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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cinnamon Swirl Cookies Recipe

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This recipe for Cinnamon Swirl Cookies is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 cups flour
3/4 cup sugar plus 3 tbsp. for filling
1/4 tsp. salt
1 cup unsalted butter, cut into 16 pieces
2 tbsp. cream cheese, softened
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
Directions:
Directions:
With an electric mixer on low speed, combine flour, 3/4 cup sugar, salt and butter; mix until crumbly and slightly wet, about 2 minutes. Add cream cheese and vanilla and mix until dough just begins to form. Finish kneading dough by hand. Divide into 2 pieces, cover with plastic wrap and refrigerate 30 minutes. Whisk remaining sugar and cinnamon together. Roll 1 piece of dough between 2 large sheets of parchment paper into a 12x7-inch rectangle. Remove top layer of parchment and sprinkle dough with half of cinnamon/sugar mixture, leaving 1/4-inch border along edges. Roll dough into a 7-inch log, cover with plastic wrap and refrigerate for 2 hours until firm. Repeat with remaining dough. Line baking sheet with parchment paper. Trim edges of 1 log, then slice into 1/4-inch thick cookies. Place on prepared sheet, spacing 1 inch apart. Bake in a preheated 375º oven for 12 to 15 minutes or until light brown; rotating and switching baking sheets halfway through baking. Cool 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough on cool, freshly lined baking sheets.
Personal Notes:
Personal Notes:
This recipe was the 1st place winner in the 1978 Chicago Tribune's Christmas Cookie Contest. They always reminded us of a cinnamon roll in cookie form!

 

 

 

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