Cinnamon Swirl Cookies Recipes

CINNAMON TWIRL COOKIES

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

CINNAMON-SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
• Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
• Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

CINNAMON SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

CINNAMON SWIRL COOKIES

Steps:

• Cream sugars and shortening together.
• Add eggs, one at time.
• Add lemon juice and vanilla.
• Add flour with baking soda mixed inches
• Roll dough flat.
• Sprinkle with chopped nuts and cinnamon.
• Roll up as for jelly-roll; wrap and chill overnight.
• Slice thin.
• Bake in 350 degree Fahrenheit oven for about 10 minutes or until done.

CINNAMON-SWIRL COOKIES

Steps:

• 1. Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight). 2. Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable, about 10 minutes. 3. Make the filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight). 4. Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.