Cinnamon swirl cookies

In a bowl, whisk together flour, baking soda, cream of tartar, and salt. Keep this aside.

In a stand mixer wit the paddle attachment, beat together butter, white sugar, and brown sugar until light and fluffy. Scrape the sides of the bowl down in between. Add in the eggs one at a time, beating between each addition. Add in the vanilla and beat again until fully incorporated.

Add the flour mixture to the butter mix and beat together just until a dough forms. The dough will be soft and fluffy. Add more flour if needed, 2 Tablespoons at a time to make a soft but not sticky dough.

In a small bowl, make the cinnamon sugar filling by combining the butter, dark brown sugar, and cinnamon. Keep this ready.

On a large piece of baking paper, sprinkle a bit of flour and roll out the dough into a rectangle like you would for a cinnamon roll.

Spread the filling evenly over the dough.

Roll it up tightly and if it’s too sticky, add a little more flour. Wrap it using the baking paper and place in the freezer to chill for 20 to 25 minutes.

Slice it into 1 inch thick pieces and freeze for about 30 minutes. This is important to keep the shape so don’t skip this step. You can freeze the cookies as they are at this point and use them at a later stage.

Preheat oven to 180°C.

On a lined baking sheet, place 6 cookies to make sure they are spaced apart.

Bake for about 12 to 14 minutes just until the edges are golden!

Take out of the oven and allow to cool on the baking pan until moveable. Transfer to a cooling rack to cool off completely.

For the cream cheese glaze

Mix the ingredients together and if too runny add in more icing sugar to make a consistency thicker than pouring cream.

Drizzle over the cooled cookies and allow to set. Store in an airtight container.

Recipe from Moribyan, adapted by Raeesa Abdool- Carrim from Sugar n Ice By Rae, follow along on Instagram for more.