Cinnamon Swirl Treats (Printable Version)
Buttery cookies filled with cinnamon spirals and topped with vanilla drizzle. All the cinnamon roll vibes in an easy-to-enjoy cookie!
# Ingredients:
→ Cookie Dough
01 -
¼ cup brown sugar
02 -
½ tsp salt
03 -
2 ¾ cups all-purpose flour
04 -
1 tsp baking powder
05 -
2 large eggs
06 -
¾ cup granulated sugar
07 -
1 cup unsalted butter, softened
08 -
1 tbsp vanilla extract
→ Cinnamon Filling
09 -
½ cup brown sugar
10 -
¼ cup unsalted butter, melted
11 -
1 tbsp ground cinnamon
→ Vanilla Glaze
12 -
2 tbsp milk
13 -
1 tsp vanilla extract
14 -
1 cup powdered sugar
# Steps:
01 -
Use a big mixing bowl to beat together the butter with both sugars until light and smooth. Stir in the eggs, followed by the vanilla. Combine flour, salt, and baking powder in another bowl, then slowly add the dry mix to the wet one. Keep mixing until the dough comes together.
02 -
Cut the dough in two, flatten each piece into a disk, and wrap them tightly in plastic. Chill in the refrigerator for half an hour to firm up.
03 -
Stir together the melted butter, cinnamon, and brown sugar in a small dish until smooth.
04 -
Roll out one piece of the dough into a sheet about 10x12 inches on a floured countertop. Spread half of the cinnamon mixture on top. From one edge, roll the dough tightly into a log, then cover with plastic wrap. Do the same with the other dough half. Rest both logs in the fridge for an hour to make cutting easier.
05 -
Turn your oven on to 350°F (175°C). Get a baking sheet ready with parchment paper. Slice the chilled logs into rounds about ½-inch thick. Arrange them on the baking sheet, leaving space between. Bake for 10-12 minutes, or until they look slightly golden and firm on the edges.
06 -
In a little bowl, mix up the powdered sugar, milk, and vanilla until smooth. Drizzle it over the cookies while they're still warm.
07 -
Let the glaze harden for a short while, then they’re ready to eat!
# Notes:
01 -
These treats taste just like cinnamon rolls, but they’re easier to make and share.
02 -
For tighter designs in your cookies, let the rolled dough rest in the fridge overnight before slicing.