Cinnamon Swirl Cookies

Cinnamon Swirl Cookies
Adapted from Good Housekeeping
Makes about 18 cookies


  • 1 stick light butter, softened
  • 4 oz. fat free cream cheese, softened
  • 1 1/4 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp. ground cinnamon


  1. In an electric mixer bowl, using the paddle attachment, beat butter and cream cheese on medium speed until creamy (2 minutes).
  2. Reduce speed to low and gradually add in flour.
  3. Remove dough from bowl and shape into a small rectangle. Wrap in plastic wrap and place in fridge for 1 hour or freezer for 30 minutes. Just enough time until dough is firm enough to flatten with a rolling pin.
  4. In a small bowl, mix sugar and cinnamon and set aside.
  5. Lightly flour a flat surface for rolling dough. Flour rolling pin and roll dough our in a long rectangular shape. Make sure dough is in a even and thin sheet.
  6. Sprinkle cinnamon sugar mixture evenly over all of the dough.
  7. Roll dough starting from one of the longest sides.
  8. Water may be used to seal the edges and keep rolled.
  9. Cut log in half and place on a small pan. Cover in plastic and place in fridge for 2 hours or freeze for 45 minutes.
  10. Preheat oven to 400 degrees.
  11. Remove one roll of dough at a time. Cut roll into 1/4 inch wide cookies.
  12. Place cookies on a cookie sheet covered with parchment paper.
  13. Bake for 12 – 14 minutes. Cookies should be lightly browned.
  14. Cool on a baking rack.
  15. Repeat with remaining roll.
Copyright Life of a Bama Girl 2011.