Sugar Free Cinnamon Cookies Recipes

EASY CINNAMON-SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Grease cookie sheets.
• In a large bowl, combine sugar and butter. Beat until light and fluffy.
• Add egg and blend well.
• Gradually stir in flour and 1 teaspoon of the cinnamon. Mix until blended.
• Cover with plastic wrap and refrigerate 1 hour for easier handling.
• In a small bowl, combine 2 Tablespoons of sugar and remaining 2 teaspoons of cinnamon. Mix well.
• Shape dough into 1 1/2-inch balls. Roll the balls in the cinnamon-sugar mixture. Place two inches apart on greased cookie sheets. With the bottom of a glass, flatten to 1/4-inch thickness.
• Bake at 350 degrees for 11-15 minutes or until firm to the touch. Immediately remove from cookie sheets and place on wire rack to cool.

CINNAMON SUGAR COOKIES

Steps:

• Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
• Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

SUGAR FREE SNICKERDOODLE COOKIES

Steps:

• Preheat your oven to 375 and prep a cookie sheet for nonstick.
• In a small bowl, use a fork to mix together the cinnamon with 1/4 cup of the sugar alternative then set this bowl aside.
• Now, in a medium bowl, whisk or sift together your flour, cream of tarter, baking soda, and salt. Set this bowl aside for a moment while you continue to work
• Next in a mixing bowl, cream together 1 1/2 cups of the sugar alternative with the butter, and shortening.
• For the next step we will add the dry ingredients from the first bowl to the creamed ingredients in the mixing bowl. To do this simply add half of the dry ingredients, gently mix, and then add the remaining and the gently mix again.Now we will add the eggs, one egg at a time, and then the vanilla extract to the mixing bowl.
• To form the cookies, simply roll each individual cookie into a ball and then roll that ball into the first bowl (small bowl with the cinnamon and sugar alternative) to cover the cookie. Then place the rolled cookie on to the prepped cookie sheet and repeat until all of the cookies have been formed. Be sure to leave plenty of room between cookies on the sheet as they will flatten as they bake.
• Bake your cookies for 10-12 minutes or until they begin to 'crack'. Allow them to cool on the sheet before transferring.

DIABETIC OATMEAL COOKIES WITH CINNAMON AND APPLE

Steps:

• Soak almonds in a bowl covered in water for 12 hours
• Place soaked almonds, dates, diced apple, fresh squeezed orange juice and vanilla extract in blender and blend until smooth.
• In a mixing bowl combine cinnamon, clove and cardamon with oats and shredded coconut then add the blended mixture. Combine together using a mixing spoon.
• Line 3 dehydrator trays with teflex. Spoon raw cookie dough onto sheets with a spoon. Use your finger tips to press the raw dough into a flattened cookie.
• Dehydrate the cinnamon apple oatmeal cookies for 24-30 hours @ 50° celcius.

CINNAMON COOKIES

Steps:

• In a medium mixing bowl, whisk to combine flour, baking powder, salt and cinnamon. Set aside.
• In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes.
• Add egg and vanilla. Beat until just combined.
• Gradually add dry mixture to wet mixture until combined.
• Cover dough and chill 2 hours.
• Preheat oven to 350°F. Optional: Line baking sheets with parchment paper.
• In a small bowl, combine cinnamon sugar to make topping.
• Using a cookie scoop or a teaspoon and the palm of your hands, roll dough into 1" balls. Roll in cinnamon sugar.
• Optional: Insert red hot onto center of dough ball.
• Bake 10 minutes or until lightly brown. Allow to cool 1 minute before moving to a cooling rack.

CINNAMON COOKIES/NO SUGAR

Steps:

• Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Cobine flour, baking soda and salt in siftfer; sift half the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375℉ (190℃). for 10 to 12 minutes.

SUGAR FREE CINNAMON COOKIES

Steps:

• Beat eggs and water until light and fluffy. Beat in sugar replacement.
• and ground cinnamon. Combine flour, baking soda and salt in sifter; sift.
• half of the dry ingredients over egg mixture. Fold to completely blend.
• Repeat with remaining dry ingredients.
• Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart.
• Bake at 375 degrees F (190 degres C) for 10 to 12 minutes.

CINNAMON-RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350F. Lightly coat a baking sheet with cooking spray.
• Whisk flour, baking powder, cinnamon and salt in a medium bowl.
• Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
• Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

SUGAR FREE CINNAMON COOKIES

Steps:

• Beat eggs and water until light and fluffy. Beat in sugar replacement and ground cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients.
• Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

CINNAMON SUGAR COOKIES

Steps:

• Mix the topping of sugar and cinnamon and set aside.
• I have a salt shaker that I keep this mixture in and it sprinkles very easily.
• Prepare the 'egg' and set aside.
• Cream the sugar with the dairy free butter, with a Hand Mixer until it is light and fluffy.
• Add the baking soda, baking powder, nutmeg, salt, almond milk, vanilla and prepared egg replacer or flax egg.
• Mix well.
• Add the flour and mix well.
• Use a Cookie Scoop and make 1" to 1-1/2" balls.
• Only put about 6 to 8 on a cookie sheet and 2" apart. They really spread.
• Flatten slightly with the bottom of a glass.
• Bake at 375° for 7 minutes.
• Do not overbake because you want them nice and soft-ish on the center.
• Immediately sprinkle the cinnamon sugar mixture over the hot cookies.
• Remove from pan to a wire rack to cool.

SUGAR FREE CINNAMON ROLLS

Steps:

• Lightly oil a bowl to use for the dough to rise in. Set this aside. In a small bowl, dissolve the yeast into the warm tap water. Allow this to sit for about five to seven minutes while you continue to work. It will thicken while you work.
• In a mixing bowl, mix together the hot milk, sugar, butter, salt, egg and 2 cups of flour. Add the yeast mixture and then slowly add the remaining flour a half cup at a time, stirring between additions. When this is ready to knead, knead this for 5-7 minutes and then place this into the lightly oiled bowl. Coat the dough with additional oil (you do not need to use a lot), cover the bowl with a towel and allow to rise until double in size. This should not take longer than an hour to happen.

CINNAMON-FREE MOLASSES SUGAR COOKIES

Steps:

• Preheat over to 350°.
• In a medium mixing bowl, mix flour, baking soda, ginger, and nutmeg together.
• In a large mixing bowl, beat oil, sugar, molasses, and egg together.
• Fold in the dry ingredients no more than a quarter of a cup at a time.
• Drop by the teaspoonful onto a cookie sheet.
• Bake for 10-12 minutes or until only slightly brown on the edges.