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
Create Your Cookie Dough and Topping
The first thing to do is to create the cookie dough mixture in a large mixing bowl by combining your cooled melted butter along with the light brown sugar and granulated sugar.
Using a whisk, mix these ingredients together until fully combined and emulsified.
In a separate mixing bowl, combine the egg, egg yolk, and vanilla extract, continue whisking until the mixture becomes smooth and has a beautiful shiny appearance.
In another separate mixing bowl, combine the dry ingredients (flour, salt, baking powder, and baking soda).
Using a spatula, fold the dry ingredients into the wet dough mixture until they are barely mixed or just combined.
Once your dough is completely prepared, cover the bowl and place it in the refrigerator for at least 30 minutes to chill.
While your dough is chilling, you should prepare your cinnamon-sugar topping mixture.
In a small mixing bowl, use a fork to create a creamed mixture with room temperature butter and brown sugar.
Once you fully mix in the flour and cinnamon, you should have a stiff, crumbly mixture.
Assembling and Baking the Cookies
You will want to preheat your oven to 350 degrees Fahrenheit.
Next, you will want to line your two baking sheets with parchment paper.
Using a cookie scoop, portion out your chilled cookie dough mixture into equal size balls (24 total).
Next, take your cinnamon-sugar topping mixture, take approximately a tsp worth and form a ball; then, flatten it down to a thin disk and press the disk firmly down onto the top of the cookie dough ball.
You will then want to wrap the topping around the cookie dough ball slightly.
When you have assembled your cookies, carefully place each assembled cookie on the baking sheet.
Each cookie must be placed at least 2 inches apart.
Bake for about 11-13 minutes or until the edges are golden brown.
Once baked, remove the sheet from the oven; allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to completely cool.
Glazing the Cookies
Once the cookies have cooled, you can make the glaze.
In a small bowl, cream together the softened cream cheese and powdered sugar until smooth.
Whisk in your milk and vanilla extract until you have a thick drizzling glaze-type consistency; if your glaze is too thick, add additional milk 1 tsp at a time.
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.
