Cinnamon-Swirl Cookies


Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.


For the Dough

  • 2 ½ cups all-purpose flour, plus more for surface

  • 1 teaspoon salt

  • ½ teaspoon baking soda

  • 8 ounces (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • ¼ teaspoon freshly grated orange zest

  • 2 large eggs

For the Filling

  • 2 ounces (4 tablespoons) unsalted butter, softened

  • ½ cup light-brown sugar

  • ½ cup dark-brown sugar

  • ½ cup chopped walnuts, toasted (1 ½ ounces)

  • ½ teaspoon ground cinnamon


  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 refrigeratefor 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 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).

  4. 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.

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