EASY CINNAMON STARS
This sweet and spicy-and ever-so-easy-recipe was inspired by our time-tested Cinnamon Stars, but we've added a shortcut that makes them perfect for last-minute bakers. These crispy cookies are topped with creamy frosting and a sprinkle of crushed cinnamon candy for a super star look that doesn't take all day to achieve. The secret to the shortcut is using time-saving ingredients-Betty Crocker™ sugar cookie mix and Betty Crocker™ Rich & Creamy vanilla frosting-that'll help you pull together a batch of these beautiful, home-baked cutout cookies even during the busiest time of the year.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 30
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- In large bowl, stir cookie mix, flour, melted butter, egg and cinnamon until soft dough forms.
- On floured surface, roll dough 1/4 inch thick. Cut with 3-inch star-shaped cookie cutter; place cutouts 2 inches apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- Spread generous 1/2 teaspoon frosting on each cookie; sprinkle crushed candies over tops of cookies. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.
Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 12 g, TransFat 0 g
IMPERIAL CINNAMON RED HOT® COOKIES
A twist on a white chocolate toffee cookie recipe: added cinnamon to the dough, and replaced the white chocolate chips and toffee with cinnamon chips and imperial Red Hots®. These are a hit with family and friends!
Provided by MARCUS1124
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cinnamon, baking powder, baking soda, and salt together in a bowl.
- Beat butter, brown sugar, white sugar, and vanilla with an electric mixer in a large bowl until smooth. Beat in the egg until completely incorporated.
- Gradually beat flour mixture into butter mixture until combined. Fold in cinnamon chips and cinnamon candies, mixing just enough to evenly combine.
- Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until lightly browned, 8 to 11 minutes. Cool on the pans for 2 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 26.4 g, Cholesterol 15.2 mg, Fat 7 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 116.6 mg, Sugar 18.4 g
CINNAMON SPICE DROP COOKIES
Fabulous spice flavor coupled with smooth cinnamon chips are the perfect compliment to the satiny texture. They elicit RAVE reviews by all who sample them!
Provided by Rodnobi
Categories Desserts Cookies Spice Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter flavored shortening, light brown sugar and dark brown sugar. Beat in the eggs one at a time, then stir in the milk and vanilla, blending until the mixture is light and fluffy. Combine the flour, cinnamon, nutmeg, cloves, baking soda and salt; stir into the batter until well blended. Mix in cinnamon chips and if using, pecans. Drop rounded spoonfuls of dough onto the prepared cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, just until the cookies lose their gloss. Remove from the cookie sheets to wire racks to cool.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 23.2 g, Cholesterol 8.3 mg, Fat 11.8 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.8 g, Sodium 165.2 mg, Sugar 14.8 g
CANDY CANE COOKIES
These festive candy cane cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing. -Tammy Schenk, Harlowton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well. , Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes. , Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 108 calories, Fat 5g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 104mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
HOT CINNAMON CANDY
Make and share this Hot Cinnamon Candy recipe from Food.com.
Provided by MizzNezz
Categories Candy
Time 2h36m
Yield 15 serving(s)
Number Of Ingredients 6
Steps:
- Sprinkle 18x24-inch strip of heavy duty foil with powdered sugar.
- Mix next 3 ingredients in large, heavy saucepan.
- Stir on med heat until sugar dissolves.
- Boil, without stirring to hard crack stage on candy thermometer.
- Remove from heat.
- Stir in oil and color.
- Pour onto foil, cool.
- Break into pieces.
CINNAMON ROCK CANDY
My mother taught me how to make rock candy with this hard cinnamon candy. Now I fix it for my own family and to give as gifts at Christmas. -Marganne Winter Oxley, Klamath Falls, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. , Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes. , Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.
Nutrition Facts : Calories 132 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 0 fiber), Protein 0 protein.
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