Sensational Citrus Cinnamon Cookies Recipes

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

ORANGE CINNAMON COOKIES

Steps:

• Preheat oven to 350º F. Line baking sheets with parchment paper.
• Beat 1 cup sugar with the shortening, egg, vanilla and orange zest. Add the orange juice, flour, soda and salt and stir until well combined.
• Combine 1/3 cup sugar with 3 tbs cinnamon. Shape dough into walnut sized balls. Roll in cinnamon sugar and press onto prepared cookie sheets with a glass dipped in cinnamon sugar.
• Bake 10-15 minutes until lightly golden.

BELGIAN CINNAMON COOKIES

Steps:

• Mix the butter and sugar well. Add the water, egg and honey.
• Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
• Leave to rest in a cold place for up to 5 hours.
• Divide the dough into 30 portions.
• Roll and flatten to about 1.5 centimeters.
• Put them on a baking tray, lined with baking paper.
• Press an almond in each cookie.
• Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.

COCOA CINNAMON COOKIES

Steps:

• Mix flour, sugar, cocoa, and cinnamon in a large bowl.
• Cut in butter and margarine until in small bits. Stir in egg yolk until until blended. If dough seems too dry work in a few drops of milk. Form dough into a ball and wrap with plastic wrap. Chill dough about 30 minutes.
• Divide dough into 3 pieces. Return 2 to fridge. Roll 1/3 at a time on a lightly floured board to 1/8 inch thick. Cut with a 3 inch floured cookie cutter.
• Place cookies 1/2 inch apart on lightly greased cookie sheet.
• Bake at 350F for 10 to 12 minutes till firm. Remove to rack to cool.
• When cool, decorate with icing as desired. Store airtight in a cool place. Makes about 40.

CINNAMON COOKIES

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.

CINNAMON LEMON COOKIES

Steps:

• Beat butter and 1 cup sugar with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the butter until completely blended. Add flour, cinnamon, baking powder, lemon zest, and salt; continue mixing until flour is just incorporated. Cover bowl with plastic wrap; refrigerate until firm, about 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1/2 cup sugar and cinnamon together in a bowl; spread onto a flat surface.
• Divide dough into about 60 small balls. Roll balls in cinnamon-sugar mixture to coat. Arrange onto baking sheets.
• Bake in preheated oven until edges are lightly browned, about 10 minutes.

FANTASTIC CRACKLE TOP SUGAR-CINNAMON COOKIES

Steps:

• Set oven to 350°.
• In a extra large mixing bowl (I use my kitchen aid stand mixer for this), cream/mix the shortening, both sugars, eggs and vanilla until very well blended and fluffy.
• In a smaller bowl mix together (do not sift) the flour, cream of tartar, baking soda and salt, with a spoon.
• Add the flour mixture to the creamed mixture and beat well until blended.
• Roll into walnut size balls (or larger if desired).
• Roll into the cinnamon/sugar mixture, making sure that the balls are well coated.
• Place on a foil-lined lightly sprayed cookie sheet.
• Bake for 10-12 minutes or until lightly browned around the edges.
• ***NOTE*** for a crispier cookie, bake longer.

SNICKERDOODLES (CINNAMON COOKIES)

Steps:

• In a large mixing bowl beat togethor the 3/4c sugar, butter, egg, and vanilla.
• In a small bowl stir togethor the flour, salt, baking soda, and cream of tartar.
• Stir into the butter mixture until well mixed.
• Cover and refrigerate the dough for several hours.
• In a small bowl combine the 2T of sugar and the 2t of cinnamon.
• Grease a cookie sheet with non-stick spray, shortening, etc.
• Shape the cookie dough into 1-inch balls; roll each in the cinnamon-sugar mixture.
• Place the cookies on the cookie sheet making sure they are 2-inches apart.
• Bake for 8-10 minutes at 375 degrees.
• Remove with a pancake turner or something else and place on a cooling rack.

CINNAMON COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

HONEY-CINNAMON COOKIES

Steps:

• Preheat oven to 375°F.
• In a medium bowl, beat the butter, brown sugar, honey and egg on medium speed, scraping bowl constantly until smooth.
• In another bowl, thoroughly combine the flour, baking soda, salt and cinnamon; then add this to the honey mixture.
• Mix only until just combined.
• The dough will feel almost liquid.
• Drop by teaspoonfuls onto an ungreased cookie sheet.
• The recommended baking instructions were: bake until just set and light brown around the edges (surfaces of cookies will appear shiny), 7-9 minutes.
• I pulled them out at this point and thought they were too soft.
• I put them back in until the cookies were rather uniformly dark brown and crisp-looking, about 14 or so minutes total (just carefully watch).
• As soon as cookies come out of oven, sprinkle some of the cinnamon-sugar topping over the cookies.
• Let stand 3 minutes before removing cookies to wire rack to cool.

SWEDISH CINNAMON COOKIES (KANELKAKOR)

Steps:

• Cream butter and gradually add 1 cup sugar.
• Beat in vanilla and eggs.
• Sift the flour with baking powder and 1 teaspoon cinnamon.
• Add to egg mixture and blend well.
• Chill for 30 minutes.
• Preheat oven to 350 degrees.
• Combine walnuts, cinnamon and sugar.
• Roll chilled dough into sugar.
• Place cookies on greased and floured baking sheets about 3 inches apart. Bake about 12 minutes. Cool on racks.