If you're a fan of classic sugar cookies with a twist, these Cinnamon Swirl Sugar Cookies are your new best friend. With a delightful mix of buttery sweetness and a cinnamon swirl, they're perfect for any occasion or just because you deserve a treat.
The base of these cookies is good old butter, which gives them their rich flavor and tender texture. Granulated sugar sweetens the deal and helps achieve that perfect cookie crispness. The egg works as a binder, keeping everything together, while vanilla extract adds a warm, inviting aroma. For the structure, we use all-purpose flour, and a bit of baking powder ensures they puff up nicely. A pinch of salt balances out the sweetness. The real star is the cinnamon mixed with extra sugar for that signature swirl.
These cookies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert. They also make a lovely addition to a holiday cookie platter, bringing a bit of spice and warmth to the mix.
Start by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper. This sets the stage for your cookies to bake evenly without sticking.
In a large mixing bowl, cream together the softened butter and granulated sugar. You want this mixture to be light and fluffy, which usually takes about 2-3 minutes with an electric mixer. This step is crucial for texture, so don't rush it.
Once your butter and sugar are perfectly creamed, add in the egg and vanilla extract. Beat these in until the mixture is smooth and everything is well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures that the dry ingredients are evenly distributed before you mix them with the wet ingredients.
Gradually add the dry ingredients to the wet mixture. Mix just until a dough forms. Overmixing can lead to tough cookies, and nobody wants that!
Now, prepare your cinnamon swirl by combining the ground cinnamon and 1/4 cup of granulated sugar in a small bowl. Roll your dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until they're well coated.
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread during baking.
Use the bottom of a glass to gently flatten each cookie. As you press down, you’ll see that lovely swirl pattern appear, which is what makes these cookies so eye-catching.
Bake in your preheated oven for 10-12 minutes. You’re looking for the edges to be lightly golden while the centers remain soft. Overbaking will make them crunchy rather than chewy.
Once baked, let them cool on the baking sheets for about 5 minutes. This allows them to firm up a bit before you transfer them to a wire rack to cool completely.