CHOCOLATE-CINNAMON COOKIES
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
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 SKELETON COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 4h45m
Yield about 14 cookies
Number Of Ingredients 14
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.
MEXICAN CRINKLE COOKIES WITH A KICK
For a new twist on an old favorite, we added the spicy chocolate cinnamon cane sugar blend to this tried-and-true cookie recipe originally submitted by Kim Kenyon of Greenwood, Missouri. It added pleasant cinnamon flavor with lingering warm heat. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, spicy chocolate cinnamon sugar and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.
Nutrition Facts : Calories 158 calories, Fat 7g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 184mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CINNAMON WHITE CHOCOLATE COOKIES
White chocolate cookies with a hint of cinnamon.
Provided by cmb2kool
Categories Desserts Cookies Drop Cookie Recipes
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Beat butter and shortening together with an electric mixer until creamy and smooth; gradually add white sugar and brown sugar, beating on medium speed, until incorporated. Beat in egg and vanilla extract.
- Combine flour, baking soda, and salt in a separate bowl; mix into butter mixture until incorporated. Fold in white chocolate and cinnamon. Refrigerate dough for 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Drop dough by the heaping tablespoonful onto the prepared baking sheet, leaving 3 inches between cookies.
- Bake in the preheated oven until cookies are lightly browned on the edges, 12 to 14 minutes. Cool on the pans for 10 minutes before removing to cool on a wire rack until cookies are firm.
Nutrition Facts : Calories 217 calories, Carbohydrate 24.4 g, Cholesterol 20.4 mg, Fat 12.6 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 6.1 g, Sodium 145 mg, Sugar 17.4 g
CHOCOLATE MESSAGE COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 12 to 18 cookies (depending on the size of the heart cutter)
Number Of Ingredients 16
Steps:
- Combine the flour, cocoa powder, baking powder, cinnamon and salt in a bowl. Whisk together and set aside.
- In the bowl of an electric mixer, cream the butter and brown sugar until fluffy. Add the vanilla and egg and beat until combined. Add the flour/cocoa mixture in 2 or 3 batches, mixing well after each addition. Place the dough into a large resealable plastic bag and flatten slightly with your hand. Seal the bag and refrigerate for 2 hours.
- To bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dust a work surface with cocoa powder.
- Remove the dough from the bag and place on the cocoa powder-dusted surface for 5 to 10 minutes. Roll out to 1/4-inch thickness and cut with a heart cutter. You'll need to consolidate and re-roll the dough as you go. Place on the prepared baking sheet and bake until set but not browning at all, about 12 minutes. Allow to cool completely.
- To decorate the cookies with stenciled letters, Pink Buttercream or melted chocolate: Stencil some of the cookies with the alphabet stencils to spell out things like "Love You" and "Be Mine." Place the stencils on the cooled cookies and lay pieces of scrap paper on any areas of exposed cookie. Lightly sift powdered sugar over the stencils. Carefully remove the paper and stencils with tweezers, being careful not to drop powdered sugar as you remove them. Use a tiny brush to correct "errors."
- For the remaining cookies, frost with Pink Buttercream if desired, or drizzle with melted white chocolate. Arrange on a platter or in a basket and deliver to your sweetie! (Don't stack the cookies.)
- Add the powdered sugar, butter, heavy cream and food coloring to the bowl of an electric mixer and cream together until light and fluffy.
ALPHABET LETTER COOKIES
These are fun cookies to make with children at home. The dough comes together quickly in a food processor and then it is refrigerated for at least an hour. Take the dough out when your helpers are ready to roll out the dough and you'll have an alphabet of fun in no time!
Provided by Holly Baker
Categories Cookies and Bars
Time 1h25m
Number Of Ingredients 10
Steps:
- In a food processor combine the butter, sugar, honey, salt, baking soda, cinnamon, vanilla and water. Pulse 15-20 times.
- Add the all purpose flour and the almond flour and process until the dough forms a ball and pulls away from the sides of the container.
- Make two flat circles with the dough and place in a zip loc bag. Refrigerate for about an hour.
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment.
- Flour your surface (I like to flour on top of a piece of parchment). Roll the dough to 1/4 inch thick. To keep the dough from sticking to the small letter cookie cutters, dip the cutters in flour each time before you press the cutters into the dough.
- Bake the cookies for about 10 minutes or until just starting to brown.
- Cool cookies on a wire rack.
Nutrition Facts : Calories 82 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2, Sodium 78 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CINNAMON COOKIES
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
Provided by PetesNina
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6
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CHEWY CHOCOLATE-CINNAMON COOKIES RECIPE | HERSHEYLAND
From hersheyland.com
Servings 40Total Time 2 hrsCategory Tags
- 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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