Cinnamon Spiral Cookies

These cinnamon spiral cookies are tiny bites of buttery dough laced with sugar and cinnamon and rolled up into cute little tandem spirals. 

The base for these cinnamon spiral cookies is made with cold butter, cold sour cream, and vanilla. It is mixed together quickly to create a somewhat flakey dough. It's not flakey like pie dough or puff pastry, but you can see a hint of layers, and the cookies kind of pull apart like palmiers. 

The cookies are sweetened only by the cinnamon sugar that is rolled up in the dough, so don't scrimp on either the sugar or the cinnamon. Be sure to use the best cinnamon you can find. 

The hardest part for me in making these cookies was creating perfect spirals. Getting the spirals to be perfectly round was a bit of a challenge, plus rolling out the dough while trying to keep from sticking was a bit of work too. 

To prevent sticking, I used a mixture of rice and wheat flour for flouring my work surface as well as my rolling pin. Plus, I chilled my marble rolling pin before mixing and rolling out the dough. 

Rice flour is like teflon when it comes to sticking and comes in handy when you don't want to add too much extra flour. 

If your dough is not cooperating, just refrigerate it for about 30 minutes before continuing. 

Once you have mixed and rolled out your dough, spread it with the cinnamon sugar and begin rolling it up on one side, stopping in the middle. 

Once you've rolled up the one side, roll up the other side so that the two rolls meet in the middle. 

Press the two rolls together and press the dough where the two rolls meet together. 

Once you form the dough, wrap it up in plastic wrap and chill it for 3 to 24 hours before baking. You can also wrap it in foil and freeze it for up to three months. 

Wouldn't these cookies be wonderful on a platter of Christmas cookies? Set them out with my Orange Scented Alfajores and Chocolate Peppermint Crunch cookies for a holiday cocktail party. They'd also be ideal with tea. Not too sweet and a little bit savory. 

More Christmas Cookies:

Maple Sugar Cookies

Christmas Ornament Cookies

German Christmas Cookies

Christmas Wreath Cookies

Sweet Potato Pecan Cookies

Welcome to this year's Christmas Cookies Week hosted by Family Around the Table! Twenty-five food bloggers have gotten together to share all new recipes for Christmas cookies.

Check out everyone's Christmas Cookies and be sure to come back on Friday for Chocolate Peppermint Crunch Cookies!

Wednesday Christmas Cookie Recipes

• Andes Peppermint Oatmeal Cookies from Christmas Tree Lane
• Cherry Pecan Thumbprint Cookies from Family Around the Table
• Chocolate Linzer Cookies from Jolene's Recipe Journal
• Chocolate Peanut Butter Blossoms from A Day in the Life on the Farm
• Dark Rum Cherry Almond Thumbprint Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Sugar Sprinkle Cookies from Palatable Pastime
• Gluten-Free Cream Cheese Sugar Cookies from Frugal & Fit
• Gingerbread Cookie Bars from Cheese Curd In Paradise
• Ginger-Lemon Delights from Sweet Beginnings
• Glazed Orange Carrot Cookies from The Spiffy Cookie
• Melted Snowman Cookies from Kathryn's Kitchen Blog
• Mexican Wedding Cookies from Shockingly Delicious
• Pecan Cherry Chocolate Chip Cookies from Kate's Recipe Box
• S'Mores Cookie Bars from An Affair from the Heart
• S'Mores Drop Cookies from Daily Dish Recipes
• Snickerdoodles from Leftovers Then Breakfast
• Speculoos Cookies from Hezzi-D's Books and Cooks
• Whipped Shortbread Cookies from Take Two Tapas
• White Chocolate Espresso Cookies from Blogghetti

Cinnamon Spiral Cookies

Yield: 30 cookies

Author: Karen's Kitchen Stories

Prep time: 15 MinCook time: 15 MinInactive time: 8 HourTotal time: 8 H & 30 M

These cinnamon spiral cookies are tiny bites of buttery dough laced with sugar and cinnamon and rolled up into cute little tandem spirals.

Ingredients

• 1/4 cup sugar
• 1 1/4 teaspoons ground cinnamon
• 1 cup/125 grams unbleached all purpose flour
• 1/2 cup plus 2 tablespoons / 14.5 grams cold butter, cut into about 12 pieces.
• 1/3 cup cold sour cream
• 1 teaspoon vanilla extract

Instructions

1. In a small bowl, whisk together the sugar and cinnamon. Set aside.
2. In the bowl of a stand mixer, mix the flour and butter on low until the butter is broken up and "pea-like," about 45 seconds.
3. Keep the mixer running while adding the sour cream and vanilla. Mix until the dough comes together in clumps, about 30 seconds.
4. Form the dough into a flat rectangle.
5. On a lightly floured work surface, roll the dough out into a 12 inch by 12 inch rectangle. You may have to cut and move some of the dough to form a rectangle.
6. Sprinkle all but about 1 tablespoon of the cinnamon sugar over the dough.
7. Beginning on one end, roll the dough to the middle point of the dough.
8. Roll the other end to meet up with the dough in the middle.
9. Pinch the seam where they come together and sprinkle with the rest of the cinnamon sugar.
10. Wrap in plastic wrap and refrigerate for at least 3 hours.
11. Heat the oven to 350 degrees F.
12. Slice the dough into 1/3 inch slices and place them 1 inch apart on a parchment lined baking sheet.
13. Bake, one sheet at a time, for 15 minutes.
14. Cool on a wire rack.

Nutrition Facts

Calories

85.87

Fat (grams)

6.31

Sat. Fat (grams)

3.33

Carbs (grams)

6.36

Fiber (grams)

0.17

Net carbs

6.19

Sugar (grams)

2.73

Protein (grams)

1.18

Sodium (milligrams)

12.64

Cholesterol (grams)

18.95

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