Description
These cookies feature a tender, buttery sugar cookie base, artfully swirled with a fragrant blend of cinnamon and brown sugar. Each bite delivers a harmonious balance of sweet vanilla notes and warm, aromatic spice, creating a comforting and delightful treat with a soft, chewy texture.
Ingredients
Scale
- *For the Cookies:*
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- *For the Cinnamon Swirl:*
- ¼ cup (½ stick) unsalted butter, melted
- ½ cup packed light brown sugar
- 1 tablespoon ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
- Divide the dough in half. On a lightly floured surface or between two sheets of parchment paper, roll out one half of the dough into a rectangle, approximately 12×8 inches.
- In a small bowl, combine the melted butter, brown sugar, and cinnamon for the swirl. Spread half of this mixture evenly over the rolled-out dough, leaving a small border around the edges.
- Starting from one long side, carefully roll the dough tightly into a log. Repeat with the second half of the dough and cinnamon mixture.
- Wrap each dough log tightly in plastic wrap and refrigerate for at least 2 hours, or until firm enough to slice.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Remove one dough log from the refrigerator. Using a sharp knife, slice the log into ½-inch thick rounds. Place the sliced cookies about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are just set. The cookies may still look slightly soft in the middle.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your butter is truly softened for creaming, but not melted, to achieve the best cookie texture.
Chilling the dough is crucial for easy slicing and to prevent the cookies from spreading too much during baking.
Do not overbake these cookies; they will continue to set as they cool, resulting in a tender interior.
For an extra touch, a simple powdered sugar glaze can be drizzled over the cooled cookies.
- Prep Time: 30 minutes
- Cook Time: 8-10 minutes
Nutrition
- Calories: 150
- Fat: 6g
- Carbohydrates: 25g
- Protein: 2g