Frosted Cinnamon Swirl Cookies

These Frosted Cinnamon Swirl Cookies taste like a cinnamon roll and a sugar cookie combined into one irresistible dessert.

Made with a sweet cinnamon swirl topping baked right into the dough and then finished with a rich cream cheese frosting and a sprinkle of cinnamon sugar, these cookies are both decadent and delicious!

Why you will like this recipe.

Soft, buttery, and loaded with cozy cinnamon flavor, these Frosted Cinnamon Swirl Cookies taste like a cinnamon roll and a sugar cookie combined into one irresistible dessert.

Here is what else you will like about this recipe.

• The simple pantry ingredients make this recipe easy to prepare without a special trip to the store.
• There is a soft and chewy texture thanks to the perfect balance of butter, brown sugar, and cornstarch.
• Packed with cinnamon flavor in both the swirl topping and the final cinnamon sugar sprinkle.
  Cream cheese frosting adds richness and gives these cookies a cinnamon roll-inspired taste.
• Whether you are baking for a holiday cookie tray, a special gathering, or simply treating yourself, these cookies deliver bakery-style flavor with every bite.

Have you tried my recipe for Chocolate Dream Cookies?

Made with unsweetened cocoa powder and chocolate chips, those double chocolate cookies are rich and fudgy. Both these Frosted Cinnamon Swirl Cookies and those Chocolate Dream Cookies are great tasting cookies that are a nice alternative to the usual chocolate chip cookie.

Cornstarch plays an important role in the soft and chewy texture of these Frosted Cinnamon Swirl Cookies. You can find cornstarch here .

Ingredients

Cookies.

• Flour. Regular all purpose flour.
• Cornstarch. Helps to create a soft texture, a light texture, and a chewy center.
• Leaveners . Both Baking Powder and Baking Soda.
• Salt. You can omit this if you are using salted butter.
• Ground Cinnamon. for that cinnamon flavor in the cookie.
• Butter. Softened. Unsalted butter is preferred.
• Sugars Both Granular White Sugar and Brown Sugar.
• Egg. Large egg at room temperature.
• Vanilla Extract Helps to balance the flavors.

Cinnamon Sugar Topping.

• Butter. softened. Unsalted butter is preferred.
• Sugars Both Regular Sugar and Brown Sugar.
• Ground Cinnamon.
• Flour. All purpose flour.

 Frosting.

• Cream Cheese. Full fat cream cheese that has been softened.
• Butter. Also softened. Again, unsalted butter is preferred.
• Vanilla Extract
• Powdered Sugar. This can be adjusted as needed for texture.

Sprinkle Topping.

• Sugar and Ground Cinnamon.

Tips for making the best frosted cinnamon cookies.

This recipe is easy to make as long as you follow the individual steps as indicated. It is most important that you allow the cookies to fully cool before adding the frosting as the frosting will melt if the cookies are still warm.

More helpful tips for you.

1. The dairy ingredients (egg, butter, cream cheese) need to be at room temperature for optimal blending. To soften the butter and cream cheese you can simply set them on your counter about a half hour to an hour before making this recipe.
2. Using a cookie scoop allows you to have evenly sized cookies which will bake more uniformly. You should flatten or press each dough ball to about ½–¾ inch tall and about two inches wide.
3. Remove the cookies from your oven when the edges are set and the centers still look slightly soft. They will continue to firm up as they cool. Make sure that that cookies are fully cool before adding the frosting.

FAQ

• Can I make the dough ahead of time?
  Absolutely. The cookie dough can be covered and refrigerated for up to 48 hours before baking. Let it sit at room temperature for 15–20 minutes if it becomes too firm to scoop.
• Can I make these cookies ahead of time?
  Yes! You can bake the cookies 1–2 days in advance and store them in an airtight container. Then frost your cookies on the day you plan to serve them for the freshest appearance and texture.
• Why did my cookies spread too much?
  Spreading can happen if the butter was too warm, the dough was overmixed, or the baking sheet was warm when the dough was placed on it. Chilling the dough for 20–30 minutes can help prevent excess spreading.
• Why are my cookies dry?
  Dry cookies are often caused by adding too much flour or baking too long. Make sure that you measure the flour carefully and remove the cookies from the oven when the centers still look slightly soft.
• Can I skip the cream cheese frosting?
  Of course! The cookies are delicious on their own or with a simple vanilla glaze instead of cream cheese frosting.

Variations.

• For a 'Snickerdoodle' style cookie, roll the cookie dough balls in the cinnamon sugar before baking, then frost after cooling for a snickerdoodle-inspired version.
• Add a crunchy element mixing in a ½ cup of finely chopped pecans or walnuts into the cookie dough or sprinkle them over the frosting for a cinnamon-roll-inspired crunch.
• Turn your cookies into sandwich cookies by spreading frosting between two cooled cookies to create soft and decadent cinnamon cookie sandwiches.