CINNAMON COOKIES
Thick pillowy soft cinnamon cookies with a little crunch made from staple ingredients in minutes!
Provided by Julie Blanner
Categories Cookies
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 82 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 45 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
CINNAMON COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
- Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
- Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
- Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CINNAMON DATE-FILLED COOKIES
Add stars to your Christmas celebration with these cinnamon and date-filled cookies - a beautiful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 30
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, cook dates, 1 tablespoon granulated sugar, the water and salt over medium heat 3 to 5 minutes, stirring constantly, until thickened. Cool completely.
- In medium bowl, beat butter with electric mixer on medium speed until creamy. Add 1/3 cup granulated sugar; beat until light and fluffy. Add flour, cinnamon and vanilla; beat well. Shape dough into a ball.
- On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 1 1/2- or 2-inch round cookie cutter. Using 1/2-inch star-shaped cookie cutter, cut out star in center of half of the cookies. Pierce solid cookies with fork. Place cookies on ungreased cookie sheets. Freeze 10 minutes.
- Heat oven to 300°F. Remove cookies from freezer. Bake 20 to 25 minutes or until very lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.
- For each sandwich cookie, spread about 1/2 teaspoon date filling on bottom of 1 solid cookie. Top with cutout cookie, bottom side down; gently press together. Sprinkle with powdered sugar.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 30 mg
CINNAMON SUGAR BUTTER COOKIES II
This recipe is meant to mimic a Mrs. Fields cookie - for those times you can't get to the mall cookie shop!
Provided by DARBYANNE
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
- Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
- Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
- Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 33.3 g, Cholesterol 47.8 mg, Fat 11 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 6.7 g, Sodium 169 mg, Sugar 19.7 g
CINNAMON COOKIES II
Plenty of cinnamon taste in this one!
Provided by Mellan
Categories Desserts Cookies Spice Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter and sugar.
- Mix in egg and molasses, blending well.
- Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
- Drop by teaspoonfuls onto ungreased cookie sheet.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 30.2 g, Cholesterol 37.4 mg, Fat 10.7 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 6.6 g, Sodium 156.2 mg, Sugar 17.7 g
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