Oh, these What are cinnamon swirl cookies?. Just thinking about them makes my heart happy. They’re the kind of cookie that feels like a warm hug on a chilly afternoon, or a little slice of sunshine when you need it most. I remember the first time I perfected this recipe; it was a blustery Saturday, and the house filled with that incredible aroma of cinnamon and sugar. My kids, who are usually glued to their screens, came running into the kitchen, noses twitching, asking what smelled so good. Honestly, capturing that pure joy in a cookie is what this recipe is all about. They’re not just cookies; they’re little moments of happiness baked into every bite. If you love a good spiced cookie, but crave something a little more special than your average Chocolate Chip, then you are going to fall head over heels for these.
Thank you for reading this post, don't forget to subscribe!What are cinnamon swirl cookies?
So, what exactly are these delightful little treats we’re talking about? Think of them as a beautiful marriage between a soft, chewy cookie and the cozy, comforting flavors of a Cinnamon Roll. They’re not quite as fussy as a traditional cinnamon roll, but they deliver that same irresistible spiced sugar swirl that makes you want to close your eyes with every bite. Essentially, it’s a perfectly tender cookie dough, swirled with a rich, buttery cinnamon-sugar mixture, and often finished with a light, sweet glaze. The magic happens when that cinnamon ribbon bakes into the cookie, creating a gorgeous marbled effect and infusing the whole cookie with its warm, sweet essence. They’re a step up from your everyday cookie, offering a bit of elegance without any of the intimidation. It’s that perfect balance of comfort and a little bit of wow!
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this recipe, and I’m pretty sure you will too! For starters, the flavor is just out of this world. That warm, inviting cinnamon spice, mingled with the sweet cookie dough and a hint of vanilla, is pure bliss. It’s that comforting taste that reminds you of holidays, cozy evenings, and good company. But it’s not just about the taste; it’s also about how surprisingly easy these are to make. You don’t need any fancy equipment or professional baking skills. I’ve made these on super busy weeknights, and they’ve come together without a hitch. The ingredients are all pantry staples, too, so you probably won’t even need to make a special trip to the store. What I love most about these cinnamon swirl cookies is their versatility. They’re fantastic on their own, but they also make a wonderful addition to any dessert spread. They’re a step up from a basic cookie, offering that beautiful swirl and elevated flavor, but they’re still wonderfully comforting and familiar. They’re also a fantastic conversation starter! People always ooh and aah over the swirls and can’t believe how homemade they are. If you’ve ever enjoyed a classic Cinnamon Roll, you’ll adore the flavor profile here, just in a wonderfully convenient cookie form. Trust me, this recipe is a keeper.
How do you make cinnamon swirl cookies?
Quick Overview
Making these beautiful cinnamon Swirl Cookies is actually a straightforward process that anyone can master. You’ll basically make a soft cookie dough, then create a simple cinnamon-sugar filling. We’ll spread the dough, then sprinkle and swirl in that glorious filling, bake them until golden, and finish with a simple glaze. It’s a few steps, but each one is designed to be easy and forgiving, ensuring you get stunning, delicious cookies every time. The swirling might look fancy, but it’s incredibly simple and oh-so-satisfying to do!
Ingredients
For the Main Batter:
2 1/4 cups all-purpose flour: Make sure it’s the regular kind, not self-rising. I always spoon my flour into the measuring cup and level it off; scooping directly from the bag can pack too much in, leading to dry cookies.
1 teaspoon baking soda: This is what gives our cookies that lovely chew.
1/2 teaspoon salt: Just a pinch to balance out the sweetness and enhance all those flavors.
1 cup (2 sticks) unsalted butter, softened: This is crucial! Make sure your butter is truly softened, not melted. It should give slightly when you press it. I usually take mine out about an hour before I plan to start baking.
3/4 cup granulated sugar: For sweetness.
3/4 cup packed light Brown Sugar: This adds moisture and a lovely caramel note.
2 large eggs: Room temperature eggs incorporate better. If you forget to take them out, a quick 10-minute soak in warm water does the trick.
1 teaspoon pure vanilla extract: Never underestimate the power of good vanilla! It really makes a difference.
For the Filling:
1/2 cup packed light brown sugar: Yes, more brown sugar! It’s key for that caramel-like sweetness.
2 tablespoons ground cinnamon: Use a good quality cinnamon for the best flavor. I love Ceylon cinnamon for its sweet, fragrant notes.
2 tablespoons all-purpose flour: Just a tiny bit to help thicken the filling so it doesn’t all melt out.
2 tablespoons unsalted butter, melted: This helps bind the cinnamon-sugar mixture together.
“Made the Cinnamon Swirl Cookies A Simple Treat tonight and wow — perfect weeknight dinner. Will definitely make again!”
For the Glaze:
1 cup powdered sugar: Sifted, if you want an extra smooth glaze.
