Earlier this week my wife was having a moment of indecisiveness. So, we reached out to our Facebook fans and asked them to help her out. It was an easy question: cinnamon roll cookies or coconut cupcakes? Apparently, it was an easy decision for our fans, too. Cinnamon roll cookies or as we’re calling them: Cinnamon Swirl Sweeties, easily won the votes. Of course, my wife aims to please, so she also used that coconut to make another sweet treat: Snowflake Macaroons.
Back to these sweet cinnamon bites for a second. These were tricky to make. They require a bit of technique, and my wife says she still needs more practice to get this down. This cookie dough is chilled and then rolled out flat, before a generous slathering of cinnamon sugar coats it. Then it’s rolled up, and chilled some more before being sliced and baked. Typically, my wife makes cookies that are either hand-rolled balls or dropped by spoonfuls. There’s definitely a learning curve to making perfect swirled cookies.
The first tip my wife has is to use parchment or waxed paper rather than a wood cutting board, like the one she used initially. Even though she floured the surface, the dough stuck to the board and made it difficult, and messy to roll. The second log of cookies she made, she used parchment paper to roll it up. It made the process much cleaner and easier.
The second tip my wife wants to pass on is to stick to the cooking time indicated. The first batch she baked, she thought the cooking time was too little (and the cookies looked very pale). She left them in longer and what resulted were very dry and hard cookies. They’re still okay for dunking in a big ole glass of milk, but the ones baked later (and by proper cooking time), turned out much better. They were a little bit chewy and little bit crispy, without being dry and crumbly.
Here’s what you’ll need to make my wife’s Cinnamon Swirl Sweeties:
- ¾ cup butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla
- 2½ cups pastry flour (or all-purpose flour)
- 1 tsp cinnamon
- ½ tsp baking powder
- ⅛ tsp salt (just a pinch)
- 2 tbsp brown sugar, packed
- 2 tbsp butter, softened
- 1 tsp cinnamon
- To make dough, beat butter and brown sugar in bowl of stand mixer until fluffy. Add egg and vanilla, mix well. In a separate bowl, whisk together remaining dough ingredients. Add dry mix, in batches, to butter/sugar mixture. Stir until thoroughly mixed. Divide dough in half and shape into two discs. Wrap separately in plastic and refrigerate for at least one hour.
- While dough is chilling, make cinnamon spread by combining all ingredients in a small bowl until well blended. Set aside until dough has firmed. Allow to stand at room temperature for about 15 minutes before rolling out dough. Between waxed or parchment paper, roll out discs into two rectangles (approx. 12 x 10 inches). Spread cinnamon butter onto rectangles. Finally, roll up prepared dough lengthwise (start rolling at longest end). Wrap 'logs' in plastic wrap and refrigerate for about 30 minutes.
- Once firm, remove from wrap and slice log into ¼ inch thick cookies. Bake at 375 degrees on parchment lined baking sheet for about 10 minutes. Allow to sit on cookie sheet for one minute before moving to wire racks to cool completely.
P.S. Here’s my wife’s Snowflake Macaroons recipe.