Cinnamon Chocolate Cookies Recipes

CHOCOLATE CHIP CINNAMON COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, beat together the butter, shortening, brown sugar, and superfine sugar until smooth and creamy; then add eggs and vanilla and beat well. In a large bowl, mix together flour, baking soda, salt, cinnamon, and pudding mix. Turn mixer to low and gradually mix the dry into the creamy mixture until well blended. Use a spoon or sturdy rubber spatula to stir in chocolate chips.
• Drop by teaspoonfuls 2 inches apart onto parchment lined baking sheets. Bake in a preheated oven for 10-11 minutes, until light golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.

CHOCOLATE-CINNAMON SKELETON COOKIES

Steps:

• Make the cookies: Whisk the flour, cocoa powder, cinnamon, baking soda, baking powder and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla until creamy, 1 to 2 minutes. Reduce the mixer speed to low. Gradually add the flour mixture and beat until combined, about 2 minutes. Divide the dough in half; pat each piece into a disk and wrap in plastic wrap. Refrigerate until firm, 1 hour.
• Roll out each dough disk between 2 sheets of parchment paper until 1/4 inch thick. Refrigerate until firm, about 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Cut the dough into shapes using a 4 1/2-inch gingerbread man cookie cutter and arrange 2 inches apart on the prepared pans. Reroll the scraps and cut out more cookies. (If the dough is too soft, freeze 10 minutes before cutting.) Refrigerate until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are set but still soft, 15 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely.
• Make the icing: Beat the confectioners' sugar, meringue powder and water in a bowl with a mixer on high speed until smooth and thick. Transfer to a resealable plastic bag and snip off a corner. Pipe skulls and bones onto the cookies. Let set 30 minutes.
• To decorate the cookies, first make the outline of the skull, eyes, nose, mouth and bones. Then thin some icing with a little water and pipe into the outline of the skull; use a toothpick to help.

CHOCOLATE-CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Mix flour, baking soda, and salt together in a large bowl. Add melted butter, brown sugar, and white sugar; beat with an electric mixer until smooth. Add egg and vanilla; beat until combined. Mix in cocoa powder until incorporated. Stir in chocolate chips and cinnamon.
• Drop hazelnut-sized balls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

CINNAMON WHITE & DARK CHOCOLATE CHIP COOKIES

Steps:

• Whisk together flour, cinnamon, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, chocolate chips, granulated sugar, brown sugar and white baking chips in order listed., To prepare cookies, preheat oven to 350°. Cream butter until light and fluffy. Beat in eggs and vanilla. Add cookie mixture; blend well. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until edges begin to brown, 7-9 minutes. Cool on pans 1 minute before removing to wire racks to cool completely.

CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, cinnamon, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.
• Preheat oven to 375°F. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
• Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CHOCOLATE-CINNAMON SUGAR COOKIES

Steps:

• Microwave butter, unsweetened chocolate, and milk chocolate in a microwave-safe glass or ceramic bowl for 15-second intervals, stirring after each interval, until butter is melted, about 2 minutes. Remove from the microwave and stir until chocolate is melted and combined.
• Stir 1/2 cup white and brown sugar into the melted chocolate mixture until well blended. Stir in egg and vanilla extract until completely blended.
• Mix together flour, baking soda, cinnamon, and salt in a large bowl. Add chocolate mixture to flour mixture, mixing until well combined. Place dough in the refrigerator to cool for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place remaining 1/4 cup white sugar in a small, shallow bowl.
• Remove dough from the refrigerator and roll into 1-inch balls; knead dough before shaping if too firm. Roll balls in sugar, place 1 inch apart on ungreased cookie sheets, and flatten with the bottom of a glass or a spatula.
• Bake in the preheated oven until cookies are set, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.

ORANGE-CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, orange zest and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in the chips and walnuts. Cover and chill for 2 hours or until easy to handle., On lightly floured surface, roll out dough to 1/2-in. thickness. Cut with a lightly floured 3-in. round cookie cutter. Place 1 in. apart on greased baking sheets. , Bake at 375° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.