Why This Recipe Works

For a cookie with cinnamon flavor from center to edge, we took an artful approach and spiraled a layer of cinnamon sugar into a butter cookie dough. After making a workable dough base—and chilling it to prevent sticking—we rolled it into a large rectangle. We then sprinkled the dough with our star ingredient, the cinnamon sugar, and sprayed the mixture lightly with water so it would adhere. We rolled up the dough into a log, jelly roll–style, and chilled it until it was firm enough to cut into cinnamon-spiraled rounds. You can replace the cinnamon sugar in this recipe with 2 tablespoons of colored sugar; or, for a flavorful variation, we also created a maple-pecan swirl cookie.


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2 ½ cups (12 1/2 ounces) all-purpose flour
¾ cup (5 2/3 ounces) superfine sugar
¼ teaspoon salt
16 tablespoons (2 sticks) unsalted butter, cut into ½-inch pieces and softened
2 tablespoons cream cheese, softened
1 teaspoons vanilla extract
3 tablespoons granulated sugar
½ teaspoon ground cinnamon
Nutritional Information


Per Serving (Serves 48)

  • Calories 80
  • Cholesterol 10 mg
  • Fat 4 g
  • Sodium 15 mg
  • Saturated 2 g
  • Carbs 9 g
  • Trans 0 g
  • Dietary Fiber 0 g
  • Monounsaturated 1 g
  • Sugar 4 g
  • Polyunsaturated 0 g
  • Protein 0 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Makes about 48 cookies

To get the maple-pecan mixture to stick, we grind the nuts fine and mix the sticky maple syrup and pecans with an egg yolk to bind them together.

1. Using stand mixer fitted with paddle, mix flour, superfine sugar, and salt until combined. Add butter, 1 piece at a time, and mix until crumbly and slightly wet, 1 to 2 minutes. Add cream cheese and vanilla and mix until dough just begins to form large clumps, about 30 seconds. Knead dough in bowl by hand a few times until it forms large cohesive mass.

2. Transfer dough to counter and divide in half. Form each half into 5-inch square, wrap squares tightly in plastic wrap, and refrigerate until firm yet malleable, about 30 minutes. Meanwhile, whisk granulated sugar and cinnamon together in small bowl; set aside.

3. Working with 1 piece of dough at a time, roll between 2 large sheets of parchment paper to 12 by 7-inch rectangle. Remove top piece of parchment and sprinkle with half of cinnamon sugar, leaving ¼-inch border along edges. Spritz sugar lightly with water to dampen.

4. With short side facing you, roll dough into tight log, pat log to measure 7 inches, and smear seam with your fingers to seal. Wrap logs tightly in plastic wrap and refrigerate until firm, about 2 hours.

5. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Trim and discard about ½ inch from both ends of logs. Slice chilled dough into ¼-inch-thick rounds and space them 1 inch apart on prepared sheets. Bake, 1 sheet at a time, until light golden brown, 12 to 15 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 3 minutes, then transfer to a wire rack. Let cookies cool completely before serving.