Buttery, honeyed, melt-in-your-mouth cinnamon cookies. Today’s easy cinnamon cookie recipe is from my friend Irvin Lin’s new book Marbled, Swirled, And Layered. I’ve included step-by-step photos below the recipe.
AND a Giveaway! You have a chance to win your own free copy of Marbled, Swirled, And Layered! See the giveaway details below the post and be sure to enter!
Growing up, particularly during the holidays, my mother made small, bite-sized cinnamon cookies. Perfectly buttery, melt-in-your-mouth treats. In Egypt, they are called, “Petits Fours bi Kerfa.” I don’t know why they are called petits fours, they’re cookies not little cakes. But they are, dare I say, sinfully delectable.
So when my friend Irvin sent me a copy of his new book Marbled, Swirled and Layered, among his glorious cakes; bars; and goodies, guess which recipe caught my eye first?! These cinnamon cookies! With the scrumptious cinnamon filling perfectly swirled in, these cookies sure look far fancier than my mother’s. But they are easy to make even for a novice baker.
This recipe makes 48 cookies or more, but I ended up freezing some of the dough for later. I don’t own a stand mixer yet, but I was able to use my electric hand mixer just fine.