Cinnamon Swirl Cookies

Name: Cinnamon Swirl Cookies
Prep time: 1 h
Cook time: 20 min
Ingredients: Flour 250 g; Baking Soda 1/2 tsp; Baking Powder 1/2 tsp; Cream of Tartar 3/4 tsp; Salted Butter 160 g; Light Brown Sugar 165 g; Granulated Sugar 50 g; Egg Yolks 2; Vanilla Extract 1 tbsp; Light Brown Sugar 110 g; Salted Butter 70 g; Ground Cinnamon 1 Heaped tbsp; Cream Cheese 55 g; Icing Sugar 150 g; Milk 2 - 3 tsp

These, freshly baked and over ice cream... the dream.

1 hour prep

20 minutes cook

Chris Cahill

Ingredients

Cookie Dough

250 gFlour

1/2 tspBaking Soda

1/2 tspBaking Powder

3/4 tspCream of Tartar

160 gSalted Butter

165 gLight Brown Sugar

50 gGranulated Sugar

2 Egg Yolks

1 tbspVanilla Extract

Cinnamon Sugar Filling

110 gLight Brown Sugar

70 gSalted Butter

1 Heaped tbspGround Cinnamon

Cream Cheese Icing

55 gCream Cheese

150 gIcing Sugar

2 - 3 tspMilk

Look we don't need to try and upsell you on these cookies, because just look at them. Crispy edges, chewy centers and not to mention that beautiful swirl of buttery cinnamon sugar. Serve'em warm over some vanilla ice cream and a drizzle of cream cheese glaze.

Method

For the filling cream butter, brown sugar, cinnamon, and salt until pale and fluffy.

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

For the dough whisk flour, baking powder, baking soda, salt, and cream of tartar in a medium bowl.

In a large bowl, beat the butter, brown sugar, and granulated white sugar together on high speed until light and fluffy. Add egg yolks and vanilla, mix for one minute.

Add the dry ingredients into the wet, mix on low speed.

Divide the dough into two, roll out one into a rectangular shape then spread over half of the filling mixture then roll. Do the same to the second half of the dough then roll that over the first cinnamon roll. Carefully wrap in baking paper and chill in the fridge until firm enough to slice.

Cut the cinnamon roll log into slices, the thicker the slice the larger the cookie will spread. Evenly spread six slices onto your baking trays then bake for 10 minutes or until the edges are golden brown. Then leave to cool for five minutes.

For less spread cookie consider increasing the oven temperature for the first couple of minutes then lowering for the remaining.

To make the cream cheese icing mix together cream cheese, ice and sugar and a dash of milk.

We suggest serving the freshly baked cookie over a large scoop of vanilla ice cream, then drizzled with the cream cheese icing.