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Cinnamon-Swirl Cookies
Ingredients
For the Dough
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 teaspoon freshly grated orange zest
2 large eggs
For the Filling
2 ounces (4 tablespoons) unsalted butter, softened
1/2 cup light-brown sugar
1/2 cup dark-brown sugar
1/2 cup chopped walnuts, toasted (1 1/2 ounces)
1/2 teaspoon ground cinnamon
Gallery
Cinnamon-Swirl Cookies
Gallery
Cinnamon-Swirl Cookies
Cinnamon-Swirl Cookies
Cinnamon-Swirl Cookies
Ingredients
Ingredients
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 teaspoon freshly grated orange zest
2 large eggs
2 ounces (4 tablespoons) unsalted butter, softened
1/2 cup light-brown sugar
1/2 cup dark-brown sugar
1/2 cup chopped walnuts, toasted (1 1/2 ounces)
1/2 teaspoon ground cinnamon
Directions
Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.
Reviews (23)
Add Rating & Review
51 Ratings
5 star values:
7
4 star values:
12
3 star values:
18
2 star values:
8
1 star values:
5
Load More Reviews
Reviews (23)
Add Rating & Review
51 Ratings
5 star values:
7
4 star values:
12
3 star values:
18
2 star values:
8
1 star values:
5
Add Rating & Review
51 Ratings
5 star values:
7
4 star values:
12
3 star values:
18
2 star values:
8
1 star values:
5
51 Ratings
5 star values:
7
4 star values:
12
3 star values:
18
2 star values:
8
1 star values:
5
51 Ratings
5 star values:
7
4 star values:
12
3 star values:
18
2 star values:
8
1 star values:
5
- 5 star values:
- 7
- 4 star values:
- 12
- 3 star values:
- 18
- 2 star values:
- 8
- 1 star values:
- 5
Martha Stewart Member
Rating: 2 stars
12/14/2017
Baking time couldn't possibly be 19 minutes, unless you want a super crisp, dry cookie. Nine minutes is more like it. As far as flavor, my take was that they're a bit too sweet and could use more cinnamon. Not inclined to make again.
Martha Stewart Member
Rating: 1 stars
11/17/2016
These were horrible. Obviously Martha used a different cookie recipe for the pictures, because mine turned out sloppy and without any obvious swirl. When the recipe says "chill for an hour", you better believe she means in the freezer, not the fridge. Even after a few hours the dough was drop-cookie-ish, meaning it was super soft and wouldn't hold its shape. After I cut the roll, each slice would fall and break into crumbs. So frustrating. And to think I trusted Martha Stewart's cookie recipes.
Martha Stewart Member
Rating: Unrated
08/23/2011
They are delicious, but too putsy; in my opinion. I don't have a very large frig, so refrigerating the cookie sheet was tricky, therefore, this is my one and only time. They are very crunchy, so they are perfect with cold milk!
Martha Stewart Member
Rating: Unrated
06/05/2011
My cookies did not fall apart. I'm wondering if you refrigerated them long enough?
The cookies were good, but the next time I make them, I am going to double the filling recipe. My cookies did not have as much filling as in the photo.
Martha Stewart Member
Rating: Unrated
12/11/2010
According to the original recipe it makes 5 1/2 dozen. Without nuts it will not be the same cookie. I made them and they were delicious but a disaster. The dough is too soft and they fell apart. I may try them again with one or two egg yolks, not whole eggs and that should fix it. Cooking time was 14 minutes. I believe that MS should correct the recipe.
Martha Stewart Member
Rating: Unrated
12/10/2010
does anyone know?
Martha Stewart Member
Rating: Unrated
12/10/2010
i wonder if i dont need to put in the orange zest cuz i dont really like that
Martha Stewart Member
Rating: Unrated
03/24/2009
I wish I had read these comments before I made the recipe from the mag. Also, agreed- cooking time for me was good at 12-13 min. I would add more flour next time. I had a hard time making the roll tight as it kept sticking to the parchment. Did anyone try rolling it out on a plastic pie mat?
Martha Stewart Member
Rating: Unrated
03/14/2009
I just made these cookies today. Chilling for 1 hour was way to long for me, Dough would not roll well so I had to kneed the dough a bit more before rolling to get warmer....then it rolled well. Chilling the rectangle once more for 10 minutes was not good....dough kept breaking as I rolled it up. Next time will do differently. The baking time was way too long......14 minutes is adequate. At 19 min. they are too crispy.....will also cut the pieces to a bit thicker. Tasty!
Martha Stewart Member
Rating: Unrated
02/21/2009
CFmom Bethy, I live in Fort Collins so you are higher than I am but we
priobably need to make similar adjustments. I went to Colorado
Woman's College quite a few years ago and learned about recipe
adjustments then in a Home Ec class. After many years in other
places, we retired and moved here. Thus old lessons were a big help.
