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Cinnamon Swirl Cookies
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Prep Time:
1 hour 10 minutes
Total Time:
1 hour 10 minutes
Award-winning 2008 sugar cookie recipe with a kid-friendly twist, reminiscent of snickerdoodles.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter or margarine, softened
  • 1 egg, slightly beaten
  • 1 tablespoon ground cinnamon
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
Instructions:
  • Preheat the oven to 375°F. Combine the cookie mix with 1/2 teaspoon of cinnamon in a large bowl. Add the butter and egg, mixing until a soft dough forms.
  • Spread 1 tablespoon of cinnamon in a line about 5 inches long on a piece of waxed paper. Then, with floured fingers, shape 1 tablespoon of dough into a 5-inch rope. Press one side of the dough rope into the cinnamon.
  • Place coiled dough ropes, with the cinnamon side facing the center, on ungreased cookie sheets. Press the end of each rope into a roll to seal it. Repeat with the remaining dough, then space the cookies 2 inches apart on the sheets.
  • Bake for 7 to 10 minutes until edges turn a light golden brown. Let it cool for 1 minute, then transfer from the cookie sheets to a cooling rack. Allow it to cool completely for about 15 minutes.
  • Combine glaze ingredients in a small bowl until perfectly smooth. Pour the glaze over the cookies in a delightful drizzle.

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