Description
Delicious cinnamon swirl cookies with a sweet icing drizzle.
Ingredients
Scale
- 2 tbsp salted butter (melted)
- ½ cup light brown sugar
- 2 tsp ground cinnamon
- 1 cup salted butter (melted)
- 1 ⅓ cups granulated sugar
- 2 tsp vanilla extract
- 1 egg (room temperature)
- 3 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tbsp corn starch
- ¼ tsp kosher salt
- 1 cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract or vanilla bean paste
Instructions
- In a small bowl, combine melted butter, brown sugar, and cinnamon until it forms a thick, scoopable paste. Set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth. Stir in the vanilla and egg. Add flour, baking soda, cornstarch and salt. Mix until a soft dough forms.
- Drop spoonfuls of the cinnamon mixture into the dough and gently fold/swirl with a spatula or your hands. Don’t overmix — you want visible streaks.
- Scoop 20 even cookies and place on a baking sheet lined with parchment paper. Chill in the refrigerator for 45-60 minutes.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Space 2 inches apart as these will spread! Bake for 11-12 minutes, or until the edges are set and the centers look slightly underbaked. Cool on the pan for 5 minutes before transferring to a rack.
- Once cooled, mix icing ingredients and drizzle over the cookies. The icing will set up in 15 minutes.
Notes
- The chilling time is essential to prevent the cookies from spreading too much.
- For extra flavor, consider adding chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg