So I’m a big cinnamon fan, and October always seems to be cinnamon month for me. Apples and cinnamon, pumpkin and cinnamon, pears and cinnamon…But sometimes I just want to taste it by itself. Make sure you get some good cinnamon for these little slices of swirly goodness. (I won’t even tell they came from a mix….)
Cinnamon Swirl Cookies
- 1 pouch (1 lb 1.5 oz) 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
Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.