Cinna Spin Cookies Recipes

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CINNA-SPIN COOKIES (COOKIE MIX)



Cinna-Spin Cookies (Cookie Mix) image

Source: Betty Crocker "Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles."

Provided by Mom2Rose

Categories     Dessert

Time 20m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 8

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or 1/2 cup margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F
  • In large bowl, mix cookie mix and 1/2 teaspoon cinnamon.
  • Stir in butter and egg until soft dough forms.
  • On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long.
  • Using floured fingers, shape 1 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
  • Press one side of dough rope into cinnamon.
  • On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape.
  • Press end of rope into roll to seal.
  • Repeat with remaining dough.
  • Place cookies 2 inches apart on cookie sheets.
  • Bake 7 to 10 minutes or until edges are light golden brown.
  • Cool 1 minute; remove from cookie sheets to cooling rack.
  • Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients until smooth.
  • Drizzle over cookies.

Nutrition Facts : Calories 46.6, Fat 3.3, SaturatedFat 2, Cholesterol 15.3, Sodium 24.7, Carbohydrate 4.3, Fiber 0.1, Sugar 3.9, Protein 0.3

CINNAMON SWIRL COOKIES



Cinnamon Swirl Cookies image

Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
  • On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
  • On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
  • Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
  • In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 11 g, TransFat 1/2 g

CINNAMON, SPICE AND EVERYTHING NICE COOKIES



Cinnamon, Spice and Everything Nice Cookies image

Cookies.....soft, chewy, with a burst of cinnamon.

Provided by LINDA STEMMONS

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 12

1 ½ cups shortening
2 cups white sugar
2 eggs
2 tablespoons vanilla extract
½ cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 (10 ounce) package HERSHEY®'S Cinnamon Chips
1 cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees F).
  • In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 21.4 g, Cholesterol 6.4 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 175 mg, Sugar 14.4 g

CINNAMON SWIRL SUGAR COOKIES (A.K.A. SNICKERDOODLES)



Cinnamon Swirl Sugar Cookies (A.k.a. Snickerdoodles) image

This recipe is as close to foolproof as I have ever made. I have never made an edible cookie, and my wife of 32 years has always had difficulty makeing sugar cookies, so when I found this recipe in Cook,s Illustrated, I was amazed with how well this worked. I made some tweeks to lower the sugar amount and added cinnamon to change the flavor and look. Please enjoy!

Provided by Chef David Marional

Categories     Dessert

Time 38m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 13

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 cups sugar
2 ounces low-fat cream cheese
6 tablespoons unsalted butter, melted, still warm
1/3 cup canola oil
1 large egg
2 teaspoons vanilla extract
1 tablespoon skim milk
2 tablespoons sugar
2 teaspoons cinnamon

Steps:

  • Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
  • Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
  • Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball) Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
  • Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!

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  • Heat oven to 375ºF. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
  • On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
  • On ungreased baking sheet, coil dough rope tightly, cinnamon side facing centre, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on baking sheets.
  • Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheets to cooling rack. Cool completely, about 15 minutes.


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