Ingredients
Cookie Dough
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup Challenge Unsalted Butter, room temperature
- 2/3 cup white sugar
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Cinnamon Sugar Filling
- 1/3 cup Challenge Unsalted Butter, softened
- 1/2 cup dark brown sugar
- 2 teaspoons cinnamon
Vanilla Glaze
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt ensuring they are evenly combined for a consistent dough texture.
- Prepare Wet Ingredients: In another bowl, beat the room temperature unsalted butter with white sugar and light brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. Use a hand or stand mixer with paddle attachment and scrape down the sides as needed. Add in eggs and vanilla extract, then beat until fully incorporated.
- Combine Dough: Gradually add the dry ingredients to the wet mixture and beat just until a soft, fluffy dough forms without overmixing.
- Roll Dough: On a large piece of parchment paper lightly dusted with flour, roll the dough into a rectangle shape, making it as even as possible to help with rolling later.
- Make Cinnamon Sugar Spread: In a small bowl, combine softened unsalted butter, dark brown sugar, and cinnamon until well mixed to create a rich and flavorful filling.
- Spread Filling and Roll: Spread the cinnamon sugar mixture evenly over the rolled-out dough, then carefully roll up the dough tightly. If the dough feels sticky, sprinkle a little more flour on it. Wrap the rolled dough in parchment paper and chill in the freezer for 20 to 25 minutes.
- Slice and Freeze: Remove the chilled roll from the freezer and slice it into 1-inch thick pieces. Place slices back into the freezer for approximately 30 minutes to firm up before baking.
- Preheat Oven: Heat your oven to 375°F (190°C) to get it ready for baking the cookies.
- Arrange Cookies: Place six cookie slices on a lined baking sheet, spacing them out to allow expansion during baking.
- Bake Cookies: Bake for 12 to 14 minutes, or until the edges are golden and cookies are just set but still soft.
- Cool Cookies: Remove cookies from oven and let cool on the baking sheet until they can be moved, then transfer to a cooling rack to finish cooling completely.
- Make Vanilla Glaze: Whisk together powdered sugar, heavy cream, and vanilla extract in a bowl. If the glaze is too thick, microwave it for about 15 seconds to loosen it up.
- Glaze Cookies: Spread the vanilla glaze over the cooled cookies. Allow the glaze to set before serving to enjoy the perfect sweet finish.
Notes
- If the dough is too sticky when rolling, add a light dusting of flour to prevent sticking but avoid adding too much to keep cookies soft.
- Freezing the rolled dough before slicing helps maintain perfect round shapes and enhances texture.
- Use room temperature butter and eggs for smoother, more uniform dough consistency.
- Adjust the cinnamon amount in the filling to your taste preference for more or less spice.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- The glaze can be customized by adding a pinch of salt or swapping vanilla for almond extract for a twist.
- Prep Time: 2 hrs 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
