One of my little girl’s favourite treats is a cinnamon swirl. We usually buy them (sssh!) from our local shop and have them together for an afternoon treat. To try and mix things up a bit, I’ve put together a recipe for cinnamon swirl cookies – all the taste of a cinnamon swirl with pastry, but without the crumbly mess!
This cinnamon swirl recipe uses a simple sugar cookie recipe as a base, made with light brown sugar rather than the usual caster sugar. I’m a big fan of using what you have in rather than rushing out to buy one missing ingredient! The sugar cookie is swirled with delicious spiced cinnamon mixture which tastes divine and creates a soft, buttery cinnamon treat.
These are a perfect Autumn or winter cookie to bake and will make your kitchen smell fabulous as they bake. Get ready to make your new favourite cookie!
What Ingredients Do You Need to Make Cinnamon Swirl Cookies?
To make these delicious cookies, you will need unsalted butter, plain flour, light brown sugar, 1 egg and vanilla extract. To make the cinnamon filling, you will need unsalted butter, light brown sugar, cinnamon and mixed spice.
Easy Cinnamon Swirl Cookies
- Greaseproof Paper
- Baking Sheet
- Small saucepan
- Small Bowl
- Palette Knife
- Sharp Knife
For the Cookies
- 225 grams unsalted butter
- 175 grams light brown sugar
- 1 large egg
- 400 grams plain flour
- 0.5 teaspoon vanilla extract
For the Cinnamon Filling
- 25 grams butter melted
- 50 grams light brown sugar
- 1 tablespoon ground cinnamon
- 0.5 teaspoon ground mixed spice
- In a large bowl or the bowl of a stand mixer, beat the sugar and butter together until pale and fluffy.
- Add the egg and vanilla and mix well.
- Add the flour and mix until just combined. Place the cookie dough in the fridge for 30 minutes to chill.
- While the dough is chilling, you can make the cinnamon swirl mixture. In a bowl over a saucepan of hot water, melt the unsalted butter and add the light brown sugar, cinnamon and mixed spice. It should look a bit like wet sand, the kind that is really good for building sandcastles!
- When the dough has chilled, remove from the fridge and roll into a rectangle approximately 16 inches by 10 inches. It doesn't matter if it's not exactly this size, just the more rectangular the better.
- Using a palette knife, spread the cinnamon mixture all over the rectangle of cookie dough, making sure you cover it right to the edges.
- Turn the rectangle so that one of the longer sides is facing you, and then roll the dough into a tight roll away from you. Wrap the cinnamon swirl/dough sausage and place in the fridge for 30 minutes.
- After 20 minutes, preheat your oven to 175º C.
- Remove the dough from the fridge and slice into 16 equal pieces. I find the best way to do this is to slice the sausage in half, then to slice each of those halves in half, and then slice each quarter in half and so on until I've got the right number of pieces.
- Place the swirls on a baking sheet and bake for 10 minutes, or until golden brown.
- Allow to cool before enjoying!
If you don’t have light brown sugar, use caster sugar or a mix. The cookies will still be delicious and we’re all about keeping things easy and stress-free here!
What’s The Best Way to Store Cookies?
These cinnamon swirl cookies are best stored at room temperature in an airtight container and should keep for up to a week.
For more easy cookie recipes, why not try Easy Lotus Biscoff Cookies?