Ingredients
For the Cinnamon-Sugar Topping
- 1/4 cup unsalted butter, room temperature
- 1/4 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons ground cinnamon
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, melted and cooled
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cream Cheese Glaze
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract
Make the Dough and Topping
First, prepare the cookie dough. In a large bowl, whisk together the cooled melted butter, light brown sugar, and granulated sugar until fully combined and emulsified.
Add the egg, egg yolk, and vanilla extract, and whisk until the mixture is glossy and smooth.
In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda.
Fold the dry ingredients into the wet ingredients with a spatula until just combined. Cover the bowl and chill the dough for at least 30 minutes.
While the dough chills, make the cinnamon-sugar topping. In a small bowl, use a fork to cream together the room temperature butter and brown sugar. Then, mix in the flour and cinnamon until a thick, crumbly paste forms.
Assemble and Bake the Cookies
Preheat your oven to 350F. Line two baking sheets with parchment paper.
Use a medium cookie scoop to portion the chilled dough into 24 equal balls.
Take about 1 teaspoon of the cinnamon-sugar topping and roll it into a small ball, then flatten it into a thin disk. Press this disk firmly onto the top of a cookie dough ball, wrapping the edges of the topping slightly around the dough to secure it.
Place the assembled cookie on the prepared baking sheet. Repeat with the remaining dough and topping, placing the cookies about 2 inches apart.
Bake one sheet at a time for ~11-13 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Glaze the Cookies
While the cookies are cooling, make the glaze. In a small bowl, whisk the softened cream cheese and powdered sugar together until smooth.
Whisk in the milk and vanilla extract until you have a thick but drizzling consistency. Add more milk, a teaspoon at a time, if the glaze is too thick.
Once the cookies are completely
Cinnamon Roll Cookies
Ingredients
For the Cinnamon-Sugar Topping
- 1/4 cup unsalted butter room temperature
- 1/4 cup packed light brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 tablespoons ground cinnamon
For the Cookie Dough
- 1 cup unsalted butter 2 sticks, melted and cooled
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cream Cheese Glaze
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 3-4 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Whisk melted butter, brown sugar, and granulated sugar in large bowl until combined.
- Whisk in egg, egg yolk, and vanilla until glossy.
- Mix flour, salt, baking powder, and baking soda in separate bowl.
- Fold dry ingredients into wet ingredients until just combined.
- Chill dough 30 minutes.
- Make topping: cream butter and brown sugar, mix in flour and cinnamon until crumbly.
- Preheat oven to 350F. Line baking sheets with parchment.
- Scoop dough into 24 balls.
- Form 1 teaspoon topping into disk, press onto each cookie ball.
- Place cookies 2 inches apart on sheets.
- Bake 11-13 minutes until edges are golden.
- Cool on sheet 5 minutes, then transfer to wire rack.
- Mix cream cheese and powdered sugar for glaze.
- Add milk and vanilla until drizzling consistency.
- Drizzle glaze over completely cooled cookies.
