Ingredients

Method

1. 1

   In a medium mixing bowl, cream together the room-temperature butter, granulated sugar, and brown sugar with a rubber spatula until smooth. Alternatively, use a stand mixer with a paddle attachment or an electric hand mixer.

2. 2

   Add the egg and vanilla extract and mix until very well combined.

3. 3

   In a separate bowl, whisk together the flour, cinnamon, baking powder, salt, and baking soda.

4. 4

   Add the dry ingredients to the wet ingredients and mix with a spatula until just combined. Do not over-mix. Set the dough aside.

5. 5

   In a small bowl, combine the softened butter, brown sugar, flour, and cinnamon for the filling. Mix well.

6. 6

   Place the filling in the freezer for 5-8 minutes, or until it is firm to the touch.

7. 7

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

8. 8

   Once the filling is firm, spread half of the cookie dough flat on the bottom of its mixing bowl.

9. 9

   Using a small spoon (like a 1/2 or 1 teaspoon), scoop out dollops of the firm cinnamon filling and place them over the spread-out cookie dough.

10. 10

    Take the remaining half of the cookie dough and spread it over the filling, pressing down gently to sandwich the filling in the middle.

11. 11

    Scoop the rest of the cinnamon filling in pieces on top of the dough. Distribute it evenly to ensure cinnamon swirls throughout each cookie.

12. 12

    Using a cookie scoop, portion the dough into 10-12 balls. You can roll them into neat circles if desired.

13. 13

    Place the cookie dough balls a few inches apart on the prepared baking sheets.

14. 14

    Bake for 8-10 minutes, or until the edges are slightly golden. Keep an eye on them as baking time can vary.

15. 15

    Allow the cookies to cool on the baking sheet before serving. Enjoy!