Cinnamon Swirl Sugar Cookies

If you like snickerdoodle’s you’ll love these!

Ingredients:

Cinnamon sugar filling:

4 tablespoons unsalted butter, softened

⅓ cup brown sugar, packed

1½ tablespoons all purpose flour

2½ teaspoons ground cinnamon

pinch salt

Cookies:

1 cup unsalted butter, softened but still cool to the touch

1 ⅓ cups granulated sugar

1 ¾ teaspoons pure vanilla extract

1 large egg

1 large egg yolk

2 ¾ cups all purpose flour

¾ teaspoon baking powder

▢ 1 teaspoon cornstarch

▢ ¼ teaspoon salt

Directions:

Preheat oven to 350 degrees F

Cinnamon Sugar Filling:

With a spatula and a bowl mix together all ingredients until well combined. Place in the freezer for about 10 minutes while you prepare the cookie dough to allow the filling to firm up.

Cookies:

Using an hand mixer, or stand mixer fitted with the paddle attachment, beat butter and sugar until light and creamy. Add vanilla, egg, and egg yolk, and beat until combined, scraping the sides of the bowl as necessary.

In a separate bowl, combine flour, baking powder, cornstarch, and salt. Slowly add the dry ingredients to the wet ingredients and beat until combined.

Remove half of the dough from the mixing bowl and spread the remaining dough out across the bottom the mixing bowl.

Remove the cinnamon mixture from the freezer and use two spoons to scoop small pieces (about a teaspoon each) of the cinnamon mixture and place them all over the dough in the mixing bowl.

Once you have used half of the cinnamon mixture, get the cookie dough that you have set aside, and spread it or press it with your fingers into a somewhat even layer on top of the cinnamon and dough in the mixing bowl.

Proceed to add the remaining cinnamon mixture (in little pieces) all over the top of that piece of dough. Your bowl should now have two layers of cookie dough, each layer topped with cinnamon sugar bits.

Once you have your dough layered you are going to fold and mix it just barely. I do two folds, scraping up and over, followed by one to two stirs by hand with a rubber spatula. Do not use an electric mixer, this needs to be a brief stir that leaves some pieces of the cinnamon mixture in chunks and some pieces swirled into the dough.

Using a cookie scooper and having a plate ready scoop the dough ensuring you have the cinnamon sugar bits in each scoop onto a plate and once finished put them in the freezer for 10 minutes.

Bake for 10-15 minutes and you’re all set!

**recipe from celebrating sweets**

#cookieideas #cookies #baking