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+ servings
Cinnamon Cookie Recipe

Cinnamon Swirl Cookie Recipe

Do you ever wish you could eat cinnamon rolls for dessert AND breakfast? This cinnamon cookie recipe swirls chunks of cinnamon roll filling in a fluffy sugar cookie dough base.
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Course Dessert
Cuisine American
Servings 12 large cookies

Equipment

  • large cookie scoop
  • baking sheet
  • parchment paper
  • silicone baking mat

Ingredients
 
 

For the Filling

  • 3 tbsp unsalted butter softened
  • 3/8 cup dark brown sugar packed
  • 3/4 tbsp cinnamon
  • 1/4 tsp salt

For the Dough

  • 1/2 cup room temperature butter
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all purpose flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 3/4 tsp cream of tartar

For Rolling

  • 1/6 cup granulated sugar
  • 3/4 tbsp cinnamon

Instructions
 

  • First, make the cinnamon roll filling. In a large bowl using a hand mixer, or in a stand mixer using the paddle attachment, cream butter, brown sugar, cinnamon, and salt on medium speed. Beat well, scraping down sides, until completely smooth.
  • Line a baking sheet or a large platter with parchment paper. If possible, make room in your freezer. Use a teaspoon to create very small balls of filling, about 1/4 inch in diameter, or use a piping bag and 1/4 inch round piping tip to pipe out 1/4 inch blobs. Cover gently with plastic wrap. Put the sheet in the frezer and let cool for at least 20 minutes, until hardened, or up to overnight.
  • Heat oven to 350 F. Line a cookie sheet with parchment paper or a silicone baking mat. In a large mixing bowl or the bowl of a stand mixer using the paddle attachment, cream togeter the softened butter and sugar on medium speed until smooth and fluffy. Add egg and vanilla. Beat well, scraping down the sides and bottom of the bowl until smooth.
  • Remove the bowl from the stand and sift in the dry ingredients (flour, baking soda, salt, and cream of tartar). Return the bowl to the stand and beat the flour mixture into the butter mixture on low speed until just combined.
  • Pour the frozen cinnamon balls into the bowl into the bowl and stir until just combined.
  • In a small bowl, combine cinnamon and sugar for rolling.
  • Use a large cookie scoop to shape dough into balls. Roll dough in cinnamon-sugar mixture before transferring to the baking sheet. Leave at least 3 inches between cookie dough balls as these will spread.
  • Bake the balls of cookie dough 12 minutes. Do not let the cookies brown, or the baked cookies will be too tough. Bake until the tops of cookies are just set.
  • As soon as you remove the cookies from the oven, use a spoon to gently any errant cookie dough or cinnamon sugar mixture back into place so that each cookie forms nice circle. Let cool for 5 minutes on the baking sheet, then remove to a wire rack to fully cool.

Notes

Cookies keep well in an airtight container for several days.
Keyword cinnamon, cookies
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