With electric mixer on low speed, combine flour, 3/4 cup sugar, salt, cinnamon, and butter, and mix until crumbly and slightly wet, about 2 minutes. Add cream cheese and vanilla and mix until dough just begins to form. Finish kneading dough by hand to form dough. Divide into two disks of dough, cover with plastic wrap, and refrigerate 30 minutes.
Whisk together brown sugar and cinnamon to make filling. Roll 1 disk between 2 large sheets of parchment paper to 12 by 7-inch rectangle. Remove top layer of parchment and sprinkle dough with half of cinnamon-sugar, leaving 1/4-inch border along the edges. Spritz filling with a little water, roll dough into 7-inch log, cover with plastic wrap, and refrigerate until firm, about 2 hours. Repeat with remaining dough and cinnamon-sugar mixture.
Adjust oven rack to middle position and heat oven to 375. Line baking sheets with parchment paper. Trim edge of 1 log, then slice into 1/4-inch-thick cookies. Place on prepared sheet, spacing 1 inch apart. Bake until light golden-brown, 12 to 15 minutes, rotating and switching baking sheets halfway through baking. Cool 5 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough.
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