These beautiful Cinnamon Swirl Cookies look just like cinnamon rolls, but are chewy-crisp instead of pillowy soft. The dough can be made ahead and chilled or frozen for a convenient fast-bake later on. Makes about 48 cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies
Author: Beth Cato
Equipment
parchment paper
Rolling Pin
uneven spatula
Ingredients
Cookie Dough
1cupunsalted butter 2 sticks, softened
1cupwhite sugar
1large egg
1teaspoonvanilla extract
2 2/3cupsall-purpose flour
1/2teaspoonkosher salt
1/4teaspoonbaking soda
Filling
1/4cupall-purpose flour
2Tablespoonsground cinnamon
1/4cupmaple syrup
Instructions
In a large bowl, beat butter until it is creamy. Add the sugar and beat until fluffy. Add in the egg and vanilla, beating a few more minutes until combined.
In a medium bowl, sift together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet until it roughly forms a ball. Divide in half.
Lay out a piece of parchment and add a dusting of flour. Roll out a portion of dough to about an 11-inch square. Use parchment to move dough into fridge to chill. Repeat with other half of dough.
While that is chilling, make the filling. In a small bowl, combine the flour, cinnamon, and maple syrup to create a thin, spreadable paste.
Pull out the dough one piece at a time. Use an uneven spatula to spread the filling to within 1/4 of the edges. Tightly roll up the dough to form a log. Wrap in parchment and set in fridge to chill at least two hours; it can also be encased in plastic wrap and frozen for later baking.
Preheat oven at 350-degrees. Line a large baking sheet with fresh parchment.
Use a sharp knife to slice dough into 1/4-inch pieces. Set slightly spaced out on parchment. Bake for 12 to 14 minutes.
Cool cookies completely. Store in a sealed container at room temperature. Cookies will be chewier the first day, then crisp up more.