Cinnamon Swirl Cookies.
Delicious cinnamon cookie recipe with a sweet topping.
Makes a great Thanksgiving or Christmas treat.
Makes approximately 3 dozen cookies.
Listen to recipe:
- 1 cup firmly packed light brown sugar
- 2 Tablespoons ground cinnamon
- 1 cup unsalted butter softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 and 1/2 cups confectioners' sugar
- 4 to 5 tablespoons whole milk
In a small bowl, combine brown sugar and cinnamon. Set aside.
In a large bowl, beat butter and sugar at medium speed with a mixer until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla, stirring well to combine.
In a separate bowl, combine flour, baking powder, cinnamon, and salt. Gradually add flour mixture to butter mixture, beating until blended. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours.
On a lightly floured surface, roll dough to a 1/4-inch thickness. Trim to form a rectangular shape. Transfer dough to a piece of parchment paper. Sprinkle brown sugar mixture on dough to cover, and lightly press in place. Roll dough into a log, jelly roll style. Wrap log in plastic wrap, and refrigerate for 2 hours.
Preheat oven to 350°. Line 2 baking sheets with parchment paper.
Unwrap dough. Cut into 1/4-inch-thick slices. Place 2 inches apart on prepared baking sheets.
Bake until golden, 10 to 12 minutes per batch. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
In a small bowl, combine confectioners' sugar and milk, stirring until smooth. Drizzle on cooled cookies.
Makes 36 cookies.
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