Additional flour always helps. I also add a package of vanilla or
french vanilla instant pudding mix to many cookie recipes to add more
body ....really helps.
Martha Stewart Member
Rating: Unrated
02/21/2009
Just made these delicious cookies. Munching on one as we speak. I made them without walnuts, mainly because I didn't have any and I didn't really feel like running to the store. They went a little "oblong", but were otherwise fine. Also, I agree 19 minutes is WAY too long. I cooked my for 12 and found that to be sufficient.
Martha Stewart Member
Rating: Unrated
02/20/2009
mykele, yes, I did chill dough as directed, but not overnight. Maybe 2 hours wasn't long enough after reading another comment. I normally do make high altitude adjustments (Colo Spgs)for other baking and haven't had trouble before. Thanks for the suggestions!
Martha Stewart Member
Rating: Unrated
02/20/2009
kitkat 0708, You won't be seeing any of taz'zs comments because the
webmaster blocked her comments due to reports by users in the
inappropriate section. She kept "advertising" for aanother site
that is not a great competitor of Martha 's site....it was rude and annoying to many.
Martha Stewart Member
Rating: Unrated
02/20/2009
Could these be made without any nuts in the filling? Or would they "collapse" without the structure of the nuts? Thank you!
Martha Stewart Member
Rating: Unrated
02/20/2009
I keep seeing people reporting MUMTAZ. I must be the lucky one I don't get any of her comments. Does any one know what i could substutute eggs with i'm alleric to them.
Martha Stewart Member
Rating: Unrated
02/19/2009
After experimenting I fugred out that the cook time as written is way too long. 14 minutes is more like it...otherwise they are too burnt and crisp. Also, they came out better after being refigerated for about four hours, not one. When I cut them closer to 1/2 inch than 1/4 they came out better. Also, it's important to roll dough out evenly and roll tightly.
Martha Stewart Member
Rating: Unrated
02/19/2009
CFmomBethy, Did you chill the dough as directed? Also you mentioned high
altitude changes....I live in Colorado at about 5,ooo feet and always add
at least a tablespoon of flour to many recipes. I got a great guide to
high altitude baking/cooking from General Mills in Minneapolis about
14 years ago when we moved here from a sealevel place. They
are a good resource for you to try.
Martha Stewart Member
Rating: Unrated
02/19/2009
The taste is good but I prefer a much softer cookie. I baked these cookies for 14-15 minutes and they flattened more than expected and crisped to the point of being almost too hard to eat. I'm not sure if any high altitude adjustment was necessary-I just followed the recipe. My husband will eat my "mistakes" with no trouble with his coffee. Will not make these again unless I use a different cookie recipe.
Martha Stewart Member
Rating: Unrated
02/18/2009
iionaP in case you missed any of yesterday's tip sites from Martha,
SHE was not in sight at all and I actually saw one of her comments
disappear two days ago while I was reading a comment
below hers.....I think that someone monitoring the site did
see all of our reports......................
Martha Stewart Member
Rating: Unrated
02/18/2009
This sounds like a great recipe, but I think I'm going to use hazelnuts instead of walnuts and add a sprinkle of white sugar and nutmeg. Yum!
Martha Stewart Member
Rating: Unrated
02/18/2009
I'm not great at math but if each rolled log is 12" and you divide that into 1/4" slices, you would get 48 cookies per roll.
Martha Stewart Member
Rating: Unrated
02/18/2009
This looks like a wonderful recipe that I plan to try - however, it doesn't give the number of cookies a batch provides.
Martha Stewart Member
Rating: Unrated
02/18/2009
We should all stop interacting with MUMTAZ. She's just a spammer, and why this site hasn't banned her IP address is beyond me. I suggest that every time we see one of her comments -- and lord only knows there's MILLIONS of them -- we click the "report as inappropriate" link.
Martha Stewart Member
Rating: 2 stars
12/14/2017
Baking time couldn't possibly be 19 minutes, unless you want a super crisp, dry cookie. Nine minutes is more like it. As far as flavor, my take was that they're a bit too sweet and could use more cinnamon. Not inclined to make again.
Rating: 2 stars
Rating: 1 stars
11/17/2016
These were horrible. Obviously Martha used a different cookie recipe for the pictures, because mine turned out sloppy and without any obvious swirl. When the recipe says "chill for an hour", you better believe she means in the freezer, not the fridge. Even after a few hours the dough was drop-cookie-ish, meaning it was super soft and wouldn't hold its shape. After I cut the roll, each slice would fall and break into crumbs. So frustrating. And to think I trusted Martha Stewart's cookie recipes.
Rating: 1 stars
Rating: Unrated
08/23/2011
They are delicious, but too putsy; in my opinion. I don't have a very large frig, so refrigerating the cookie sheet was tricky, therefore, this is my one and only time. They are very crunchy, so they are perfect with cold milk!
