Irresistible Swirled Cinnamon Roll Cookies: Your New Favorite Snickerdoodle Twist

👩‍🍳 Instructions

1. 1

   Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk together ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating; set aside.
2. 2

   In a large mixing bowl, cream together 1 cup softened butter and 1 ½ cups granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes. Beat in eggs one at a time, then stir in vanilla extract.
3. 3

   In a separate medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
4. 4

   For the cinnamon swirl filling, combine ½ cup melted butter, 1 cup packed light brown sugar, and 2 tablespoons ground cinnamon in a small bowl. Stir until a thick paste forms.
5. 5

   Divide the cookie dough in half. On a piece of parchment paper, flatten one half of the dough into a rectangle. Spread half of the cinnamon swirl filling evenly over the dough. Gently roll the dough into a log, encasing the cinnamon swirl. Repeat with the remaining dough and filling.
6. 6

   Cut each dough log into approximately 12-15 equal pieces, about 1-inch thick. Gently roll each piece into a ball. Roll each dough ball generously in the prepared cinnamon sugar coating.
7. 7

   Place coated cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
8. 8

   Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.