Cinnamon Roll meets Cookie
It’s like a cinnamon roll in a cookie.
Too cute, huh?! Yeah, that’s what I thought too…
Cinnamon Swirl Cookies
(Recipe from Martha Stewart)
- 2 ½ cups all-purpose flour (plus more for surface)
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 sticks unsalted butter, softened (16 tablespoons)
- 1 cup granulated sugar
- ¼ teaspoon freshly grated orange zest
- 2 large eggs
- 4 tablespoons unsalted butter, soft
- ½ cup light-brown sugar
- ½ cup dark-brown sugar
- ½ cup chopped walnuts, toasted
- 1 teaspoon ground cinnamon
- Make the dough: Whisk together salt, and baking soda into a large bowl and set aside.
- 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 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 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. Refrigeratelogs for 1 hour (or overnight)
- Preheat oven to 350 degrees.
- Cut each log crosswise into ¼-inch-thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 10 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.