About the Recipe
If there’s one scent that instantly makes my kitchen feel like home, it’s cinnamon. I’ve baked it into so many of my favorite recipes - from my gooey Classic Cinnamon Buns to those crisp little Cinnamon Stars that taste like Christmas, and my buttery Cinnamon Layered Scones that seem to disappear the minute they hit the table.
These Cinnamon–Orange Swirl Cookies feel like the next chapter in that cinnamon story - the same cozy spice, but with a little twist of sunshine. The orange peel powder gives them warmth, while a bit of fresh zest brightens everything up. They’re buttery, simple to make, and look like something straight out of a bakery window - the kind of cookie you bake once and then wonder how you ever celebrated the holidays without it.
So, grab your rolling pin, maybe a cup of coffee, and let’s make the house smell like December.
That cozy holiday aroma: The cinnamon and nutmeg fill your kitchen with instant comfort.
Bright, cheerful flavor: The mix of orange peel powder and zest gives these cookies a perfect balance of warmth and citrusy brightness.
Beautiful swirls: They look bakery-fancy, but the process is surprisingly simple — especially with the new buttery spice paste method.
Make-ahead friendly: The dough can chill overnight or even be frozen for easy slice-and-bake cookies later.
Perfect for gifting: They stack beautifully, hold their shape, and look stunning in a little box tied with ribbon.
What You'll Love
Can I make the dough ahead of time? Yes! You can make the dough 1–2 days in advance and keep it tightly wrapped in the fridge. It slices best when chilled.
Can I freeze them? Absolutely. You can freeze either the dough log (unbaked) or the baked cookies for up to 2 months. Bake straight from frozen or thaw and reheat briefly to bring back that “just-baked” texture.
Do I have to use both orange peel powder and zest? You can use just one, but the combination really makes the flavor pop. The powder adds depth while the zest brings a burst of fresh citrus.
Can I skip the glaze? Definitely! The cookies are delicious on their own. The glaze just adds a festive, glossy finish and a hint of sweetness.
Why do my swirls look uneven? That usually happens if the dough was too soft when rolling or slicing. Next time, chill the log a little longer before cutting, and wipe your knife between slices for crisp spirals.
How do I keep them soft? Store them airtight with a small piece of bread or a sugar cube, it keeps the moisture balanced and the cookies tender.
Frequently asked Questions
Ingredints Explained
Butter – The base of flavor and texture. Use unsalted butter so you can control the salt level. It gives these cookies their tender, melt-in-your-mouth crumb.
Sugar – Granulated sugar helps create structure and that delicate crisp edge.
Egg – Adds richness and binds the dough.
Flour – All-purpose flour keeps the dough sturdy enough to roll and slice cleanly.
Orange zest – Freshly grated zest infuses a bright citrus aroma that pairs beautifully with the warm cinnamon filling.
Cinnamon – The star of the swirl! A warming spice that creates contrast and depth.
Brown sugar – Used in the filling to give a deeper caramel note and help the swirl stay slightly chewy.
Vanilla extract – Rounds out the flavors and enhances both the citrus and spice.
Salt – A small pinch balances the sweetness and brings out the buttery flavor.
Ingredients
Cookie Dough
280 g (2 ¼ cups) all-purpose flour
½ tsp baking powder
½ tsp Himalayan salt
1 tsp orange peel powder (I got mine from Selefina Spices)
115 g (½ cup) unsalted butter, softened
100 g (½ cup) granulated sugar
60 g (¼ cup) light brown sugar
1 large egg
1 tsp vanilla extract
1 tbsp finely grated orange zest (from 1 large orange)
Spiced Butter Filling
60 g (¼ cup) unsalted butter, softened (not melted)
80 g (½ cup) light brown sugar
1 tbsp ground cinnamon
¼ tsp ground nutmeg
½ tsp orange peel powder \
½ tsp finely grated orange zest (optional, but adds a lovely citrus burst)
Optional Glaze
80 g (⅔ cup) icing sugar
1–2 tbsp milk or cream
¼ tsp vanilla extract
Optional: 1–2 tsp fresh orange juice or a pinch of orange peel powder for a citrus glaze
Preparation
1. Make the Dough
In a bowl, whisk together flour, baking powder, salt, and orange peel powder.
In another bowl, beat the butter with both sugars until pale and creamy.
Add egg, vanilla, and orange zest; mix well.
Add the dry ingredients in two additions, mixing just until a soft, even dough forms.
If the dough feels sticky, chill 15–20 minutes before rolling.
2. Make the Spiced Filling
In a small bowl, mix the softened butter, brown sugar, cinnamon, nutmeg, orange peel powder, and (if using) zest until you have a smooth, spreadable paste.
It should be creamy — not runny — like a thick frosting that spreads easily.
3. Roll and Fill
On a sheet of parchment paper, roll the dough into a 25 × 30 cm (10 × 12 in) rectangle.
Spread the spice butter evenly over the dough, leaving a 1 cm (½ in) border on one long side.
Starting from the opposite long side, roll the dough tightly into a log. *The Key is to make sure you have rolled your long as snuggly as possible so that the swirls of cookie batter and filling bakes cohesively.
Gently pinch the seam to seal, and roll the log a few times to even out the shape.
4. Chill and Slice
Wrap the log in parchment or plastic wrap. Chill for at least 1 hour (or freeze for 20 minutes) until firm.
Preheat oven to 180 °C / 350 °F and line baking sheets with parchment paper.
Slice the chilled log into 1 cm (½ in) rounds and place them on trays, leaving space to spread slightly.
5. Bake
Bake for 10–12 minutes, or until the cookies are lightly golden at the edges but still soft in the centers.Cool on the tray for 5 minutes, then transfer to a rack to cool completely.
6. Glaze (Optional)
Whisk icing sugar, milk, and vanilla until smooth. Add a few drops of orange juice or a pinch of orange peel powder for a citrus twist.Drizzle lightly over cooled cookies or dip the tops for a snowy look.
Chef’s Tips
Use soft butter for the filling: Softened (not melted) butter helps the spice paste spread evenly and roll tightly without leaking.
Boost the orange flavor: The combo of orange peel powder + zest gives both depth and brightness. If you love citrus, add an extra pinch of zest to the glaze or a few drops of orange extract.
Chill before slicing: This keeps your swirls sharp and prevents the cookies from flattening in the oven.
For a bakery-style finish: Brush the tops with a touch of milk before baking for a golden sheen, or drizzle with orange glaze once cooled for a “snowy” look.
Storage magic:
Store at room temperature for up to 5 days in an airtight tin.
Freeze unbaked dough logs for up to 2 months — slice and bake straight from frozen.
Baked cookies freeze beautifully too; just thaw and refresh briefly in a warm oven.
Recipe Card
Chef's Notes
Chilling the dough helps maintain those clean, beautiful cinnamon-orange swirls when sliced. For a holiday spin, add cardamom or swap in lemon zest for a citrus variation. These cookies bake up crisp and aromatic - just what you want in a holiday butter cookie.
Storage Tips
Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (baked or unbaked dough logs) for up to 2 months. To refresh crispness, pop them in a 300°F (150°C) oven for about 5 minutes before serving.