Ingredients
For the Filling:
- 6 tablespoons salted butter, softened
- 3/4 cup brown sugar, packed
- 1 1/2 tablespoons cinnamon
For the Dough:
- 1 cup salted butter (2 sticks), softened
- 1 2/3 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
For Rolling:
- 1/3 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Instructions
Preparing the Filling: The Sweet Center
Begin by making the filling. In a large bowl or stand mixer, beat 6 tablespoons of softened butter until creamy and smooth.
Add 3/4 cup of packed brown sugar and 1 1/2 tablespoons of cinnamon. Mix well, scraping down the sides of the bowl until the mixture is fully combined and smooth.
Line a baking sheet or large platter with parchment paper or a silicone mat. Create space in your freezer for this pan.
Using a spoon, form small balls of filling, about the size of a marble. Place them on the prepared pan in a single layer. Freeze for about 20 minutes or until the balls are firm. If space is limited, use the refrigerator instead, but allow 1-2 hours for them to firm up.
Creating the Cookie Dough: The Foundation
Preheat your oven to 350°F (175°C). Prepare additional baking sheets with parchment paper or silicone mats.
In the same bowl or stand mixer (no need to wash it), beat 1 cup of softened butter for about 2 minutes until smooth, scraping the sides occasionally.
Add 1 2/3 cups granulated sugar and continue to beat for another 2 minutes until light and fluffy, with no sugar chunks remaining.
Mix in 2 eggs and 2 teaspoons of vanilla extract until the mixture is smooth and homogenous.
Combining the Filling and Dough: A Perfect Harmony
Add 3 1/2 cups of flour (make sure to spoon and level your flour) to the bowl, but don’t mix it in yet.
Use a small spoon to stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 1/2 teaspoons cream of tartar into the flour.
Gently fold the flour mixture into the butter mixture, ensuring that you don’t over-mix. There should still be a few flour streaks visible.
Once the filling balls are firm, fold them into the dough gently using a wooden spoon or spatula. Avoid using a mixer to keep the filling intact.
Rolling and Shaping the Cookies: Tips for Success
Use a large cookie scoop or spoon to shape the dough into balls about 2 inches in diameter. Overfill the scoop slightly for a nice size.
In a separate bowl, mix 1/3 cup granulated sugar with 1 1/2 tablespoons cinnamon. Roll each dough ball in this mixture to coat.
Arrange the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Baking to Perfection: How to Know They’re Done
Bake the cookies in the preheated oven for 11-12 minutes. The cookies may not look completely done when you first remove them – the cinnamon filling will appear shiny while the outer edges should be firm.
Immediately after removing the cookies from the oven, use a couple of spoons to push the edges toward the center to reshape them into circles. This technique also helps keep the cinnamon filling inside.
Notes
Serving and Presentation Ideas
- Arrange for Maximum Visual Appeal: Place the cookies on a decorative plate or tiered tray to showcase their beautiful cinnamon swirls.
- Pairing Suggestions: Enjoy these cookies with a glass of cold milk or a hot cup of tea to complement the warm, spicy flavors.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert