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Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
1 & 1/3 cup white granulated sugar
1 egg
2 tsp vanilla
2 & 1/4 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt (optional if you used salted butter)
Cinnamon Swirl Chunks
1/2 cup brown sugar
2 tsp cinnamon
2 tbsp butter
Glaze
2 cups powdered sugar
1 tsp vanilla
1-2 tbsp milk
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Preheat oven to convection 350 degrees Fahrenheit.
Mix together butter, brown sugar, and cinnamon to make your cinnamon swirl chunks. Place small scoops of your mixture onto a parchment paper lined plate/tray and freeze while making cookie dough.
Step 2
Beat room temperature butter and granulated sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg and vanilla extract until combined.
Step 3
Add All-Purpose flour, baking soda, baking powder, and salt into mixture and stir until dough is formed.
Step 4
Scoop 1/3 cup scoops of your cookie dough, take 2-4 small chunks of cinnamon swirl mixture, and roll together to let cinnamon swirl throughout your dough. Repeat for remaining cookies.
Step 5
Bake cookies at 350 degrees Fahrenheit for 10-11 minutes on a parchment paper lined tray.
Step 6
Combine powdered sugar, milk, and vanilla to make your glaze.
Add 1 tbsp of glaze to cookies and eat fresh or store in airtight container for up to 10 days!
