Almond Cinnamon Cookies Recipes

CINNAMON COOKIES

Steps:

• In a medium mixing bowl, whisk to combine flour, baking powder, salt and cinnamon. Set aside.
• In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes.
• Add egg and vanilla. Beat until just combined.
• Gradually add dry mixture to wet mixture until combined.
• Cover dough and chill 2 hours.
• Preheat oven to 350°F. Optional: Line baking sheets with parchment paper.
• In a small bowl, combine cinnamon sugar to make topping.
• Using a cookie scoop or a teaspoon and the palm of your hands, roll dough into 1" balls. Roll in cinnamon sugar.
• Optional: Insert red hot onto center of dough ball.
• Bake 10 minutes or until lightly brown. Allow to cool 1 minute before moving to a cooling rack.

ALMOND-CINNAMON COOKIES

Steps:

• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool.
• Drizzle cookies with Browned Butter Drizzle. Makes about 42 cookies. Browned Butter Drizzle
• In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.

ALMOND-CINNAMON COOKIES

Steps:

• Cookies:.
• Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
• Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool.
• Drizzle cookies with Browned Butter Drizzle.
• DRIZZLE:.
• In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently.
• Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.

CHEWY ALMOND COOKIES

Steps:

• In a large bowl, beat butter and brown sugar until crumbly. Beat in egg and extracts. Combine the flour, baking soda and cinnamon; gradually add to the butter mixture and mix well. Shape into two 6-in. rolls; wrap and refrigerate overnight. , Preheat oven to 350°. Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Sprinkle with almonds. , Bake 7-10 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks.

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

CINNAMON-ROASTED ALMONDS

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
• Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.

BUTTERY ALMOND COOKIES

Steps:

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in almonds. Shape into 1-in. balls. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until bottoms are golden brown and cookies are set. Cool for 1-2 minutes before removing to wire racks to cool completely. Roll in remaining confectioners' sugar.