We have been loving the cinnamon. Cinnamon Swirl Bread, Cinnamon Raisin Bread, Cinnamon Sugar Bread, Cinnamon Raisin Cookies. So naturally I had to do cinnamon swirl cookies!
This recipe uses a simple sugar cookie base and creates the easiest slice and bake cookies.
Disclaimer: These cookies are so good that you are going to need to make sure you snag one for yourself before they are all gone!
I love have a huge sweet tooth, and cookies are some of my favorites. Especially when they are homemade.
Sugar cookies are some of my favorite to make, because they are so simple and have so many possibilities.
What is a Sugar Cookie
A sugar cookie is exactly what is sounds like. A cookie with one of the main ingredients being…your guessed it…sugar.
The sugar cookie is probably most known for being cut into shapes and decorated with frosting. I have such fond memories of making Christmas cookies with my kiddo when he was little. Flour was everywhere, the end products often resembled something out of a horror movie, and there was plenty of “taste testing” along the way.
Sugar cookies tend to be on the dryer, flakier side and usually have a plain, albeit super sweet, flavor. This makes them the perfect blank canvas. When I was thinking about how I wanted to do cinnamon swirl cookies, the sugar cookie was the obvious choice.
Let’s Talk Ingredients
- Sugar: The star ingredient. I often avoid processed sugars and will try to find ways to substitute white sugar for a healthier alternative. This is one case where it is just not the same. So I use plain white, granulated sugar.
- Butter: Adding butter gives your cookies a delicious flavor. Adding butter can also help with the structure and rise.
- All Purpose flour: Any all purpose flour will do. I prefer to use organic flours in all my baking.
- Baking Powder: Baking powder is a leavening that creates a chemical reaction and will help give your cookies a lighter consistency.
- Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.
- Eggs: Eggs add richness and moisture to your cookies and help give it a smoother texture.
- Honey: I recommend a local organic honey. If you cannot use honey, you can substitute agave or maple syrup.
- Vanilla: Need I say more? Vanilla gives your cookies that unmistakable sweetness and flavor.
- Cinnamon: Cinnamon has incredible benefits beyond just tasting amazing. It is high in antioxidants, it has anti-inflammatory properties, it can improve gut health, improve dental hygiene, and reduce cholesterol.
Let’s Make Some Cookies
In a large bowl, combine your flour, salt, and baking powder. Set aside.
Attach your flat beater to your stand mixer. Add your butter and sugar and beat until smooth.
Add your egg and vanilla and beat until well combined.
Slowly add in your dry ingredients. You can use a spatula to clean the sides of the bowl as you add the dry ingredients in. Mix until everything is well combined. You want your dough to be moist and slightly crumbly, but not too dry.
On your working surface, spread out a sheet of wax paper and generously flour the top.
Turn your dough out onto the wax paper.
Using a well floured rolling pin, roll your dough out into a large rectangle. If your dough begins to stick to your rolling pin, gently press the dough back together and add more flour to your rolling pin. You can fold the edges in and roll them flat to form a more uniform rectangle.
In a small bowl mix together your melted butter, honey, and cinnamon to create your filling.
Spoon the mixture onto the top of the dough, and use a spatula to spread it evenly.
Now to roll. This can be a difficult process so go slowly if you need. You are going to roll length wise. Starting at the bottom of your rectangle, fold one side inward. Using the wax paper to help guide the dough, slowly begin to roll the dough up toward the top.
Once you reach the top, wrap the wax paper around the entire log of dough.
Using a knife, cut your dough in half. Wrap each half in plastic wrap and refrigerate for at least 1 hour.
Preheat your oven to 350 degrees.
Get one half of your dough out of the fridge and carefully unwrap it.
Line a cookie sheet with parchment paper.
Slice your dough into sections about 1 inch thick and place your cookies on the cookie sheet.
Bake for about 11-12 minutes. Careful not to over bake.
Repeat with the other half of your dough. You can reuse the same cookie sheet.
Turn your cookies out onto paper towels to cool.
Enjoy!
Cinnamon Swirl Cookies
Equipment
- 1 large bowl
- small bowl
- 1 Stand Mixer with flat beater attachment
- 1 Spatula
- measuring cups
- measuring spoons
- 1 Rolling Pin
- Wax paper
- plastic wrap
- cookie sheet
- parchment paper
- 1 Knife
- Paper Towels
Ingredients
- 2 1/4 cups All Purpose flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup butter – softened
- 3/4 cup sugar
- 1 egg
- 2 tsp vanilla
Cinnamon Filling
- 2 tbsp melted butter
- 3 tbsp honey
- 2 tbsp cinnamon
Instructions
- In a large bowl, combine flour, salt, and baking powder.
- Attach your flat beater to your mixer and cream together the butter and sugar and well combined and creamy.
- Add in the egg and vanilla and beat until well combined.
- Slowly add in the dry ingredients.
- Mix until dough is well combined.
- Lay down a piece of wax paper and generously flour the top.
- Turn your dough out onto your wax paper.
- Using a well floured rolling pin, roll your dough out into a large rectangle.
- In a small bowl, combine melted butter, honey, and cinnamon.
- Spoon your cinnamon mixture over your dough, and use a spatula to spread it evenly.
- Slowly begin to roll your dough lengthwise. Use the wax paper to help roll small sections at a time.
- Once your dough is rolled into a log, cut the log in half.
- Wrap each half in plastic wrap and refrigerate for at least one hour.
- Preheat your oven to 350 degrees.
- Remove one half of your dough from the fridge and carefully unwrap.
- Line a cookie sheet with parchment paper.
- Slice your dough into sections about 1 inch thick and place each section on the cookie sheet.
- Bake for 11-12 minutes.
- Let cool on some paper towels.
- Repeat with the other half of your dough. You can reuse the same cookie sheet.
- Enjoy!
Notes
Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen
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