Ingredients
Equipment
Method
- In a large mixing bowl, cream together the softened unsalted butter, sifted powdered sugar, vanilla extract, and salt until light and fluffy. This process will create the rich, sweet base for your cookies. Gradually add the all-purpose flour, mixing on low speed until just combined. Be careful not to overmix the dough. It will be thick and slightly crumbly.1 cup unsalted butter, softened, 3 cups powdered sugar, sifted, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 2 cups all-purpose flour
- In a separate medium bowl, combine the softened unsalted butter, packed light brown sugar, and ground cinnamon. Mash and mix with a fork until a thick paste forms. This mixture will create the irresistible cinnamon filling.1/4 cup unsalted butter, softened, 1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Take about one-third of the cookie dough and flatten it onto a piece of parchment paper or plastic wrap. Spread half of the cinnamon swirl mixture evenly over the flattened dough, leaving a small border around the edges.
- Carefully roll the dough up like a cinnamon roll, starting from one end, using the parchment paper or plastic wrap to help you get a tight log. Once rolled, gently twist the ends of the parchment paper or plastic wrap to seal and refine the log shape. Repeat this process with the remaining cookie dough and cinnamon swirl mixture, dividing it into two more logs. You should have three logs in total.
- Place the rolled cookie logs onto a baking sheet or flat surface and refrigerate for at least 1 hour, or until firm enough to slice easily. This chilling step is crucial for allowing the cookies to hold their shape when sliced.
- Once the logs are firm, unwrap them. Using a sharp knife, slice each log into 1/2-inch thick rounds. These are your beautiful, swirled cookie dough rounds.
- While the logs are chilling or just before serving, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency.1 cup powdered sugar, sifted, 2-3 tablespoons milk (or heavy cream for extra richness), 1/2 teaspoon vanilla extract
- Arrange the sliced cookie rounds on a serving platter. Drizzle generously with the prepared glaze. Let the glaze set for a few minutes before serving your Easy No-Bake Cinnamon Roll Cookies.
Notes
Store in an airtight container at room temperature for up to 3 days. Best enjoyed fresh.
