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CRUMBL Cinnamon Swirl Cookies

Delicious cookies that blend the flavors of cinnamon rolls with a rich cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 stick butter, softened (1/2 cup or 8 tbsp)
  • 1/2 cup granulated sugar
  • 2 tbsp brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/4 tsp lemon juice
  • 1.5 cups all-purpose flour
  • 2 tbsp corn starch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cinnamon
  • 1/4 tsp salt
Cinnamon Sugar Mixture
  • 3 tbsp butter, softened
  • 2 tbsp granulated sugar
  • 2 tbsp brown sugar
  • 2 tsp cinnamon
  • 2 tbsp all-purpose flour
Cream Cheese Frosting
  • 2 oz cream cheese, softened
  • 2 tbsp butter, softened
  • 1/2 tsp vanilla extract (for frosting)
  • 1/2 cup powdered sugar

Method
 

Preparation
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and creamy.
  3. Add in the egg, lemon juice, and vanilla extract, mixing until smooth.
  4. Gently incorporate the flour, corn starch, baking powder, baking soda, cinnamon, and salt into the mixture.
  5. Scoop out cookie dough balls and top them with the cinnamon-sugar mixture; chill in the freezer for 15 minutes.
Baking
  1. Bake in the preheated oven for 14 minutes.
  2. Allow them to cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Cinnamon Sugar Mixture
  1. For the cinnamon sugar mixture, combine the softened butter, brown sugar, granulated sugar, flour, and cinnamon in a small bowl.
Cream Cheese Frosting
  1. For the cream cheese frosting, cream together butter, cream cheese, powdered sugar, and vanilla until smooth.
  2. Pipe the frosting around the cookies to create a swirl design.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them with parchment paper in between to prevent sticking.