Egg Free Cinnamon Roll Cookies
These soft Egg Free Cinnamon Roll Cookies are a hybrid between classic sugar cookies and cinnamon rolls. They require no eggs or special substitutes, use minimal ingredients, and are surprisingly easy to make.
Servings: 24 small cookies
Ingredients
Cookies
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 1/3 cup confectioners sugar (AKA powdered sugar)
- 3 Tablespoons milk
- 1/4 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder (not baking soda)
- 1/4 tsp salt
Cinnamon Filling
- 1/3 cup brown sugar, packed
- 2 Tablespoons butter, melted
- 2 teaspoons cinnamon
Icing (Optional)
- 1/3 to 1/2 cup confectioners sugar
- 2 tsp milk – add 1/2 tsp as needed to get to desired consistency
- 2 drops vanilla extract (optional)
Instructions
- In a mixing bowl, stir together butter, sugars, milk, and vanilla until light and creamy.
- In a separate bowl, stir together flour, baking powder, and salt. Add dry ingredients to wet, and stir until combined.
- Line a 9x13 inch pan with parchment paper (make sure paper goes up the edges). Evenly press or roll out dough until it reaches the edges.
- In a small bowl, stir together the Cinnamon Filling ingredients. Make sure butter is completely melted to ensure easier spreading. Spread filling evenly over cookie dough.
- Carefully roll the cookie dough up, from wide end to wide end – the parchment paper makes this step easy! Chill rolled up dough in the refrigerator for about an hour (or up to 24 hours).
- When ready to bake, preheat oven to 350F, and cut dough into 24 even cookies. Bake on parchment lined cookie sheet for 9-10 minutes. You'll want to take them out before they look quite "done" – they will finish setting on the pan. Allow cookies to cool on the pan for a full 5 minutes, before removing to cool completely on a wire rack.
- Optional: Once cookies are cooled, stir together all icing ingredients and drizzle or spread over the top.