Cinnamon Nut Cookies Recipes

OATMEAL CINNAMON COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.

ROASTED CINNAMON SUGAR CANDIED NUTS

Steps:

• Preheat your oven to 250 degrees. Lightly spray a jelly roll pan with cooking spray. In a medium sized bowl, add the egg white and vanilla. Whisk together until frothy. Add the mixed nuts and stir until coated.
• In a small bowl mix together the brown sugar and cinnamon. Add to the nuts and toss until coated. Spread the nuts evenly on your prepared pan.
• Bake for 50-60 minutes in the oven and stir every 15 minutes until golden. Cool and then store in an airtight container.

CRANBERRY-NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
• Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
• In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°F. 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 oats and raisins.
• Drop by rounded tablespoons onto ungreased baking sheets. Stir in oats and raisins.
• Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

CINNAMON CRESCENT COOKIES

Steps:

• Place flour in a large bowl; cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the sour cream, egg yolks and vanilla; add to crumb mixture and mix until dough forms a ball. Cover and refrigerate for 4 hours or overnight., Divide dough into fourths. On a lightly floured surface, roll each portion into a 10-in. circle., Whisk egg whites and water; brush over dough. Combine sugar and cinnamon; set aside 1/4 cup in a small bowl. Sprinkle remaining cinnamon-sugar over the dough. Cut each circle into eight wedges., Roll up each wedge from the wide end; roll in reserved cinnamon-sugar. Place point side down 1 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 15-17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

CINNAMON OATMEAL RAISIN COOKIES

Steps:

• Optional first step: soaking the raisins. Pour hot water over the raisins and allow them to rest for about 15 minutes. Then drain the raisins when it is time to add them to the cookie dough. This keeps the raisins plump and soft in the cookies rather than drying them out. This step is completely optional.
• Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
• In a large bowl, using a hand mixer or stand mixer, cream together the butter, sugars, eggs, and vanilla until smooth.
• Stir together the flour, baking soda, cinnamon, and salt in a separate medium bowl.
• Add the dry ingredients to the butter mixture and mix until combined, scraping the sides of the bowl as needed.
• Mix in the oats, raisins and walnuts.
• Using a cookie scoop, drop onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
• Sprinkle the tops with coarse sugar if desired.
• Bake 10 minutes. Don't overbake them.
• Let them cool for 2-3 minutes on the cookie sheets before moving them to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.

CINNAMON NUT COOKIES

Steps:

• Preheat the oven to 350°F
• Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill.
• Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes.

SUGAR FREE CINNAMON NUT BALLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift dry ingredients, set aside. Beat margarine, sugar, egg, and vanilla. Add the flour mixture.
• Refrigerate dough for one hour.
• Powder hands lightly with flour and make ball about the size of a small egg, by using 1 tablespoon dough. Mix cinnamon and nuts together and roll balls in the spice mixture. Place on greased cookie sheet, 2 inches apart. Bake 12 to 15 minutes. Remove from pan soon as they come from oven.

COCONUT CINNAMON NUT- COOKIE SQUARES

Steps:

• 1. Preheat oven to 350F. Grease and flour a 16x11x1 inch pan.
• 2. Cream butter, margarine and sugar. Add egg yolk,sifted flour, cinnamon and salt. Press batter into the prepared pan. Sprinkle coconut over the batter.
• 3. Beat egg white until foamy. Spread lightly over the coconut with a spatula. Press nuts on top of the coconut,press down onto the beaten egg white.
• 4. Bake at 325 for 30 minutes. Cool and cut into 48 delicious squares.