Rating: Unrated
Rating: Unrated
06/05/2011
My cookies did not fall apart. I'm wondering if you refrigerated them long enough?
The cookies were good, but the next time I make them, I am going to double the filling recipe. My cookies did not have as much filling as in the photo.
Rating: Unrated
12/11/2010
According to the original recipe it makes 5 1/2 dozen. Without nuts it will not be the same cookie. I made them and they were delicious but a disaster. The dough is too soft and they fell apart. I may try them again with one or two egg yolks, not whole eggs and that should fix it. Cooking time was 14 minutes. I believe that MS should correct the recipe.
Rating: Unrated
12/10/2010
does anyone know?
i wonder if i dont need to put in the orange zest cuz i dont really like that
Rating: Unrated
03/24/2009
I wish I had read these comments before I made the recipe from the mag. Also, agreed- cooking time for me was good at 12-13 min. I would add more flour next time. I had a hard time making the roll tight as it kept sticking to the parchment. Did anyone try rolling it out on a plastic pie mat?
Rating: Unrated
03/14/2009
I just made these cookies today. Chilling for 1 hour was way to long for me, Dough would not roll well so I had to kneed the dough a bit more before rolling to get warmer....then it rolled well. Chilling the rectangle once more for 10 minutes was not good....dough kept breaking as I rolled it up. Next time will do differently. The baking time was way too long......14 minutes is adequate. At 19 min. they are too crispy.....will also cut the pieces to a bit thicker. Tasty!
Rating: Unrated
02/21/2009
CFmom Bethy, I live in Fort Collins so you are higher than I am but we
priobably need to make similar adjustments. I went to Colorado
Woman's College quite a few years ago and learned about recipe
adjustments then in a Home Ec class. After many years in other
places, we retired and moved here. Thus old lessons were a big help.
Additional flour always helps. I also add a package of vanilla or
french vanilla instant pudding mix to many cookie recipes to add more
body ....really helps.
Just made these delicious cookies. Munching on one as we speak. I made them without walnuts, mainly because I didn't have any and I didn't really feel like running to the store. They went a little "oblong", but were otherwise fine. Also, I agree 19 minutes is WAY too long. I cooked my for 12 and found that to be sufficient.
Rating: Unrated
02/20/2009
mykele, yes, I did chill dough as directed, but not overnight. Maybe 2 hours wasn't long enough after reading another comment. I normally do make high altitude adjustments (Colo Spgs)for other baking and haven't had trouble before. Thanks for the suggestions!
kitkat 0708, You won't be seeing any of taz'zs comments because the
webmaster blocked her comments due to reports by users in the
inappropriate section. She kept "advertising" for aanother site
that is not a great competitor of Martha 's site....it was rude and annoying to many.
Could these be made without any nuts in the filling? Or would they "collapse" without the structure of the nuts? Thank you!
I keep seeing people reporting MUMTAZ. I must be the lucky one I don't get any of her comments. Does any one know what i could substutute eggs with i'm alleric to them.
Rating: Unrated
02/19/2009
After experimenting I fugred out that the cook time as written is way too long. 14 minutes is more like it...otherwise they are too burnt and crisp. Also, they came out better after being refigerated for about four hours, not one. When I cut them closer to 1/2 inch than 1/4 they came out better. Also, it's important to roll dough out evenly and roll tightly.
CFmomBethy, Did you chill the dough as directed? Also you mentioned high
altitude changes....I live in Colorado at about 5,ooo feet and always add
at least a tablespoon of flour to many recipes. I got a great guide to
high altitude baking/cooking from General Mills in Minneapolis about
14 years ago when we moved here from a sealevel place. They
are a good resource for you to try.
The taste is good but I prefer a much softer cookie. I baked these cookies for 14-15 minutes and they flattened more than expected and crisped to the point of being almost too hard to eat. I'm not sure if any high altitude adjustment was necessary-I just followed the recipe. My husband will eat my "mistakes" with no trouble with his coffee. Will not make these again unless I use a different cookie recipe.
Rating: Unrated
02/18/2009
iionaP in case you missed any of yesterday's tip sites from Martha,
SHE was not in sight at all and I actually saw one of her comments
disappear two days ago while I was reading a comment
below hers.....I think that someone monitoring the site did
see all of our reports......................
This sounds like a great recipe, but I think I'm going to use hazelnuts instead of walnuts and add a sprinkle of white sugar and nutmeg. Yum!
I'm not great at math but if each rolled log is 12" and you divide that into 1/4" slices, you would get 48 cookies per roll.
This looks like a wonderful recipe that I plan to try - however, it doesn't give the number of cookies a batch provides.
We should all stop interacting with MUMTAZ. She's just a spammer, and why this site hasn't banned her IP address is beyond me. I suggest that every time we see one of her comments -- and lord only knows there's MILLIONS of them -- we click the "report as inappropriate" link.
All Reviews for Cinnamon-Swirl Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cinnamon-Swirl Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
