookies are swirled with an irresistible brown sugar-cinnamon filling, creating a marbled masterpiece in every bite. If you love cinnamon, this is the cookie for you!

Why You’ll Love This Recipe

Incredible Flavor: A rich blend of brown sugar, cinnamon, and vanilla.
Perfect Texture: Crisp edges, soft centers, and a chewy consistency throughout.
Simple Ingredients: Made with everyday pantry staples.
No Special Equipment Needed: The cinnamon swirl technique is easy to master with a few helpful tips!

Recipe Overview

Step 1: Make the Cinnamon Sugar Filling

Combine softened butter, brown sugar, flour, cinnamon, and salt. Freeze for a few minutes while you prepare the cookie dough.

Step 2: Prepare the Sugar Cookie Dough

A variation of classic sugar cookies, this dough is quick and simple to make.

Step 3: Assemble the Dough

To achieve the perfect cinnamon swirls:

Spread half of the cookie dough at the bottom of the mixing bowl.
Scoop teaspoon-sized pieces of the chilled cinnamon mixture and distribute evenly over the dough.
Layer the remaining cookie dough over the cinnamon bits.
Add the remaining cinnamon mixture on top.

Step 4: Gently Swirl the Dough

Using a spatula, gently fold the dough just a few times to create layers without fully mixing the cinnamon filling.

Step 5: Scoop & Chill

Scoop the dough into two-tablespoon portions and freeze for 10 minutes to prevent excessive spreading.

Step 6: Bake

Bake at 350°F for 10-12 minutes until edges are set and centers appear slightly underbaked. Allow them to cool completely on the baking sheet—they will firm up as they cool.

Key Techniques for Perfectly Round Cookies

If some cookies spread unevenly, try these shaping tricks:

Glass Method: Place a round glass or cookie cutter over the hot cookie and gently swirl it in a circular motion to reshape.
Spoon Method: Use the back of a spoon to nudge the edges inward while the cookies are still warm.

Pro Tips for Success

Briefly freezing both the cinnamon sugar filling and the dough balls prevents excessive spreading.
Layering the cinnamon mixture into the dough ensures even swirls.
Lining baking sheets with parchment paper makes for easy cleanup and perfect baking results.
Space the dough balls a couple of inches apart to allow room for spreading.
For thicker cookies, leave the dough in mounds; for thinner cookies, lightly press them down before baking.

More Cinnamon Treats to Try

Cinnamon Roll Cake – A soft, swirled cake bursting with cinnamon goodness.
Cinnamon Roll Blondies – A chewy, cinnamon-infused take on blondies.
Cinnamon Vanilla Baked French Toast – The ultimate cozy breakfast treat.
Crispy Cinnamon Sugar Cookies – A crunchy cinnamon twist on a classic cookie.

Enjoy baking these delightful Cinnamon Roll Sugar Cookies, and don’t forget to share them with fellow cinnamon lovers!

Cinnamon Roll Sugar Cookies

This recipe combines the best of cinnamon rolls, snickerdoodles, and sugar cookies into one soft, chewy treat with a marbled brown sugar-cinnamon swirl.

Ingredients

Cinnamon Sugar Filling:

4 tbsp unsalted butter, softened
⅓ cup brown sugar, packed
1½ tbsp all-purpose flour
2½ tsp ground cinnamon
Pinch of salt

Cookies:

1 cup unsalted butter, softened but cool to the touch
1⅓ cups granulated sugar
1¾ tsp pure vanilla extract
1 large egg
1 large egg yolk
2¾ cups all-purpose flour (see note)
¾ tsp baking powder
1 tsp cornstarch
¼ tsp salt

Instructions

1. Prepare the Cinnamon Sugar Filling:

In a small bowl, mix softened butter, brown sugar, flour, cinnamon, and salt until well combined.
Place the mixture in the freezer for about 10 minutes while you prepare the cookie dough.

2. Make the Cookie Dough:

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat butter and granulated sugar until light and creamy using a hand or stand mixer.
Add vanilla, egg, and egg yolk, beating until fully incorporated. Scrape down the sides as needed.
In a separate bowl, whisk together flour, baking powder, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until combined.

3. Assemble the Cookies:

Remove half of the dough from the mixing bowl and spread the remaining dough evenly in the bottom of the bowl.
Take the cinnamon sugar mixture from the freezer and use two spoons to scoop small teaspoon-sized pieces, placing them over the dough in the bowl.
Place the reserved half of the cookie dough over the cinnamon mixture and press it into an even layer.
Add the remaining cinnamon mixture in small pieces on top.

4. Create the Swirl Effect:

Gently fold the dough a couple of times using a rubber spatula. Do not overmix—some cinnamon sugar should remain in chunks while other parts are swirled into the dough.

5. Scoop and Chill:

Scoop two-tablespoon portions of dough and place them on a plate.
Freeze for 10 minutes to firm up the butter, preventing excessive spreading.

6. Bake the Cookies:

Arrange the chilled dough balls on the prepared baking sheets, leaving space between them.
- For thicker cookies: Leave the dough balls as mounds.
- For thinner cookies: Press them down slightly before baking.
Bake for 10-12 minutes, until the edges are set and slightly golden while the centers remain soft.
If cookies spread unevenly, immediately use a round cookie cutter, glass, or spoon to reshape them.
Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.

7. Enjoy!

These cookies will firm up as they cool but remain soft and chewy with delicious cinnamon swirls throughout.

Would you like to add any variations or serving suggestions? 😊