STAMPED CINNAMON BROWN SUGAR COOKIES
Sweetened mostly with brown sugar and spiced with cinnamon, ginger, nutmeg, and cardamom, these stamped cookies are just as flavorful as they are beautiful. Chill the cookie dough in the refrigerator for at least 2 hours. Feel free to skip the cookie stamp and bake them as round cookie dough balls.
Provided by Sally
Categories Cookies
Time 3h
Number Of Ingredients 13
Steps:
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
- Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. The dough may seem crumbly, but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.
- Bake cookies until the edges are set, about 13 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
CINNAMON BROWN SUGAR COOKIES
Thin and chewy brown sugar cookies! Each cookie has a generous amount of cinnamon taste and loads of cinnamon chips!
Provided by Tanya Schroeder
Categories Sweets
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a bowl of a mixer, combine butter and sugar and beat until creamy. Add the egg and mix well. Place the four, baking soda, salt, and cinnamon in a separate bowl. Carefully add flour mixture to butter mixture-scraping bowl as necessary. Continue to mix until well blended. Stir in cinnamon chips.
- Drop dough by tablespoons onto cookie sheets. Bake just until edges are set, about 8-10 minutes. Let cookies cool for 1 minute on baking sheets before removing to a cooling rack.
Nutrition Facts : Calories 108 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 108 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CINNAMON BROWN SUGAR COOKIES
These tender sugar cookies have the goodness of cinnamon and brown sugar baked right in. They are perfect for rolling, cutting into shapes and decorating.
Provided by Carlee
Categories Cookies
Time 1h39m
Number Of Ingredients 9
Steps:
- In a stand mixer, cream butter, sugar and brown sugar.
- Add eggs and flavoring mix until completely incorporated
- Mix in flour, baking powder, salt and cinnamon until just combined.
- Form into a ball and wrap in plastic wrap. Refrigerate for at least a couple of hours or overnight.
- Preheat oven to 400°F
- Place half the dough onto a floured surface and roll to 1/4-1/2 inch thick. Place on a cookie sheet and bake 6-8 minutes
- Cool on sheet for a couple of minutes and then move to a cooling rack.
- Allow to completely cool before you decorate
Nutrition Facts : Calories 135 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 6 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 122 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BROWN SUGAR COOKIES
These cookies have a warm toffee note from the brown sugar. Add spices like cinnamon, ginger or nutmeg for another variation.
Provided by Food Network Kitchen
Categories dessert
Time 3h55m
Yield about 30 cookies
Number Of Ingredients 12
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
- Beat the brown sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to overnight.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with the cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
- Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- Gently gather any scraps into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll, about 1 hour. Cut out as many cookies as possible and bake.
- For the royal icing: Beat the confectioners' sugar, meringue powder and 1/3 cup water with an electric mixer in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
- Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.
EASY CINNAMON-SUGAR COOKIES
I like this recipe because it only has a few ingredients and is very easy to make. Prep time does not include optional 1 hour of refrigeration. I hope you enjoy!!!!
Provided by Dominick and Amanda
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200.8, Fat 10.7, SaturatedFat 6.6, Cholesterol 37.5, Sodium 94.5, Carbohydrate 24.8, Fiber 0.7, Sugar 12.6, Protein 2.1
EASY CINNAMON-SUGAR COOKIES
These cookies are sure to please everyone in the house.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, cream butter and 1 2/3 cups sugar until light, scraping down sides of bowl as needed. Add egg and vanilla; beat until combined. Add flour mixture; beat, scraping bowl as needed, until dough comes together when squeezed (it will appear dry).
- Make the topping: In a small bowl, mix together remaining 1/4 cup sugar and cinnamon.
- Shape dough. Scoop 48 level tablespoons. Squeeze each tightly with fist; roll into balls. Roll balls in topping to coat evenly. Place 1 1/2 inches apart on baking sheets; flatten with bottom of a glass. Sprinkle tops with remaining topping (there may be excess).
- Bake, one sheet at a time, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on sheets; transfer to a rack to cool completely.
CINNAMON SUGAR BUTTER COOKIES II
This recipe is meant to mimic a Mrs. Fields cookie - for those times you can't get to the mall cookie shop!
Provided by DARBYANNE
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
- Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
- Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
- Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 33.3 g, Cholesterol 47.8 mg, Fat 11 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 6.7 g, Sodium 169 mg, Sugar 19.7 g
CRACKLY CINNAMON SUGAR COOKIES
These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and vanilla, it's portioned out onto baking sheets and topped with a double coating of fine sanding sugar to create a crisp, crackly top once baked.
Provided by Shira Bocar
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 30
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.
- Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
- Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.
CINNAMON AND SUGAR COOKIES
Provided by Megan Mitchell
Categories dessert
Time 2h
Yield 23 to 24 cookies
Number Of Ingredients 11
Steps:
- Make the cookie dough: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until lightly and fluffy, 2 to 3 minutes. Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then add the vanilla and mix on low speed until fully incorporated.
- In a medium bowl, combine the flour, baking powder, salt and baking soda. Whisk together. With the machine running on low speed, add the flour mixture and mix just until you no longer see any bits of flour.
- Make the cinnamon sugar: Combine the sugar and cinnamon in a small bowl. Stir together and set aside.
- Form and bake the cookies: Using a 2-inch ice cream or portion scoop, scoop the dough into 6 mounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon sugar and roll around to completely coat. Place on the prepared baking sheet, about 2 inches apart.
- Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 11 to 13 minutes. The bottoms will get darker than the tops. Remove from the oven and let cool slightly on the baking sheet then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls and bake 6 cookies at a time.
- Serve the cookies or store in an airtight container for up to 4 days.
CINNAMON SUGAR COOKIES
A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.
Provided by MARBALET
Categories Desserts Cookies Sugar Cookies
Time 4h45m
Yield 60
Number Of Ingredients 10
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.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 27.9 mg, Sugar 5.2 g
MRS. FIELDS CINNAMON SUGAR COOKIES
Make and share this Mrs. Fields Cinnamon Sugar Cookies recipe from Food.com.
Provided by senseicheryl
Categories Drop Cookies
Time 28m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees.
- In a small bowl, combine sugar and cinnamon for topping. Set aside.
- In a medium bowl combine flour, soda and salt. Mix well with a whire whisk and set aside.
- In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.
- Add the flour mixture and blend at low speed just until combined. Do not overmix.
- Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
- Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.
Nutrition Facts : Calories 119.9, Fat 5.5, SaturatedFat 3.3, Cholesterol 25.3, Sodium 76.5, Carbohydrate 16.6, Fiber 0.3, Sugar 9.8, Protein 1.3
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