Chocolate Cinnamon Letter Cookies Recipes

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CHEWY CHOCOLATE-CINNAMON COOKIES



Chewy Chocolate-Cinnamon Cookies image

Make and share this Chewy Chocolate-Cinnamon Cookies recipe from Food.com.

Provided by Wilfong

Categories     Dessert

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 tablespoons butter or 6 tablespoons margarine, softened
2/3 cup packed light brown sugar
3 tablespoons granulated sugar, plus
1/4 cup granulated sugar, divided
1 egg
1 teaspoon baking soda
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup hershey's cocoa
1/4-1/2 teaspoon ground cinnamon

Steps:

  • Heat oven to 350°F.
  • Spray cookie sheet with nonstick cooking spray.
  • Beat butter until creamy.
  • Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
  • Add egg, baking soda, corn syrup and vanilla; beat well.
  • Stir together flour and cocoa; beat into butter mixture.
  • If batter becomes too stiff, use wooden spoon to stir in remaining flour.
  • Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
  • Shape dough into 1-inch balls.
  • Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
  • Place balls 2-inches apart on prepared cookie sheet.
  • Bake 9 to 10 minutes or until cookies are set and tops are cracked.
  • Cool slightly; remove from cookie sheet to wire rack.
  • Cool completely.
  • 40 cookies.

CHOCOLATE-CINNAMON COOKIES



Chocolate-Cinnamon Cookies image

A chocolate base cookie with chocolate chips and a cinnamon twist!

Provided by KidBaker33

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 11

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
11 tablespoons butter, melted and cooled
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons cocoa powder
1 cup semisweet chocolate chips
2 ½ teaspoons ground cinnamon

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.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 12.9 g, Cholesterol 14.5 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 3.1 g, Sodium 79.6 mg, Sugar 8.3 g

CHOCOLATE-CINNAMON LETTER COOKIES



Chocolate-Cinnamon Letter Cookies image

Here's a tasty way to learn the alphabet: our letter cookies made with Betty Crocker sugar cookie mix, cocoa and cinnamon.

Provided by By Paula Kittelson

Categories     Dessert

Time 45m

Yield 28

Number Of Ingredients 5

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
1/4 cup unsweetened baking cocoa, sifted
1/2 teaspoon ground cinnamon
Gold Medal™ unbleached all-purpose flour for rolling the dough

Steps:

  • Heat oven to 375°F (350°F for nonstick cookie sheets). Line cookie sheets with cooking parchment paper or silicone baking mats.
  • In large bowl, mix cookie mix, butter, egg, cocoa and cinnamon, using electric mixer or your hands, until a dough forms. Dough should be soft but not too sticky. Add 1 tablespoon flour if needed.
  • Sprinkle flour on work surface. Roll dough 1/4 inch thick. Cut with large letter-shaped cookie cutters. Place 2 inches apart on cookie sheets.
  • Bake 7 to 9 minutes or until set. Cool 2 minutes; remove to cooling rack to cool completely.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-CINNAMON SKELETON COOKIES



Chocolate-Cinnamon Skeleton Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 4h45m

Yield about 14 cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 tablespoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup confectioners' sugar
1 tablespoon meringue powder
1 to 2 tablespoons water

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.

ALPHABET COOKIES



Alphabet Cookies image

Categories     Cookies     Mixer     Bake     Kid-Friendly     Back to School     Vanilla     Winter     Chill     Edible Gift     Gourmet     Small Plates

Yield Makes 3 to 5 dozen cookies (depending on size of cookie cutters)

Number Of Ingredients 9

2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
Decorating icing
Various food colorings *
Special equipment: 2- to 3-inch alphabet cookie cutters**; several sealable plastic bags (not pleated)

Steps:

  • Whisk together flour and salt in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld, then beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.
  • Form dough into 2 balls and flatten each into a 6-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 1 hour.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Roll out 1 piece of dough (keep remaining dough chilled) into an 81/2-inch round (1/4 inch thick) on a well-floured surface with a well-floured rolling pin. (If dough becomes too soft to roll out, rewrap in plastic and chill until firm.) Cut out as many cookies as possible from dough with cutters and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart.
  • Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer with a metal spatula to racks to cool completely.
  • Gather scraps and chill until dough is firm enough to reroll, 10 to 15 minutes. Make more cookies with remaining dough and scraps (reroll only once) in same manner on cooled baking sheets.
  • For each color (you can make up to 7), transfer 1/4 cup icing to a separate small bowl and tint with food coloring. Snip off 1 corner of each plastic bag to create a 1/4-inch opening, then spoon each color icing into a bag, pressing out excess air. Twist each bag firmly just above icing, then decoratively pipe (or spread) colored icing onto cookies. Let icing dry completely (about 1 hour, depending on humidity) before storing cookies.
  • *Wilton Paste Food Coloring available at wilton.com.
  • **Available at some bakeware shops and Sweet Celebrations (800-328-6722).

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  • Heat oven to 350°F. Line cookie sheet with parchment paper or spray with nonstick cooking spray.
  • Beat butter until creamy. Add brown sugar and 3 tablespoons granulated sugar; beat until blended. Add egg, baking soda, corn syrup and vanilla; beat well.
  • Stir together flour and cocoa; beat into butter mixture. If batter becomes too stiff, use wooden spoon to stir in remaining flour. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape. Shape dough into 1-inch balls. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture. Place balls 2-inches apart on prepared cookie sheet.
  • Bake 9 to 10 minutes or until cookies are set and tops are cracked. Cool slightly; remove from cookie sheet to wire rack or slide parchment paper and cookies to wire rack. Cool completely; peel cookies from paper.


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