My cinnamon cookies are infused with a gorgeous brown sugar cinnamon swirl. They look and taste gourmet but are so easy to make with NO chilling required!
Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, use an electric mixer to cream butter and sugar until well combined.
1 cup unsalted butter, 1 cup granulated sugar
Add egg, egg yolk, and vanilla and stir until well combined.
1 large egg + 1 large egg yolk, ¼ teaspoon vanilla extract
In a separate, medium-sized bowl whisk together flour, cream of tartar, baking soda, and salt.
3 cups all-purpose flour, 1 ½ teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon table salt
Gradually add dry ingredients to wet, stirring until completely combined. Prepare the cinnamon ripple.
Ripple
In a separate, medium-sized bowl, prepare your ripple by whisking together sugar, cinnamon, and salt until well combined. Add butter and toss together until mixture resembles a paste.
½ cup light brown sugar, 1 Tablespoon ground cinnamon, ⅛ teaspoon table salt, ¼ cup unsalted butter
Gently fold the paste/ripple into cookie dough using a spatula, careful not to mix too much so you still have a distinct ripple (I dollop several spoonfuls of the paste over the cookie dough and then fold briefly and gently with my spatula).
Scoop dough by level 1 ½ Tablespoon-sized scoop and (optional) roll gently between your palms to create a smooth ball.
Place cookie balls on prepared cookie sheet, spacing at least 2” apart and transfer to center rack of preheated 350F (175C) oven to bake for 10-11 minutes.
Allow cookies to cool completely on baking sheet before enjoying.
Notes
Storing
Store in an airtight container at room temperature for up to 5 days.
Cream of tartar substitute
You may substitute the cream of tartar with 2 ¼ teaspoons baking powder.