Soft Cinnamon Swirls (Printable Version)
Pillowy cinnamon cookies covered in fluffy cream cheese frosting. Every bite has a tasty hit of spice.
# What You'll Need:
→ Cookies
01 -
2 large eggs
02 -
344 grams all-purpose flour plus more if it sticks
03 -
200 grams granulated sugar
04 -
227 grams unsalted butter let it soften first
05 -
2 teaspoons baking powder
06 -
0.5 teaspoon sea salt
07 -
Cinnamon sugar for rolling (totally optional)
08 -
2 teaspoons ground cinnamon
09 -
1 tablespoon vanilla extract
→ Frosting
10 -
5 to 10 milliliters milk or cream add a splash as needed
11 -
1 teaspoon vanilla extract
12 -
113 grams cream cheese set out to soften
13 -
Ground cinnamon for dusting
14 -
312 grams powdered sugar
15 -
113 grams unsalted butter let it come to room temp
# Step-by-Step Guide:
01 -
Once your cookies are completely cool pipe or spread the cream cheese frosting in a swirl on top. Add a dusting of cinnamon or cinnamon sugar at the end. Store them covered so they stay fresh.
02 -
Whip the softened butter and cream cheese together until it’s fluffy. Slowly add powdered sugar and mix. Then toss in vanilla and just enough milk or cream to get it creamy. Keep mixing until it’s all smooth.
03 -
Pop them in the oven (preheated!) for 7-8 minutes. Look for golden patches on the bottom and don’t let them bake too long. Move finished cookies onto a rack and let them cool off before you add any frosting.
04 -
Turn your oven to 190°C. Roll dough into balls about 2.5 cm big and place them on parchment on baking sheets. Roll in cinnamon sugar if you want extra flavor. Lightly press them down so they’re 8-12 mm thick.
05 -
Wrap up the dough and let it hang out in the fridge for at least 30 minutes. It’ll be way easier to work with, and the cookies turn out softer.
06 -
Add flour, baking powder, cinnamon, and salt. Mix it up just until a dough forms. If it’s too sticky, sprinkle in a little more flour slowly. Be gentle—don’t overdo it.
07 -
Mix in the eggs one at a time so it’s blended well after each, then stir in vanilla. Keep it simple.
08 -
Combine the butter and sugar in a big bowl (a stand mixer works great). Beat it until it gets fluffy and a little lighter in color.
# Additional Notes:
01 -
Toss cookie balls in cinnamon sugar before baking for a real cinnamon burst. Try not to mix the dough too much or leave them too long in the oven so they stay soft.
02 -
Tuck these cookies in a covered container in the fridge. They'll keep for three to five days. If you're not eating them soon, they can be frozen once they’re cool all the way.
03 -
Switch up the topping with a cinnamon buttercream or even a cream cheese glaze if you want to try something new.