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–+ servings

Cinnamon Swirl Cookies

Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 11 minutes
Servings 28 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

Storage - the best way to store these cookies is in an airtight container in a cool dry place and away from direct sunlight.
Freezer storage - one the cookies have fully cooled, place them on a cookie sheet lined with parchment paper to freeze.  Then you can place the cookies in a Ziplock bag to store in the freezer.
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