Cinnamon Pinwheel Cookies
These were fun to make if you’re down for a project. They’re cute once baked but certainly more work than just rolling the dough in cinnamon sugar (which I imagine might yield a similar flavor?). I’m tempted to say you don’t need as much cinnamon sugar as the recipe calls for because when baked there is the texture of just chewing on raw sugar which isn’t my favorite. I also think less filling would keep the spirals from falling apart which many of mine did.
Overall: 3/5
Texture: 3.5/5 (originally 2/5, see update below)
Flavor: 4/5
UPDATE: Ok, so I hadn’t baked all of the dough the first night and I cut up a few more to bake the next day and cooked them for about 2 minutes less. Specifically, I baked them until they were no longer shiny, but before they started to brown. I like them so much more this way! If you don’t like a crunchy cookie be sure not to overbake them.
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