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Cinnamon Butterfly Cookies

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Cinnamon Butterfly Cookies


What’s there not to like about this buttery, delicate and flaky cookie? This recipe is super simple to make, uses Loveless’ famous biscuit mix (essentially cutting prep time in half) and gives you perfect, crowd-pleasing results every time. Be sure to make plenty, though! These cookies will be gone in a flash and you’ll definitely want to have more on hand for sudden cravings and late night snacking.



Prepare biscuit mix according to package directions. Roll out biscuit dough into a square, about ¼” thick. Brush with melted butter. Blend cinnamon and sugar with a wire whisk and cover the entire square of buttered dough liberally. Roll tightly from one end to center and then from the opposite end to center, so that it resembles a capital “B.” To make the rolling easier, be sure that you have either parchment or waxed paper under your dough. Chill or freeze the tube of dough for at least one hour. Cut ¼” slices, and chill or freeze for at least one hour. Bake at 350°F for 12 minutes or until golden brown.