PEANUT BUTTER CINNAMON SNAP COOKIES
These peanut butter cinnamon cookies are perfect for bake sales, potlucks or holiday gift baskets. Use fun cookie cutters for any occasion you are celebrating. The cookie glaze dries shiny, so they look professional. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture., Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets. Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 34mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON SNAPS
Since I'm a longtime cinnamon fan, I decided to give traditional gingersnaps a different twist. My husband and son agree I spiced them up just right. We live on a ranch overlooking the ocean and also own a machine shop business.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls, then roll in granulated sugar., Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until cookies are set and tops are cracked. Remove to wire racks to cool.
Nutrition Facts : Calories 129 calories, Fat 6g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 144mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON SNAP COOKIES
I always make these at Christmas, but they are wonderful year-round! My mom can eat thses by the handful with coffee if I let her. Very subtly spicy and perfect with coffee.
Provided by Crystal Villa @stevesgirl83
Categories Cookies
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, cream butter, sugar, baking soda, salt, cinnamon and cinnamon oil (if using). Beat in the egg and syrup. Add the flour and beat until smooth. Divide the dough in half and shape each half into a disk, like a hockey puck. Wrap and refrigerate for an hour or overnight.
- Heat oven to 350 deg. F. Grease or line with parchment 2 baking sheets.
- Roll the dough to 1/8" thick. Cut with a cookie cutter and transfer them to prepared baking sheets. Bake cookies for 12-13 minutes. (Cookies should be crisp, but not hard.) Remove cookies from the oven and transfer to a wire rack to cool completely.
GRANDMA'S GINGERSNAP COOKIES
This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899.
Provided by Marie Ayers
Categories Desserts Cookies Gingersnap Recipes
Time 30m
Yield 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
- Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
- Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
Nutrition Facts : Calories 121.2 calories, Carbohydrate 17.5 g, Cholesterol 6.2 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 126.3 mg, Sugar 8.2 g
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