• Preparation Time 10 minutes
  • Baking Time 14 minutes
  • Makes about 24 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 pkg Robin Hood® Quick Bread Mix Cinnamon Swirl
  • ¼ cup butter, melted
  • 1 egg

Serving Size: about 24 cookies


Serving Size: about 24 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Remove ½ cup (125 mL) swirl mix and set aside in a small bowl.
  • Combine quick bread mix and remaining swirl mix in large mixing bowl. Add melted butter and egg. Mix well. You will have a firm cookie dough.
  • Roll a tablespoon (15 mL) dough into a ball. Roll in remaining swirl mix. Place on prepared baking sheet. Continue with remaining dough.  Place balls about 2” (5 cm) apart.  Press down slightly.
  • Bake in preheated oven 12 to 14 minutes. Toss hot cookies in remaining swirl mixture and cool on wire cooling rack.


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