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Cinnamon Whirl Cookies

Home > Everywhere > Hobbies | Baking | Afternoon Tea
by Ren (subscribe)
I'm a London-based freelancer who writes about costume design, performance art, pop culture deconstructions, literary evaluations, reviews and bucket lists on my blog Diary of a Self-Confessed Nerd
Published May 17th 2013
A simple and cheap recipe that is guaranteed to be a talking point
These cookies are yummy little sweet treats that are guaranteed to bring a smile to those they are served up to. Both cute and unique, they are always a talking point.

Cinnamon Whirl cookies are traditionally something I usually make closer to Christmas because of their warm cinnamon centres but can be enjoyed any time of year and for any occasion, including birthdays (as I found out recently when I was handed a list of finger food to bake).

They are a super simple recipe that can be made alongside another dish because of how often the mixture needs to be set aside to cool and firm. It sounds time-consuming but honest, it gives the best results. Don't let that discourage you though, for a simple treat these really are very fun to make and a pleasure to share as well.

cinnamon whirl cookies, bakery, baking, recipe, sweet, treat
Completed and final look of Cinnamon Whirl Cookies


Cinnamon Whirl Cookies:
65g powdered sugar
375g unsalted butter (at room temperature)
1/2 tsp salt
1 1/2 tsp vanilla extract
250g all purpose flour
50g granulated sugar
1 1/2 tsp ground cinnamon
1 large egg white
1 tbsp water

65g powdered sugar
2 tbsp water


1. In a large mixing bowl, combine (with a wooden spoon or mixer) together the sugar, salt, vanilla and butter. Once a thick paste, sieve and add the flour. Stir with a wooden spoon until it becomes a sticky dough. Lightly dust the dough with flour and then place the dough into a plastic wrap and refrigerate until firm (around 20-30 minutes).

2. When firm (poke it in the middle, not the sides) take the dough from the fridge and place it onto a piece of waxed paper or a floured surface. Next roll it into a medium sized rectangle. Try to keep the dough about 1/2 inch thick and don't be too concerned with the size of rolled dough.

3. Whisk the egg white and water until foamy then brush liberally onto the surface of the flattened dough. Make sure to get in the corners, you'll see why.

4. In a small bowl, whisk together the sugar and cinnamon then liberally sprinkle over the dough, getting into all the corners to make sure you get as much flavour as possible in the centre of these biscuits when cut.

5. Start with one of the longer sides of the rectangle and roll the dough into a log. Take time to add a very light dusting of flour to the outer most sides when done rolling, then wrap the log in a plastic wrap and put it into the freezer until firm (around 10-20 minutes).

6. Preheat the oven to 180 degrees. Now remove the dough from the freezer and unwrap it. Using a sharp knife gently cut it into slices, an inch to 1/2 inch width depending on personal preference. Don't make them too thin or they will unwind/break in the oven. Transfer them to a baking sheet.

7. Bake the cookies 12 to 15 minutes, until a light golden brown. Remove them from the oven and transfer to a rack to cool.

8. Mix powdered sugar and water together then drizzle over cooled cookies, allow the glaze to harden and whiten before serving.

Enjoy one of them warm at least, after that share and enjoy!
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Why? Any Occasion
Where: At Home
Cost: Cheap
Your Comment
This is clearly a recipe from north america. What is with the terms "powdered sugar", "all-purpose flour" and the 1/2" thick dough? You translated 1.5 sticks of butter and other measurements, could you not also clarify "powdered sugar", "all-purpose flour", and tell the decimal-era babies the correct thickness of the dough?
by alesl (score: 1|21) 3043 days ago
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