When you can’t decide between a cinnamon scroll and a giant, New-York style cookie, then it’s time to meet my Cinnamon Scroll Cookies. All the delicious flavours of a cinnamon scroll, combined with that gorgeous chewy, gooey cookie texture. I mean, what’s not to love? Plus these cookies are sooo easy to make!
New York Style Cinnamon Scroll Cookies
Most of you know that I have a thing for giant cookies. And after a trip to NYC in 2022, I developed my own Levain-style Choc Chip Cookie that went absolutely crazy! If you haven’t tried it yet, you can check it out here. Not happy with just a great chocolate chip cookie recipe, I started playing with different combinations. It only seemed natural to make a Cinnamon Scroll version.
What is a New York Style Cookie?
These cookies are famously big, with the most delicious texture. They’re golden and crispy on the outside, with an ultra gooey centre and are generally filled with lots of chocolate chips and bits (think nuts, chunks etc.). So I started with a great cookie base and went from there…
How I came up with this Cinnamon Scroll Cookie Recipe
One of the greatest things in life is a classic chocolate chip cookie…and another is a gooey cinnamon scroll. So I took everything I love from my Cinnamon Scrolls and my Giant Chocolate Chip Cookies and created this amazing Cookie recipe. The great thing is, they have the amazing flavours of the cinnamon scrolls, but with a lot less work! And I mean, who doesn’t love a giant golden cookie?
Why you’ll love this Cinnamon Scroll Cookie Recipe
- It’s super simple, with just everyday ingredients
- Refrigerating your dough is totally optional!
- The edges are crispy, but the fillings make the inside gooey and smooshy
- These cookies are big! So big, you won’t even mind sharing!
Ingredients for Delicious Cookies
Butter: use unsalted butter straight from the fridge -no need to bring it to room temperature!
Sugars: both white and brown for super delicious, golden cookies
Salt: just a pinch is perfect!
Egg: free-range, for the ultimate flavour
Flours: I use plain (all purpose) flour with self-raising flour (plain flour with added baking powder) to help these cookies rise.
Baking Powder: a raising agent, for extra ooomph!
Chocolate Chips: I use white sweet chocolate chips, which goes so well with the cinnamon scroll flavours.
Macadamia Nuts: while cinnamon scrolls generally contain pecan nuts, I love the combination of white chocolate and macadamias in a cookie -it was a no-brainer!
Cream Cheese Frosting: you can either use store-bought, or make my simple frosting in the recipe. Freeze balls of frosting to pop inside the cookie dough.
Cinnamon Sugar Butter: takes a couple of minutes to make and literally those 3 ingredients! Like the frosting, we freeze balls of it to pop inside the cookie dough.
Tips for making Cinnamon Scroll Cookies
- Preparation: make the cream cheese frosting and the cinnamon sugar butter first, as you will need to freeze these fillings. They need to be firm before placing them into the cookie dough.
- Don’t aerate the mixture: These cookies aren’t meant to be light and fluffy, so mix everything until just combined
- Wear food gloves: you’ll be rolling and pushing the mixture, so wearing gloves makes it a little cleaner (no cookie dough under your nails!)
- Weigh your dough (not just your ingredients!). Each of the cookie balls should weigh 125g or 4.4oz, giving you uniform cookies
- No need to refrigerate your dough, honestly, it’s not necessary! These will bake just the same, whether they’ve been chilled, frozen or at room temperature. Chilling the dough may, however, result in a smoother flavour.
- Placing the fillings: after rolling into balls, press your thumb into the dough to make an indent. Place a ball of cinnamon sugar butter and a ball of cream cheese frosting into the indent, then roll to enclose it. Tip: if you want to see some filling oozing out, leave it poking out at the top of the cookie.
- Reshaping: because of the filling, the cookies may lose their shape. Use 2 spatulas to reshape them back into circles. And the bits that ooze out? They become golden delicious edges!
- Let your cookies cool before devouring. They’re going to be pretty gooey when they come out of the oven, so give them some time to set up.
