Crumble Copycat Cinnamon Swirl Cookies Recipes

CRUMBLE COPYCAT CINNAMON SWIRL COOKIES

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper or a silicone baking mat.
• Cream butter and sugar. Stop mixer and scrape sides of bowl. Add vanilla and eggs and continue to beat until smooth.
• Add 3 cups of flour, baking soda, salt and cinnamon. Once incorporated add the last cup of flour. *see notes
• Using a cookie scoop, scoop balls of cookie dough and put on lined cookie sheet 2" apart. Using a flat surface like a cup, flatten cookies to 3/4in thick biscuits.
• For 2.5" and larger cookie scoops, bake cookies for 10-12 minutes. For 2" cookie scoops and smaller bake for 8-10 minutes. Remove cookies from the oven before they start to brown.
• Let sit for 5 minutes then move to a clean flat surface to cool completely.
• STOVE TOP METHOD: In a saucepan, bring butter, sugar and cinnamon to a bubbling boil, stirring constantly and remove from heat. Spoon a teaspoonful onto each cookie (Tablespoon full for larger cookies). Let cool and harden.
• MICROWAVE METHOD: In a microwave safe bowl, microwave on high the butter, sugar and cinnamon for 3 minutes. Stopping after each minute to stir. Spoon a teaspoonful onto each cookie (Tablespoon full for larger cookies). Let cool and harden.
• Beat together butter and cream cheese until smooth.
• Add vanilla, dash of salt and water or milk.
• Add in powdered sugar, 1 cup at a time. After adding all of the powdered sugar, beat until completely smooth.
• (optional) Mix in cinnamon until fully incorporated.
• Spoon frosting into a piping bag or ziploc bag with the corner cut off and pipe frosting on top of the cookies AFTER the cinnamon sugar topping has cooled.
• Store cookies in an airtight ziploc bag for a week or in the freezer for months.