Gluten Free Cinnamon Roll Cookies
by: claire cary
These are the best gluten free cinnamon roll cookies! They are super chewy with crisp edges, pockets of cinnamon roll filling, rolled in cinnamon sugar and finished with a simple cream cheese frosting.
Ingredients
Cinnamon Filling
- 5 tablespoons unsalted butter softened
- ½ cup light brown sugar
- 1 tablespoon cinnamon
Cinnamon Sugar
- ¼ cup white sugar
- 1 teaspoon cinnamon
Cookie Dough
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar
- ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ⅔ cup gluten free all purpose baking flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cream Cheese Frosting
- 2 ounces cream cheese
- 2 tablespoons milk
- 1 cup powdered sugar
Instructions
- In a mixing bowl, beat together the butter, sugar and cinnamon for the cinnamon filling. mix for about 30 seconds or until everything is well combined.
- Scoop into about 1/2-1 teaspoon sized balls, then place on a plate and set in the freezer while we prep everything else.
- In a mixing bowl, cream the butter, brown sugar and white sugar for about 30 seconds with an electric mixer.
- Add in the egg and vanilla and mix until combined.
- Add in the flour, baking powder, baking soda and salt. Be sure to spoon and level the flour.
- Add in half of the cinnamon filling balls and fold just to combine.
- Scoop into 12 cookies, about 1 1/2- 2 tablespoons in size. I like these cookie scoops. Take the rest of the cinnamon filling balls and press into the tops of the cookies. Depending on how many you have, some cookies may have two.
- After some trial and error, I've noticed the cookies spread more evenly when the cinnamon filling is on top rather than on the side.
- Add the cookie dough balls to a baking sheet lined with parchment paper and set in the fridge for 1 hour.
- Meanwhile, whisk together the white sugar and cinnamon.
- When 45 or so minutes are left, preheat the oven to 350 Fahrenheit.
- Roll the cookie dough balls in the cinnamon sugar and add to the baking sheet with parchment paper. I recommend no more than 6 cookies per sheet as they will spread.
- Bake for 12-15 minutes, 14 is usually perfect for me but all ovens are different.
- They may spread kind of funky, this is just the nature of the cinnamon filling, so I like to use a round cookie cutter to swivel around the edges and create perfect circles.
- Set aside to cool. Meanwhile, whisk together the ingredients for the cream cheese glaze until smooth.
- Once the cookies are cool, drizzle with the glaze and enjoy!
Serving: 1cookie / Calories: 334kcal / Carbohydrates: 54g / Protein: 3g / Fat: 13g / Saturated Fat: 8g / Fiber: 2g / Sugar: 41g