- Freeze for later: you don’t need to bake all 6 cookies at once. If you’d prefer, place the cookie balls into the freezer and bake when you’re in the mood for fresh cookies! They bake perfectly from frozen -just pop them straight into the oven for 22 minutes.
How long do these Cookies last?
Most people think New York style cookies should be eaten on the day they are made. Yes, they are seriously delicious and super gooey on the day they are made, but they will still be delicious a few days later. Store your Cinnamon Scroll Cookies in an airtight container and, if you’d prefer, pop them in a medium oven for about 5 minutes, just to crisp them up and make them gooey again.
Cinnamon Scroll Cookies
Ingredients
Cream Cheese Frosting (or use store-bought)
- 25 g butter room temperature
- 25 g cream cheese room temperature
- 40 g pure icing sugar
- ¼ tsp vanilla extract
Cinnamon Sugar Butter
- 25 g butter melted
- 25 g dark brown sugar
- 2 tsp cinnamon powder
Cookie
- 100 g unsalted butter cold and cubed
- 90 g brown sugar
- 1 egg
- 40 g white sugar
- 125 g self-raising flour
- 100 g plain flour
- ¼ tsp salt
- ½ tsp baking powder
- 150 g white chocolate chopped or choc chips
- 100 g roasted macadamia nuts chopped
Instructions
Cream Cheese Frosting (make this first -see notes)
- add all ingredients to a small jug and use a hand mixer or bamix to beat until fluffy
- scoop out about 10g of mixture, using a small cookie scoop or teaspoon. Place onto a small lined tray and freeze while continuing with recipe
Cinnamon Sugar Butter (make second)
- After melting the butter in the microwave, add the sugar and cinnamon and mix well. Set aside to cool, or place in the fridge for 5 minutes
- Once cool, scoop out mixture with a teaspoon or small cookie scoop and place onto a lined tray, then place into the freezer with the cream cheese frosting.
Cookies
- Pre heat oven to 180℃/350℉ or 160℃ fan forced
- Combine the flours, salt and baking powder in a bowl and set aside
- In the bowl of a stand mixer, mix the sugars and butter, starting on low and increasing to medium. Mix for 2 minutes, scraping the bowl if necessary
- Add the egg, then mix again on low, until combined
- Scrape the bowl, then add the flour mixture and mix on low until almost combined
- Add the macadamias and white chocolate, then mix on low until mixture forms a dough. Be careful not to overmix though
- Scoop out mixture and weigh into 6 balls of 125g each (4.4oz)
- Once the cream cheese frosting and cinnamon sugar butter balls are firm, make an indent in each cookie and add in the frozen balls, squeezing the cookie dough back over to enclose the fillings. Use one of each of the frosting and butter balls See Notes
- Place all 6 onto a large, lined baking sheet and bake at 180℃/350℉ or 160℃ fan forced for 22 minutes. They will still be soft, but beautifully golden
- Cookies will most likely lose some shape, so once baked, remove them from the oven and use 2 silicone spatulas to shape them into circles See Notes
- Leave on the tray to cool down, as they are quite gooey and fragile
- Enjoy!!
Notes
- Cream cheese frosting is best made ahead of time, as it is quite sticky and will need to be very firm before adding it to the cookie dough
- Cinnamon sugar butter can also be made beforehand, but sets quite quickly and isn't as necessary (I make larger batches of both and keep them in the freezer for when I want to make a batch of cookies)
- If you want some of the filling to ooze out, like in my photos, leave a little of the filling poking out at the top of the cookie dough. It will most likely run a bit, but the caramalised edges are to die for!
- If you don't want to bake all 6 cookies, freeze the filled cookie dough balls, then place in a labelled bag with cooking instructions. Cookies can be baked straight from the freezer, for the same amount of time (22 minutes)
- While chilling the dough isn't necessary, my son and I would mildly argue that baking the cookies from frozen yields a slightly smoother flavoured cookie.
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