Cinnamon Swirl Cookies
Servings: 36 servings
Ingredients
Cookie Dough
- 1 cup softened butter
- ¾ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp kosher salt
Cookie Filling
- 6 tbsp softened, salted butter
- 3 tbsp granulated sugar
- 1½ tbsp cinnamon
- 1½ tbsp all-purpose flour
Instructions
- Beat one cup of room temperature butter with ¾ cup of granulated sugar until light in color and fluffy, about 2 minutes.
- Add one whole egg and 1 teaspoon of vanilla extract. Mix to incorporate.
- Lastly, add the flour, ½ teaspoon of baking powder and ¼ teaspoon of salt and mix until combined.
- Divide the dough in half, flatten each half into a disc, wrap and refrigerate for one hour to firm.
- While the dough chills, make the cinnamon and sugar filling. In a small bowl, mix together 6 tablespoons of softened, salted butter, 3 tablespoons of granulated sugar, 1½ tablespoons cinnamon and 1½ tablespoons of all-purpose flour. Beat mixture until fluffy, about one minute.
- After one hour, remove the dough from the refrigerator, and working with one disc at a time, roll the dough out onto a floured surface into an 8-inch tall by 12-inch-long rectangle. Trim dough as necessary to meet specified dimensions. If any cracks appear in the dough, use your fingers to press the dough back together.
- Spread a thin layer of filling over the entire rectangle. Starting from the bottom, tightly roll the cookie dough up like you would cinnamon rolls. Again, use fingers to seal any cracks. Wrap the log in plastic wrap and refrigerate. Repeat with the other disc of dough. Refrigerate both dough logs for at least one hour.
- Once chilled, it’s time to cut the cookies, but before doing so, use your finger to smooth the seam of each dough log smooth. Slice each log of dough into ½-inch wide cookies and place on baking sheets that have been lined with parchment paper.
- Bake the cookies for 10-12 minutes or until slightly golden brown. This recipe makes 36 cookies.