Cinnamonlemoncookies Recipes

CINNAMON COOKIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and sugar.
• Mix in egg and molasses, blending well.
• Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake for 10 to 12 minutes.

CHEWY CINNAMON COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together graham cracker crumbs, flour, cinnamon, baking soda, and salt in a mixing bowl; set aside.
• Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla. Mix in the flour mixture. Scoop the dough out onto ungreased baking sheets by rounded spoonfuls.
• Bake in the preheated oven until slightly browned at the edges, 9 to 11 minutes.

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.

CINNAMON ROLL COOKIES

Steps:

• For the cookie dough: Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.
• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

CINNAMON COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
• Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
• Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
• Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.

CINNAMON LEMON COOKIES

Steps:

• Cream butter and sugar. Beat in egg and vanilla. In a seperate bowl, combine flour, cinnamon, baking powder, lemon zest and salt. Mix into the butter/sugar mixture. Blend well. Cover and refrigerate 2 hours or until firm. Shape dough into small balls, about 3/4 inch diameter. Roll in the cinnamon sugar mixture to coat. Set cookies about 1 inch apart on lightly greased cookie sheets. Bake at 350 degrees for 10 minutes or until edges are lightly browned. Cool slightly on pans, then transfer to rack to cool completely.

CINNAMON COOKIES

Steps:

• Preheat oven to 350°F (180°C).
• Cream together butter and sugar.
• Mix in egg and molasses; blending well.
• Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake for 10 to 12 minutes.

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.

CINNAMON COOKIES

Steps:

• Make cookies:
• Sift together flour, cinnamon, and salt.
• Pulse walnuts with 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
• Beat together butter and remaining sugar with an electric mixer until pale and fluffy. Beat in eggs until combined. Mix in flour mixture and nuts at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
• Preheat oven to 325°F.
• Keeping remaining dough chilled, roll out half of dough 1/4 inch thick on a lightly floured surface. Cut out cookies with a 2 1/2- to 3-inch floured cookie cutter. Chill scraps.
• Arrange cookies 1 inch apart on greased baking sheets.
• Bake cookies in batches in middle of oven until firm but not browned, about 10 minutes. Transfer cookies to a rack to cool. Make cookies with remaining dough in same manner, rerolling scraps no more than twice.
• Ice and decorate cookies:
• Whisk together powdered egg whites and water, then stir in confectioners sugar and lemon juice until smooth and spreadable.
• Spread a thin layer of icing on 1 cookie with a metal spatula or knife and sprinkle lightly with walnuts. (Use your imagination and decorate more elaborately if you like.) Decorate remaining cookies in same manner. Let icing harden, about 1 hour, before storing cookies.

MEXICAN CINNAMON COOKIES

Steps:

• Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.

CINNAMON STICKS (COOKIES)

Steps:

• Preheat oven to 350 degrees.
• In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
• Stir together the flour and cinnamon.
• fold into egg whites.
• Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
• Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
• Bake for 6-7 minutes or till golden around the edges.
• Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
• Slid cookie onto a cooling rack and continue with other cookies.
• Repeat with remaining batter, using a clean greased cookie sheet for each batch.
• NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

CINNAMON-CANDY COOKIES

Steps:

• Place Red Hots in a food processor; process until fine and powdery. Add flour; pulse to combine., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually beat in flour mixture. Shape into two 8-in. rolls; wrap each roll in waxed paper. Refrigerate until firm, about 1 hour., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are just lightly browned, 7-9 minutes. Cool on pans 2 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat confectioners' sugar, butter, extract, salt and enough milk to reach desired consistency. Decorate cookies as desired., Freeze option: Place wrapped logs in a freezer container; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate cookies as directed.