Cinnamon Swirl Cookies
It’s rare that I include two cookie recipes in a monthly issue, but I see December as a month of cookies! You can never have too many around. They make the perfect little afternoon treat, the perfect neighbor, friend, or teacher gift, the perfect hint of sweetness after a winter’s meal without much fuss. I often lament the loss of the countertop cookie jar. We’ve villainized sweets to the point that it’s considered outlandish to have a jar of wholesome, homemade cookies on the counter at all times. Many parents believe that if we had cookies available around the clock, our children would overdo it. What if the very act of making them available regularly taught them to eat with moderation. The sense of scarcity, of urgency, “I don’t know when I’ll get cookies again!” disappears and suddenly one or two cookies after lunch or dinner is all they’ll ask for. Let’s bring back the cookie jar and with it, the learned skill of eating in moderation!
Ingredients:
4 tablespoons butter
4 tablespoons greek yogurt
½ cup brown sugar
1 egg
½ teaspoon vanilla
1 ½ cups flour
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
Cinnamon Sugar:
1 tablespoon cinnamon
½ cup sugar
Directions:
In a large bowl, use a whisk (or a stand mixer) to cream the butter, yogurt, and brown sugar together. Add the eggs and vanilla and whisk again. Add the flour, baking powder, salt, cinnamon and mix into the wet ingredients until just combined. Pop the bowl into the fridge for about an hour or up to a day to chill a bit. This is crucial for not having a sticky mess while trying to roll the cookies!
When you’re ready to bake, preheat your oven to 375 degrees and line a large baking sheet with parchment paper. Mix the cinnamon sugar onto a large plate.
Scoop a tablespoon of dough and drop it into the cinnamon sugar mixture. Roll it around until it’s covered with the sugar and then use your hands to roll a long snake of dough, about 6-8 inches long. Curl one side in a spiral and then meet the other side in a spiral halfway. Place them on the baking sheet and bake for 10-12 minutes, just until golden! Let them cool on the tray before moving them and enjoy.
