These Cinnamon swirl cookies are so good! Their sugar cookie base is crisp on the outside and soft and a bit chewy on the outside. Their cinnamon sugar filling is delicious and really captures the cinnamon flavor. These meet and exceed my expectation for my inspiration cookie, the cinnamon danish. I hope you try these at home!
| Prep Time | 1-2 hours |
| Cook Time | 15 minutes |
| Passive Time | 1-2 hours |
| Servings |
cookies
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Ingredients
For the Cinnamon Filling
- 2 tbsp Unsalted Butter (melted)
- 1/3 cup Granulated Sugar
- 1 tbsp Brown sugar
- 1 1/2 tsp Ground Cinnamon
Ingredients
For the Cinnamon Filling
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Instructions
Make the Dough
- Preheat oven to 350 degrees and line 2-3 baking sheets with silicone or parchment paper.
- In a bowl of a stand mixer, combine butter and sugar until light and fluffy. Scrape down the sides of the bowl if needed. Add egg, milk, and extracts until combined
- Sift in the flour, baking powder, and salt into a medium bowl. Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour. Separate it in two 15cm by 15 cm discs and wrap in saran wrap. Refrigerate the dough 30 minutes
- Place the dough on a floured surface and roll it out to make a circle with ½ inch thickness.