Cinnamon Pinwheel Cookies

Simple sugar cookie dough filled with spicy cinnamon sugar and rolled into pinwheels. Top them off with a cinnamon icing and you've got yourself sweet and buttery cinnamon roll cookies!

Prep Time20

Bake Time14

Chilling Time2

Total Time2 34

Servings: 24 cookies

Ingredients

COOKIE DOUGH

▢ 1 and ¾ cups (210g) all-purpose flour be sure to measure properly
▢ ½ teaspoon salt
▢ ¼ teaspoon baking powder
▢ ¾ cup (170g) unsalted butter softened to room temperature
▢ ¾ cup (90g) powdered sugar
▢ 1 large egg yolk reserve the egg white for the filling
▢ 2 teaspoons vanilla extract

CINNAMON FILLING

▢ reserved egg white
▢ ½ Tablespoon (8mL) water
▢ ¼ cup (50g) granulated sugar
▢ 1 Tablespoon ground cinnamon

CINNAMON ICING

▢ ½ cup (60g) powdered sugar
▢ 2 Tablespoons (30mL) milk or cream
▢ ½ teaspoon vanilla extract
▢ ½ teaspoon ground cinnamon

Need to keep track of your ingredients?Check out my Printable Ingredient List!

Instructions

COOKIE DOUGH

In a medium size bowl, whisk together the flour, salt, and baking powder. Set aside.
1 and ¾ cups (210g) all-purpose flour, ½ teaspoon salt, ¼ teaspoon baking powder
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and powdered sugar until light and fluffy, about 2-3 minutes. Add the egg yolk (reserving the egg white) and the vanilla and beat until everything is incorporated, scraping down the sides as necessary.
¾ cup (170g) unsalted butter, ¾ cup (90g) powdered sugar, 1 large egg yolk, 2 teaspoons vanilla extract
With the mixer on low, slowly add the dry ingredients to the wet ingredients until it just comes together.
Liberally dust a portable flat surface, like a baking sheet or large cutting board, with powdered sugar, then flatten the dough into a 9" x 12" rectangle, about ¼" in thickness.

CINNAMON FILLING

Whisk together the reserved egg white and the water, then brush over the flattened cookie dough.
reserved egg white, ½ Tablespoon (8mL) water
Toss together the granulated sugar and the cinnamon until evenly combined, then sprinkle evenly over the brushed cookie dough.
¼ cup (50g) granulated sugar, 1 Tablespoon ground cinnamon

SHAPE/CHILL/BAKE

Working with the 12" side, slowly and gently roll the dough into a tight log. I like to use a large bench scraper or large cake lifter to help me do this. If your dough is too soft to roll, stick it in the refrigerator for about 5-10 minutes to stiffen the butter (this is why it is on a portable flat surface).
When you have formed the log, cover the log with plastic wrap or a clean kitchen towel, then chill in the refrigerator at least 2 hours and up to 2 days. This is easiest if you place it on something flat that fits in the fridge.
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Remove the dough from the refrigerator and, using a sharp knife, cut into ½" slices and place on prepared baking sheet.
Bake the cookies for 12-14 minutes, until edges just start to brown. Remove from the oven and allow to rest on the baking sheet at least 5 minutes before transferring to a wire cooling rack to cool completely before icing.

CINNAMON ICING

In a small bowl, whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.
½ cup (60g) powdered sugar, 2 Tablespoons (30mL) milk or cream, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon
Drizzle the icing over cooled cookies, then allow to icing to set (about 1 hour). Cookies stay fresh covered tightly at room temperature up to 5 days. Baked cookies (iced or not iced) freeze well, up to 3 months.
Make ahead: rolled dough log can be wrapped tightly and frozen up to 3 months. Thaw in the refrigerator overnight, then proceed with recipe.

Ingredients

COOKIE DOUGH

CINNAMON FILLING

CINNAMON ICING

Instructions

COOKIE DOUGH

CINNAMON FILLING

SHAPE/CHILL/BAKE

CINNAMON ICING

Nutrition Disclosure