These Cinnamon Swirl Cookies look like cinnamon rolls and are oh so good.
Unlike soft, pillowy rolls, these cookies are chewy when fresh and then become crispier after the first day.
The filling here is pretty simple: flour, cinnamon, and maple syrup. This makes a sweet, spreadable paste that I’d love to try in other baked goods as well.
One of the nice things about this recipe is that these cookies can be prepared and formed into logs, then stashed in the fridge or freezer for later baking. That makes them extra convenient for when you need to bake under a time crunch.
Greatly modified from Holiday Cookies 2019 from Bake from Scratch.
Bready or Not Original: Cinnamon Swirl Cookies
These beautiful Cinnamon Swirl Cookies look just like cinnamon rolls, but are chewy-crisp instead of pillowy soft. The dough can be made ahead and chilled or frozen for a convenient fast-bake later on. Makes about 48 cookies.
Equipment
- parchment paper
- Rolling Pin
- uneven spatula
Ingredients
Cookie Dough
- 1 cup unsalted butter 2 sticks, softened
- 1 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
Filling
- 1/4 cup all-purpose flour
- 2 Tablespoons ground cinnamon
- 1/4 cup maple syrup
Instructions
- In a large bowl, beat butter until it is creamy. Add the sugar and beat until fluffy. Add in the egg and vanilla, beating a few more minutes until combined.
- In a medium bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet until it roughly forms a ball. Divide in half.
- Lay out a piece of parchment and add a dusting of flour. Roll out a portion of dough to about an 11-inch square. Use parchment to move dough into fridge to chill. Repeat with other half of dough.
- While that is chilling, make the filling. In a small bowl, combine the flour, cinnamon, and maple syrup to create a thin, spreadable paste.
- Pull out the dough one piece at a time. Use an uneven spatula to spread the filling to within 1/4 of the edges. Tightly roll up the dough to form a log. Wrap in parchment and set in fridge to chill at least two hours; it can also be encased in plastic wrap and frozen for later baking.
- Preheat oven at 350-degrees. Line a large baking sheet with fresh parchment.
- Use a sharp knife to slice dough into 1/4-inch pieces. Set slightly spaced out on parchment. Bake for 12 to 14 minutes.
- Cool cookies completely. Store in a sealed container at room temperature. Cookies will be chewier the first day, then crisp up more.
