Gluten-Free Cinnamon Roll Sugar Cookies: Soft, Sweet & Perfect with Coffee

Step 1: Make the Cookie Dough

1. In a medium bowl, whisk together the gluten-free flour, baking powder, salt, and xanthan gum.
2. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 2 minutes).
3. Add the egg, vanilla, and milk. Mix until smooth.
4. Gradually add the dry ingredients, mixing until a soft dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Chilling helps it hold its shape when rolling.

Step 2: Prepare the Cinnamon Swirl

1. In a small bowl, mix melted butter, brown sugar, and cinnamon until combined.
2. Set aside—it should have the consistency of a spreadable paste.

Step 3: Roll, Fill & Slice

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Roll the chilled dough between two sheets of parchment paper into a ¼-inch thick rectangle.
3. Spread the cinnamon mixture evenly over the dough.
4. Roll the dough into a log (just like you would for cinnamon rolls). Place it seam-side down.
5. Use a sharp knife to slice into ½-inch thick rounds and place them on the baking sheet.

Step 4: Bake

1. Bake for 10–12 minutes, or until the edges are just set. The centers may look slightly soft—that’s okay!
2. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 5: Make the Icing

1. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.
2. Drizzle over cooled cookies using a spoon or piping bag.