2-3 tablespoons milk or cream: Start with 2 tablespoons and add more until you reach your desired drizzling consistency. You can also use a dairy-free milk like almond or oat milk.
1/2 teaspoon vanilla extract: For a little extra flavor boost in the glaze.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. This is a non-negotiable for me; it prevents sticking and makes cleanup a breeze. You can get away without it sometimes, but why risk it? Parchment paper is your best friend for perfect cookies.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 2 1/4 cups of flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Give it a good whisk to ensure everything is evenly distributed. This simple step helps prevent pockets of baking soda or salt in your cookies, which can affect both taste and texture.
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened 1 cup of butter with the 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Beat with an electric mixer on medium speed until light and fluffy – this usually takes about 2-3 minutes. Then, beat in the 2 large eggs, one at a time, followed by the 1 teaspoon of vanilla extract. Make sure to scrape down the sides of the bowl occasionally to get everything incorporated.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Seriously, this is the number one mistake people make with cookie dough. Overmixing develops the gluten too much, which can lead to tough cookies. Stop as soon as you don’t see any more streaks of flour. The dough will be soft and a little sticky.
Step 5: Prepare Filling
In a small bowl, stir together the 1/2 cup packed light brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons all-purpose flour. Drizzle in the 2 tablespoons of melted butter and stir until the mixture is clumpy and well combined. It should look like moist, dark brown sugar sand.
Step 6: Layer & Swirl
This is where the magic happens! Take about half of your cookie dough and spread it evenly into your prepared baking sheets. Don’t make them too thin; about 1/4 inch thick is perfect. Sprinkle about half of the cinnamon-sugar filling evenly over the dough. Then, take the remaining cookie dough and gently spread it over the cinnamon-sugar layer. It might not cover it perfectly, and that’s okay! Sprinkle the rest of the cinnamon-sugar filling on top. Now, for the swirl: take a butter knife or a skewer and gently swirl the filling into the dough. You can do figure-eights, spirals, or just random swirls. The goal is to create those beautiful marbled lines. Try not to over-swirl, or the colors will all blend together.
Step 7: Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The exact time will depend on your oven, so keep an eye on them. I usually start checking around the 10-minute mark. You want them to be cooked through but still slightly soft in the middle for that perfect chewy texture.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This is important because they’re quite delicate when hot. While they’re cooling, whip up the glaze. Whisk together the 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract. Add more milk, a teaspoon at a time, until you get a pourable but not too thin consistency. Once the cookies are completely cool, drizzle the glaze over the tops. If you like a lot of glaze, make sure they’re fully cooled so the glaze doesn’t melt off.
“The Cinnamon Swirl Cookies A Simple Treat turned out amazing. My kids asked for seconds. Saving this one!”
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice and serve! You can cut them into squares or rectangles. I usually cut them into about 2-inch squares for a good balance of cookie and swirl. They are absolutely divine served at room temperature, but I won’t judge if you sneak a warm one right out of the oven!
What to Serve It With
These cinnamon swirl cookies are so versatile, they fit in practically anywhere! For a perfect breakfast, I love pairing them with a strong cup of coffee or a creamy latte. The sweetness of the cookie complements the bitterness of the coffee beautifully. You can even serve them warm, dusted with a little extra cinnamon, for a truly decadent morning treat. At brunch, these cookies add a touch of elegance without being overly fussy. They look gorgeous on a platter, especially when cut into neat squares. I like to serve them alongside fresh fruit salad and perhaps some yogurt parfaits. For dessert, they’re a revelation! Imagine serving them after dinner with a scoop of vanilla bean ice cream. The warm spice of the cookie and the cool creaminess of the ice cream is a match made in heaven. They’re also wonderful with a dessert wine or even a warm spiced cider on a cool evening. And of course, for those cozy snack moments, they’re simply perfect with a tall glass of cold milk. My family loves them as an after-school treat, and they disappear in minutes. Honestly, just having them on hand means you always have a little something special to offer.
