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Nov 10, 2021

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. 

Cinnamon Spiral Cookies.

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. 

Cinnamon Cookies

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. 

Cinnamon Spiral Cookies in bowls.

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. 

Cinnamon Spiral Cookies with sourcream.

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

Cinnamon Spiral Cookies on a plate

Cinnamon Spiral Cookies

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.


  • 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


  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.

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  1. Adding rice flour to the shopping list, great tip! These look absolutely fantastic!

  2. Pull apart Palmiers.....count me in....I don't know that I'm going to have enough time to make all the cookies I have earmarked LOL.

  3. What a fun cookie! The flavors sound delicious too!

  4. Wow, I was surprised to see how easy the dough is to make. We love cinnamon treats so I am going to have to make a batch!

  5. I'm adding rice flour to my baking list and making these

    1. It's a pretty amazing ingredient. I discovered it from my bread baking hobby.

  6. These are so impressive. My last palmiers failed so I'll need to try your recipe!

  7. These are just so lovely...delicate, flakey, and that crunch at first bite!!! YUM!!!

  8. Lovely! The cookies look amazing! Love the cinnamon swirl!

  9. They look like mini elephant ears! Love that! I'm a sucker for cinnamon in cookies. These are going on the must make list.

  10. I love this unique cookie! SO fun and easy and so tasty with a hot tea!


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