CINNAMON ROLL COOKIES
These cinnamon roll cookies are a new twist to the cinnamony snickerdoodle cookie.
Provided by cmiller2011
Categories Desserts Cookies Snickerdoodle Recipes
Time 2h37m
Yield 16
Number Of Ingredients 8
Steps:
- Sift together all-purpose flour, baking soda, and salt in a bowl.
- Beat together butter and shortening using an electric mixer in another bowl until combined; add sugar and continue beating until light and fluffy, about 5 minutes. Pour in eggs, one at a time, beating well after each addition. Pour in flour mixture and blend until batter is smooth.
- Dust a work surface with flour and roll out cookie dough with a floured rolling pin into a 1/4-inch thick rectangle. Sprinkle cinnamon generously over the dough. Roll up the dough gently into a log starting on one of the long sides. Wrap tightly in plastic wrap and refrigerate for 2 to 3 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Unwrap the dough log and carefully slice into 1/4-inch pieces without smashing down the cookie. Place on an ungreased baking sheet.
- Bake in the preheated oven until lightly golden around the edges, about 12 minutes.
Nutrition Facts : Calories 269.3 calories, Carbohydrate 35.9 g, Cholesterol 38.5 mg, Fat 13 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.5 g, Sodium 201.5 mg, Sugar 18.9 g
CINNAMON ROLL CUT-OUT COOKIES
The crowd-pleasing taste of a cinnamon roll in a cut-out cookie. With lots of vanilla and cinnamon flavor, these cookies are perfect for the holiday season.
Provided by COOKER20
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h40m
Yield 72
Number Of Ingredients 8
Steps:
- Combine flour, cinnamon, baking powder, and salt in a bowl.
- Cream butter and sugar together using an electric mixture in a second bowl until fluffy. Add eggs 1 at a time and beat well after each addition. Mix in vanilla extract. Add flour mixture to butter mixture and mix everything by hand into a smooth dough.
- Divide dough into 4 pieces and flatten into 1-inch thick rounds. Cover with plastic wrap and chill for 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/4-inch thickness and cut out desired shapes with cookie cutters. Place cookies on the prepared baking sheets.
- Bake in the preheated oven until lightly browned, 8 to 10 minutes. Cool on wire racks and decorate as desired.
Nutrition Facts : Calories 109.8 calories, Carbohydrate 14.2 g, Cholesterol 18.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 3.3 g, Sodium 92.8 mg, Sugar 6 g
CINNAMON ROLL COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h40m
Yield 22 to 30 cookies
Number Of Ingredients 15
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 STAR CUTOUTS
These cookies fill your home with an irresistible aroma as they bake. My grandmother made them every Christmas when I was a child. I have fond memories of helping her in the kitchen. —Jean Jones, Peachtree City, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cinnamon; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 15-18 minutes or until edges are firm and bottoms of cookies are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 78 calories, Fat 3g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
FABULOUS CUT-OUT COOKIES
I've tried many recipes for roll-out, cut-out cookies and this is IT! The cookies are tender and have a perfect taste. It doesn't make a gigantic amount either. For chocolate cookies, stir 3 oz melted unsweetened chocolate into the dough.
Provided by wife2abadge
Categories Dessert
Time 22m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 6
Steps:
- Cream butter and sugar.
- Beat in egg and vanilla.
- Mix baking powder and flour and add it to the dough one cup at a time, mixing after each addition.
- If the dough is too stiff, add water one tsp at a time.
- Do not chill the dough.
- Divide dough into two balls.
- Between sheets of waxed paper, roll out each ball into a 12" diameter circle, 1/8" thick.
- Cut out cookies.
- Bake on an ungreased ccokie sheet at 400° for 6-7 minutes (or longer if large cutters are used).
- Frost & enjoy!
Nutrition Facts : Calories 192.7, Fat 9.6, SaturatedFat 5.9, Cholesterol 33.7, Sodium 121.4, Carbohydrate 24.5, Fiber 0.5, Sugar 10.1, Protein 2.4
CINNAMON ROLL COOKIES
This recipe is from Cooking with Paula Deen, Paula Deen's Christmas 2006. I just came across this recipe, and look forward to trying them... I love my grandmother's old fashioned cinnamon rolls, so these sounded like cookies I would absolutely love. What is better than cinnamon and nuts :) I plan to add these to my Christmas cookie trays next year, so you can bet I will be making them soon! Please Note: Preparation time is time making and refrigeration time and is just a guesstimate since I haven't made them yet.
Provided by Lindas Busy Kitchen
Categories Dessert
Time 3h40m
Yield 3 1/2 dozen cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat 11/4 cups sugar and butter at medium speed with an electric mixer until creamy.
- Beat in egg and vanilla.
- In a small bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well.
- Cover, and refrigerate dough for 1 hour.
- On a lightly floured surface, roll dough into an 18x10" rectangle.
- In a small bowl, combine 2 tablespoons sugar, pecans, and cinnamon.
- Sprinkle evenly over cookie dough, pressing down gently with hands.
- Roll up dough, beginning with long side, jelly-roll fashion. Place roll seam side down.
- Wrap in heavy-duty plastic wrap and refrigerate for 2 hours to overnight.
- Preheat oven to 350°F
- Lightly grease a baking sheet.
- Cut dough into 1/2" slices, and place on prepared baking sheet.
- Bake for 10-12 minutes, or until lightly browned.
- Let cool for 2 minutes on baking sheet.
- Remove to wire racks to cool completely.
Nutrition Facts : Calories 934.5, Fat 47.3, SaturatedFat 26, Cholesterol 157.7, Sodium 895.4, Carbohydrate 121.1, Fiber 2.9, Sugar 72, Protein 9.4
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