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.
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.
For more on Marbled, Swirled and Layered and to enter the book giveaway, be sure to scroll to the bottom of this post.
Step-by-step photos for cinnamon cookies:
Make the the dough adding each ingredient in the order listed in the recipe. Mix as instructed all is combined and a dough forms.
Scrape dough onto a floured surface and form a ball then flatten into a disc, then roll out the dough so that you have a large 13 x 14 rectangle (photo below).
Make the scrumptious cinnamon filling. Simply mix the filling ingredients in a bowl using a stand mixer until you have a light, fluffy cinnamon filling.
Spread the filling thinly on the entire dough that’s been rolled out.
Roll the dough tightly from the end closest to you to form a log. (I ended up cutting my log into 2). Wrap the dough in plastic wrap and freeze for 1 hour. (I left the second log frozen for future baking)
Carefully slice the dough into 1/4 inch-thick cookie discs.
Arrange cookie discs on baking sheets lined with parchment paper. Bake in 350 degree F heated-oven for 12-14 minutes.
Once the cookies have cooled completely, brush with the glaze. Dust with cinnamon later, if you like.
Of Marbled, Swirled And Layered, David Leite says, “Between its sinfully delicious covers are recipes for some of the most luscious, tempting desserts ever!” And I completely agree! It is also a valuable resource for veteran and novice bakers alike.
Discounted copies of Marbeled, Swirled, And Layered, are available here on Amazon.