Cinnamon Swirl Sugar Cookies

2014-12-17
cinn cookie beauty pic
  • Yield : 3 dozen
  • Servings : 36
  • Prep Time : 50m
  • Cook Time : 18m
  • Ready In : 1:8 h

Not to be confused with Snickerdoodles, these cinnamon swirl sugar cookies pack a punch of cinnamon flavor by moistening the mixture before spreading over the sugar cookie dough. By the way, sugar cookies have a crisp, initial snap that true Snickerdoodles do not have because of the addition of cream of tartar to the dough. The cream of tartar prevents the formation of sugar crystals keeping the Snickerdoodles chewy and a bit tangy.

1. Make cookie dough by creaming butter, cream cheese, and sugar, then adding remaining dry ingredients. Chill dough. 2. Start filling with cinnamon, sugar, flour, and butter. 3. Filling is a moist filling which packs a more cinnamon-y punch. 4. Roll out dough, and square edges. 5. Rolled up with aid of parchment paper. 6. Turbinado sugar shines on outside. Chill again before slicing. 7. Ready to slice. 8. The baking soda poufs a bit to make a wide swirl.

1. Make cookie dough by creaming butter, cream cheese, and sugar, then adding remaining dry ingredients. Chill dough.
2. Start filling with cinnamon, sugar, flour, and butter.
3. Filling is a moist filling which packs a more cinnamon-y punch.
4. Roll out dough, and square edges.
5. Rolled up with aid of parchment paper.
6. Turbinado sugar shines on outside. Chill again before slicing.
7. Ready to slice.
8. The baking soda poufs a bit to make a wide swirl.

Ingredients

  • Ingredients: 1/2 cup unsalted butter, room temperature 1/2 cup granulated sugar
  • 1/4 cup cream cheese, room temperature
  • 1 cup plus 2 TB all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • Cinnamon Filling:
  • 1/4 cup granulated sugar
  • 1-1/2 tsp ground cinnamon
  • 1 tsp all purpose flour
  • 1 TB soft unsalted butter

Method

Step 1

Preparation: To make dough, cream together butter, and cream cheese in the bowl of a stand mixer.

Step 2

Add sugar; beat until fluffy.

Step 3

Sift together flour, and baking soda. Mix into butter mixture. Stir in vanilla.

Step 4

Chill dough 20 minutes in refrigerator.

Step 5

Meanwhile make filling by stirring together sugar, cinnamon, flour, and butter. Set aside until ready to use.

Step 6

Remove dough from refrigerator. Roll out between two sheets of parchment paper to a 12” w x 9” h rectangle slightly less than 1/4” thickness.

Step 7

Sprinkle with cinnamon filling then use an offset spatula to spread within a 1/4” of borders.

Step 8

Roll up dough using parchment as an aid. Roll outside of dough in turbinado or sparkling sugar. Chill for 30 minutes.

Step 9

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Set aside.

Step 10

Cut into 1/4” rounds. Place cut cookies on prepared cookie sheet. Bake for 16-18 minutes or until just turning golden brown along edges. Let cool 3 minutes before removing to a wire rack to finish cooling.

Step 11

TIP: Use plain dental floss to cut through dough. Scoot floss underneath dough, pull up and cross at the top, tighten to cut through dough. Every few cookies, turn dough a quarter of a turn. This will help make round cookies.

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