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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!
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.
Make and Assemble cookies
In a small bowl, combine sugars and cinnamon and melt the butter in a separate bowl. Spread butter on the dough then add the cinnamon sugar, Dizzle more butter on the sugar then roll it tightly, it may crack when starting to roll it up but it should go away. Wrap the log in plastic wrap and chill for 30 more minutes.
On a cutting board, slice around ¼ inch slices. Place gently on the cookie sheets using a spatula if needed.
Bake for 12-14 minutes until golden brown around the edges and the cinnamon sugar has melted and caramelized a bit. Let cool on a drying rack at least 5 minutes before serving.
