Get the Recipe:
Cinnamon Roll Cookies
These cinnamon roll cookies put a twist on classic crispy sugar cookies by adding spirals of cinnamon sugar and pecans. Yum!
Ingredients
- 1 ¾ cups (210 g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups + 2 tablespoons (275 g) granulated sugar, divided
- ¾ cup (170 g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons chopped pecans
- 1 teaspoon ground cinnamon
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Instructions
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat 1 & 1/4 cups sugar and butter until light and fluffy. Mix in the egg and vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Refrigerate dough for 1 hour.
- Place the chilled dough on a lightly floured surface. Roll into an 18"x 10" rectangle.
- Combine 2 tablespoons sugar, pecans, and cinnamon. Sprinkle evenly over the cookie dough. Press down gently with your hands.
- Starting with a long side, roll up the dough in jelly-roll fashion. Place seam side down on a sheet of plastic wrap. Wrap and refrigerate at least 2 hours.
- Preheat oven to 350°F (175°C). Line a baking sheet with a silicone liner or parchment paper.
- Cut dough into 1/2-inch slices. Place on the prepared baking sheet. Bake 10 to 12 minutes, or until lightly browned.
- Cool the cookies on the pans for 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
Notes
- Recipe slightly adapted from Paula Deen Magazine.
- To store. Whenever you store cookies, you need to make sure they’re completely cooled first. Then, place them in an airtight container or zip-top bag for up to a week at room temperature.
- To freeze (baked and unbaked). You can also freeze these cookies for 2-3 months, either after they’re baked or before. Thaw baked cookies at room temperature; frozen cookie dough should be thawed in the fridge, then baked according to the recipe instructions.
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