1-Getting Started with the Dough: Begin by whisking together the dry ingredients: 2 1/4 cups (281g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a bowl. This step helps distribute the leavening agents evenly. Next, in a separate bowl, beat the 3/4 cup (170g) softened unsalted butter and 3/4 cup (150g) granulated sugar until creamy and light this usually takes about 2-3 minutes with a mixer.

2- Add the 1 large room-temperature egg and 2 teaspoons pure vanilla extract to the butter mixture, beating until fully incorporated. Now, gradually mix the dry ingredients into the wet on low speed to form a soft dough. Avoid overmixing to keep the cookies tender.

3-Shaping and Chilling: Divide the dough in two and roll each portion into a 9×7 inch rectangle about 1/4 inch thick on a floured surface using a silicone mat can make this easier and cleanup quicker. Brush each rectangle with 1 tablespoon of the melted butter, then sprinkle with the sugar and cinnamon mixture.

4- Tightly roll the dough into 9-inch logs, smoothing any cracks as you go for a neat swirl. Chill the logs in the refrigerator for at least 2 hours; this step is crucial to prevent spreading and achieve that perfect soft swirled cinnamon roll cookies texture.

5-Baking and Finishing: Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper. Slice the chilled logs into 1/2 inch thick cookies and place them 2 inches apart on the sheets. Bake for 10-11 minutes until the edges are lightly browned, then let them cool on the sheets for a few minutes before moving to a wire rack.

6- Once cooled, whisk together the icing ingredients: 1 cup (120g) confectioners’ sugar, 3 tablespoons (45ml) milk, and 1/2 teaspoon pure vanilla extract. Drizzle the icing over the cookies for that sweet finishing touch. For more baking inspiration, like our zesty lemon oatmeal cookies, visit the blog to explore other roll cookies options.