Snickerdoodle Cinnamon Roll Cookies: Your New Favorite Cinnamon Swirl Treat

👩‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
2. 2

   In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy (2-3 minutes).
3. 3

   Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
4. 4

   Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
5. 5

   For the cinnamon filling, whisk together the melted butter, brown sugar, and 2 tablespoons cinnamon in a small bowl until smooth.
6. 6

   Divide the cookie dough in half. On a lightly floured surface or parchment paper, roll out one half into an approximately 12x8 inch rectangle.
7. 7

   Spread half of the cinnamon filling evenly over the rolled dough, leaving a small border. Tightly roll the dough from a long side into a log. Repeat with the second half of dough and filling.
8. 8

   In a shallow dish, combine ½ cup granulated sugar and 1 tablespoon cinnamon for the coating.
9. 9

   Slice each dough log into 1-inch thick rounds. Gently roll each cookie slice in the cinnamon-sugar coating until fully covered.
10. 10

    Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place coated cookie rounds 2 inches apart on baking sheets.
11. 11

    Bake for 9-12 minutes, or until edges are lightly golden and centers are still soft. They will firm up as they cool.
12. 12

    Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.