Easy Cinnamon Swirl Cookies Recipe with Soft Chewy Texture

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This is the cookie that people who love cinnamon will love!

This recipe is a mix of a cinnamon roll, a snickerdoodle, and a sugar cookie.Sugar cookies that are soft and chewy, with a delicious swirl of brown sugar and cinnamon running through them.
This recipe uses common ingredients and gives you a lot of tips and tactics for making great cinnamon roll cookies every time. Read on to find out everything you need to make this tasty dish!

Why you’ll enjoy this recipe

Brown sugar, cinnamon, and vanilla give it a great taste. A tasty and soothing mix of flavors.
Texture: The borders are crisp, the cores are soft, and the whole thing is chewy.
Basic ingredients: This recipe calls for eggs, butter, and things you probably already have in your kitchen.
Ease: You don’t need any special tools. The cinnamon swirl technique is the trickiest aspect of this recipe, but I’ve written down all the techniques and tactics you need to get it perfectly.

A look at the recipe
*See the recipe card below for the full recipe*

Things you need

Filling with cinnamon sugar:

4 tablespoons of softened unsalted butter
⅓ cup of packed brown sugar
1½ teaspoons of flour for all purposes
2½ teaspoons of ground cinnamon
a pinch of salt

Cookies:

1 cup of unsalted butter that is soft yet still cool to the touch
1 ⅓ cups of sugar in granules
1 ¾ tablespoons of pure vanilla extract
1 big egg
1 big egg yolk
2 ¾ cups of all-purpose flour, SEE NOTE
¾ teaspoon of baking powder
1 teaspoon of cornstarch
¼ teaspoon of salt

How to do it

Set the oven to 350°F and put the racks near the center. Set aside two baking sheets lined with parchment paper.
Filling with cinnamon sugar:
Mix all the ingredients together with a small rubber spatula or fork until they are well mixed. Put it in the freezer for about 10 minutes.
Cookies:
Beat the butter and sugar together with a hand mixer or a stand mixer with a paddle attachment until they are light and creamy. Add the egg, egg yolk, and vanilla, and beat until everything is mixed together. If needed, scrape the sides of the basin.
Mix together the flour (see note), baking powder, cornstarch, and salt in a another basin. Add the dry ingredients to the wet ingredients a little at a time and mix until they are all mixed together.
This is a different version of our Easy Sugar Cookies. It only takes a few minutes to make this easy dough.
To make layers, swirls, and pockets of cinnamon in the cookie dough, you will need to layer the dough with portions of the cold cinnamon mixture. This is how to accomplish it:
- Take half of the dough out of the mixing bowl and distribute the other half across the bottom of the basin.
- Take the cinnamon mixture out of the freezer and use two spoons to scoop out small pieces (about a teaspoon each) of it. Then, put the pieces all over the dough in the mixing bowl.
- After you’ve used half of the cinnamon mixture, take the cookie dough you set aside and spread it out or press it down with your fingers to make a layer that is reasonably even on top of the cinnamon and dough in the mixing bowl.
- Add the rest of the cinnamon mixture (in small pieces) to the top of that piece of dough. Now your bowl should have two layers of cookie dough, each with flecks of cinnamon sugar on top.
After you’ve piled your dough, you will fold and combine it very lightly. I do two folds, scraping up and over, and then I use a rubber spatula to mix it by hand one or two times. Don’t use an electric mixer; just give it a quick stir so that some of the cinnamon mixture stays in bits and some of it swirls into the dough.
Use a cookie scoop to divide the dough into two-tablespoon pieces. While scooping, make sure that each scoop contains an equal amount of dough and cinnamon.
Put the dough balls on a plate and put them in the freezer for 10 minutes. This fast chill makes the butter harder so the cookies don’t spread too much.
Put the dough balls on baking pans lined with parchment paper, leaving a few inches between them. If you want thicker cookies, leave the dough balls in higher piles. If you want thinner cookies, pat them down a little bit before baking. Put any dough balls that don’t fit in this batch of cookies in the fridge (not the freezer) until the baking sheets have cooled and you’re ready to bake them.
Bake for 10 to 12 minutes, or until the cookies have spread, the sides are starting to brown, and the center is still a little soft.
Some of the cookies will come out of the oven looking a little strange. This is because some of the cinnamon sugar can melt while the cookies are baking. Don’t worry, I know two ways to make sure that every cookie in the batch is precisely round! See the notes for how to shape cookies right after they come out of the oven.
Put the baking sheets on wire racks and let the cookies cool all the way down. As they cool, they will get harder.

Advice for recipes

Short freezes for the dough balls and the cinnamon sugar mixture keep the cookies from spreading too much when they bake.
To make flawless cinnamon swirls, layer the cookie dough with cinnamon sugar and gently fold it.
Put parchment paper on the baking sheets so that the cookies don’t spread too much and so that they are easy to clean up.
Put the dough balls on the baking sheets with a few inches between them so they have enough room to spread.
If you want thicker cookies, leave the dough balls in higher piles. If you want thinner cookies, give them a little pat down before baking.

Notes

To get the right amount of flour, fluff it up a few times with your measuring cup (or a whisk) to make it lighter. Scoop up a lot and use the back of a knife to level it off.

Important method for making circular cookies

I usually say that this is an optional step for most of my cookie recipes, but for this one, it’s quite important.
Some of the cookies will come out of the oven a little crooked. This is because the cinnamon sugar could melt out in some places when baking. Don’t worry; either of these methods will help you attain a flawlessly round shape for every cookie in the batch!

HOW TO MAKE COOKIES:

Option 1: As soon as the cookies come out of the oven, flip a circular glass, bowl, or cookie cutter (bigger than the biscuit) upside down over the top of the cookie. Gently move the glass, bowl, or cookie cutter in a circle. The cookie’s edges will hit the inside of the glass, making it a perfect circle. This only works when the cookies are still warm from the oven and still on the baking sheet.
Option 2: As soon as the cookies come out of the oven, use the back of a spoon to gently push the edges in to make them round and clean.

Nutritional Information

Nutritional Information is an estimate based on calculations from a third party and may change depending on the products used and the size of the serving.