Cinnamon Roll Sugar Cookies
Ingredients:
For the Cookie Dough:

2 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (for extra softness)
For the Cinnamon Sugar Filling:

2 tbsp unsalted butter, softened
¼ cup granulated sugar
2 tbsp brown sugar, packed
1 tbsp ground cinnamon
For the Icing:

1 cup powdered sugar
2-3 tbsp milk (or heavy cream for a richer glaze)
1 tsp vanilla extract
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Make the Cookie Dough:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or stand mixer, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
3. Roll and Shape the Dough:
Divide the dough into two equal portions. Roll each portion into a log, about 12 inches long. If the dough is too soft to roll, you can chill it in the refrigerator for about 15-20 minutes.
In a small bowl, mix together the cinnamon, granulated sugar, and brown sugar for the filling.
Lay one of the dough logs on a piece of parchment paper or a flat surface. Use a rolling pin to roll the dough into a long rectangle, about 10 inches by 8 inches.
Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly over the top.
4. Roll and Slice:
Carefully roll the dough up from one long edge to the other, creating a log shape, and pinch the edges to seal.
Slice the dough into 1-inch thick rounds. You should get about 12 cookies per log. Repeat with the second dough log.
5. Bake the Cookies:
Place the cookie slices onto the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers are set. Be careful not to overbake; they should remain soft in the center.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
6. Make the Icing:
While the cookies are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract. Add more milk if the glaze is too thick, or more powdered sugar if it’s too thin. It should be pourable but thick enough to drizzle.
7. Drizzle the Icing:
Once the cookies are completely cooled, drizzle the glaze over the top of each cookie using a spoon or a piping bag.