This sweet treat is really easy to make! These sugary cinnamon swirl cookies are a great bite for when you are enjoying your next afternoon cup of coffee or tea… You can also wrap them up nicely as a surprising homemade gift for someone or for a special occasion.
Do try them!
Because you wouldn’t believe how easy these cinnamon swirl cookies are to make.
And even better: you can make these cookies easily in advance.
Cinnamon
I came across this recipe after dinner and immediately started making a cookie dough. I rolled it out, sprinkled it with the cinnamon and sugar mixture, rolled the whole shebang up again and let it all chill in the fridge for a while.
Then after that I sliced the cookie roll up right before going to bed and place it neatly on a baking tray. Put it all back in the fridge.
The day after I only had to pop the baking tray into a hot oven. And that was really it.
Done!
Easy Cinnamon Swirl Cookies Recipe
Freshly baked cookies in no time.
What else can you wish for!
And let it be of no surprise that these cookies didn’t make it until the next day. These are just too delicious to ignore! Oh, don’t you think that baked good with cinnamon smell so irresistible?
I love sweet cinnamon desserts.
It’s also a flavor that brings back a lot of childhood memories. My mom used to bake this cinnamon apple cake almost every weekend when I was a kid.
Baking
Delicious!
Do you like baking cookies and biscuits?
Then also check out another favorite of mine: Italian cantucci biscuits with almonds!
Another easy cookie recipe that looks stunning as a homemade gift to bring! Ribbons, bows, the whole shebang. Wrap them up nicely as a surprising homemade gift for someone or for a special occasion.
Enjoy!
Easy Cinnamon Swirl Cookies Recipe
- 9 oz plain flour (250 g)
- 6,5 oz unsalted butter (185 g), soft
- 4,5 oz caster sugar (125 g)
- 1 medium egg
- 1 tbsp ground cinnamon
- salt
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Dice the butter finely in a large mixing bowl and leave it at room temperature until soft. Then add 3 oz (90 g) of the caster sugar.
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Whisk the butter and sugar well until creamy. Add the egg and a little pinch of salt.
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Stir again into a buttery mixture. Gradually add the sifted flour.
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Whisk as you go. You should end up with a smooth dough. Cover it with a piece of cling film and put the dough in the fridge for 15 minutes to rest.
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In the meantime combine the remaining caster sugar and the cinnamon.
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Transfer the dough onto a floured surface and knead it for a minute. Add extra flour if necessary. Roll the dough out gently into a nice rectangle. It should be about ⅕-inch (5 mm) thick. Sprinkle with the sugar and cinnamon mixture.
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Carefully start rolling the dough up and wrap it up tightly in some cling film.
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Put it in the fridge for 30 minutes to chill and set. After that, remove the cling film and cut the dough roll into even slices.
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Place the slices on a baking paper lined baking tray. Bake the cookies in a preheated oven at 356°F (180°C) for 10 to 12 minutes.
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Let the baked cookies cool on an oven rack.