Top Tips for Perfecting Your Cinnamon Swirl Cookies
Over the years, I’ve picked up a few tricks that really elevate these cinnamon swirl cookies from good to absolutely spectacular. Let’s talk about getting that perfect swirl. You don’t want to overmix the filling, just enough to get it clumpy. When you spread the top layer of dough, don’t worry about making it perfectly smooth or covering all the cinnamon filling. Those little peeks of cinnamon peeking through are part of the charm! For the swirling itself, I find using the back of a butter knife or a skewer works best. Just gentle, deliberate strokes. If you swirl too much, you’ll end up with a muddy brown cookie instead of distinct swirls, and that’s just a crying shame. When it comes to baking, always trust your eyes over the timer. Ovens can be quirky, and what looks perfectly golden in one might be a shade darker in another. You’re looking for golden brown edges and a center that looks set but still has a slight softness to it. If they look a little underbaked when you pull them out, don’t panic! They’ll continue to cook on the hot baking sheet. For ingredient swaps, I’ve experimented a bit. If you’re out of brown sugar for the main dough, you can use an equal amount of granulated sugar plus an extra tablespoon of molasses, but it won’t be quite as moist. For a dairy-free option, I’ve had success using vegan butter sticks and plant-based milk for the glaze, and the result is still wonderfully delicious. The key is really about the texture of the dough. You want it soft enough to spread but not so sticky that it’s unmanageable. If it feels too soft, chill it for about 15-20 minutes before spreading. And when it comes to the glaze, don’t be afraid to adjust the thickness. Some people love a thick, opaque glaze, while others prefer a thin, delicate drizzle. Aim for something that flows easily off your spoon but doesn’t run right off the cookie.
Storing and Reheating Tips
These cinnamon swirl cookies are fantastic when fresh, but they also hold up really well, which is a lifesaver! For best results, store them at room temperature in an airtight container. They’ll stay wonderfully soft and chewy for about 3-4 days. Make sure they’ve cooled completely before storing, and don’t pack them too tightly if you have a lot, as they can stick together, especially if they have glaze. If you plan to glaze them later (which I sometimes do if I know they’ll be stored for longer), they’ll keep even better for a few extra days. For refrigeration, I’m usually hesitant with cookies because they can sometimes dry out, but if it’s very warm where you are, or you want them to last a bit longer, you can refrigerate them for up to a week. Just make sure they are in a well-sealed container to prevent them from picking up odors. When you want to enjoy them from the fridge, I recommend bringing them to room temperature first. If you want them to feel like they just came out of the oven, you can gently reheat them. A few seconds in the microwave (like 5-10 seconds per cookie) can work wonders for bringing back that soft chewiness, especially if you like them warm. Alternatively, a minute or two in a low oven (around 300°F/150°C) can also do the trick, just be careful not to overbake them. For freezing, these cookies are great! You can freeze them unfrozen or even frosted. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep their quality for up to 2-3 months. Thaw them overnight in the refrigerator, then bring them to room temperature before serving, or gently reheat as mentioned above.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite cinnamon swirl cookies! I truly believe this recipe is a winner because it brings together that incredible, comforting flavor with a texture that’s just perfect: slightly crisp edges, wonderfully soft centers, and that irresistible gooey cinnamon swirl. They’re beautiful enough to impress guests, but comforting enough to be your go-to treat whenever a craving strikes. I hope you’ll give these a try. They’ve brought so much joy to my kitchen, and I can’t wait to hear about the joy they bring to yours! If you love these, you might also enjoy my chewy ginger molasses cookies or my classic sugar cookies with simple icing. Happy baking, and please let me know in the comments how your cinnamon swirl cookies turn out! I love seeing your creations!
cinnamon swirl cookies
Ingredients
For the Cookies
- 1.75 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.125 teaspoon salt
- 0.5 cup unsalted butter softened (8 tablespoons)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Cinnamon Filling
- 1 tablespoon unsalted butter softened
- 1 tablespoon ground cinnamon
- 3 tablespoons light brown sugar
For the Cream Cheese Frosting
- 4 ounces cream cheese softened
- 0.5 cup unsalted butter softened (8 tablespoons)
- 1.5 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 0.125 teaspoon lemon extract
Instructions
Preparation Steps
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the flour mixture to the wet ingredients, beating until a smooth dough forms.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Take out a large piece of parchment paper or aluminum foil and lightly flour it.
- Remove the chilled dough from the fridge and place it on the floured surface.
- Roll the dough out into a rectangle, approximately 1/4-inch thick.
- Spread the softened butter evenly over the entire dough rectangle.
- In a small bowl, combine the ground cinnamon and light brown sugar. Sprinkle this mixture evenly over the buttered dough.
- Starting from one of the longer sides, carefully roll the dough into a tight log. Use the parchment paper/foil to help guide and tighten the roll.
- Wrap the rolled cookie dough log tightly in the parchment paper/foil and place it in the freezer for 45 minutes to firm up.
- While the dough is chilling, prepare the icing. In a mixing bowl, beat the softened cream cheese and butter until creamy and smooth.
- Gradually add the powdered sugar, beating until the frosting is smooth and lump-free, about 4 minutes.
- Stir in the vanilla extract and lemon extract until fully incorporated. Set aside.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Remove the firm cookie dough log from the freezer and unwrap it. Using a sharp knife, cut the log into 1/4-inch thick slices.
- Place the cookie slices about 1 inch apart on the prepared baking sheet.
- Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread or pipe the cream cheese frosting generously over each cookie.
- Store frosted cookies in an airtight container at room temperature for several days or refrigerate for longer freshness.
