CINNAMON SUGAR COOKIES
Stash the dough for these cookie-cutter favorites in the freezer, then bake them off and sparkle them up for everyone on your gift list.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h45m
Yield Makes 32
Number Of Ingredients 10
Steps:
- Make the dough: In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two 3/4-inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
- Roll out and freeze: Place one disk between two sheets of floured parchment paper; roll out to an 1/8-inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters; if dough gets soft, chill 10 minutes. (To bake right away, follow directions in step 3.) Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk. Place baking sheet in freezer; once frozen, transfer shapes to a resealable plastic bag. Freeze up to 1 month.
- Bake: Preheat oven to 325. Line baking sheets with parchment; bake, decorating if desired (see note, below), until edges are golden, 10 to 15 minutes, rotating sheets halfway through-this time range applies whether dough is frozen or not. Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely.
CINNAMON SUGAR BUTTONS
These cookies are the answer to using up leftover piecrust scraps, but be prepared-they've become such a hit with my daughters that I often whip up homemade piecrust dough just to bake a batch. The tiny button size makes them easy to pack in school lunches or picnic baskets without worrying about them getting crushed.
Provided by Jennifer Perillo
Categories dessert
Time 30m
Yield 12 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line two 11-by-17-inch baking sheets with parchment paper.
- Add the sugar and cinnamon to a small bowl. Stir with a fork until well blended, and set aside.
- Lightly flour a counter or cutting board. Roll the dough out to 1/4-inch thick. Use a 1-inch cookie cutter to cut out the cookies (doughnut and biscuit cutters usually come with a small circle cutter in the center). Place the cookies on the prepared baking sheets. Sprinkle the cookies with some of the cinnamon-sugar mixture. Bake, one tray at a time, until golden around the edges, 12 to 14 minutes.
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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 SUGAR DONUTS
These donuts were inspired by the freshly fried donuts Chef Solomonov enjoys eating at the Jersey Shore boardwalk. Egg yolks, buttermilk, and melted butter make the cake rich and soft. Turning loose cake batter into donuts takes some skill (and lots of dusting flour!), but Solomonov is here to help you nail it.
Provided by Michael Solomonov
Categories dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Batter: In the bowl of a stand mixer fitted with a paddle attachment, add egg yolks and sugar. Mix on medium speed just to combine, then increase speed to medium-high and beat until mixture is pale and fluffy and ribbons start to form, about 3 minutes. Reduce to medium speed, then slowly stream in the melted butter, followed by the buttermilk; mix until combined, about 5 seconds.
- Turn the mixer off. Add the dry ingredients: flour, baking soda, baking powder, salt and baharat. Mix on low speed just to combine, about 30 seconds. Increase speed to medium and continue mixing until dough is smooth and starts to pull away from the sides of the bowl, 20 to 30 seconds.
- Tape a 12" x 16" sheet of parchment paper to your work surface to keep it from slipping. Generously dust the parchment with flour. (Keep extra flour nearby to use as needed.) Scrape down the paddle attachment, then turn all the batter out onto the floured surface. The batter will be very sticky and loose. Dust the top of the batter with more flour, all the way to the edges; flour your hands thoroughly. Place a second piece of parchment paper on top of the flour-dusted batter. Roll the batter between the parchment paper into a ½-inch thick rectangle, about 10" x 14". Using only the weight of the rolling pin itself, very gently ease it along the parchment paper-first from top to bottom, then from side to side-to evenly flatten the batter without rolling it too thin. Once you've achieved the right thickness, slide the dough (still sandwiched between parchment) onto an overturned baking sheet. Freeze for 30 minutes and up to overnight.
- Preheat the frying oil: In a large, heavy-bottomed pot or Dutch oven over medium-high heat, add 2-3 inches of oil. Clip a deep fry thermometer onto the side of the pot and heat oil to 350 F. After at least 30 minutes, remove dough from freezer. Generously dust your work surface with flour. Peel the top layer of parchment off the dough. (It's ok if some of it sticks-just be gentle and persistent!) Flip the baking sheet with dough onto the floured surface, so the bottom piece of parchment is now on top. Remove this layer of parchment and use a pastry brush to brush excess flour off dough.
- Cut donuts: Use two sizes of ring cutters to quickly cut out the donuts. Flouring the cutters well and often to prevent sticking, stamp out as many 2.75-inch circles as possible; then use the 1-inch cutter for the holes. The dough scraps can be gathered together, re-rolled and cut for more donuts.
- Fry the donuts: Carefully lift the dough rings with a spatula and slide them into the oil, frying about 4 at a time, depending on the size of your pot. After about 1 minute, the edges will begin to brown; flip the donuts and fry for another minute, then flip again and fry until golden brown and delightfully puffy, another 30 seconds. (Total frying time for the donuts will be about 2½ minutes.)Transfer donuts to a rack set over a paper towel-lined baking sheet to drain. Repeat with remaining donuts and donut holes. (Donut holes take 60 to 90 seconds and tend to flip themselves.)
- In a large bowl, combine sugar, light brown sugar, cinnamon, nutmeg, and salt. One by one, toss the hot donuts in the sugar mixture until well coated. Serve immediately. After the donuts are cool, store in an airtight container for up to 24 hours.
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.
CINNAMON SUGAR CUTOUTS
Make and share this Cinnamon Sugar Cutouts recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 35m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together flour, baking poweder, salt and cinnamon.
- In another large bowl, with an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
- With mixer on low speed, gradually add flour mixture; beat just until combined.
- Divide dough in half; form into two 3/4 inch thick disks. Wrap each in plastic. Refrigerate at least 1 hour.
- Preheat oven to 325°F
- Place one disk between two sheets of lightly floured parchment paper; roll out to an 1/8 inch thickness, lightly dusting dough with flour as needed.
- Cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
- Transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk.
- Bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
- Cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
- Cookies can be stored in an airtight container at room temperature up to one week.
Nutrition Facts : Calories 80.9, Fat 3.1, SaturatedFat 1.9, Cholesterol 14.2, Sodium 26.6, Carbohydrate 12.3, Fiber 0.2, Sugar 6.3, Protein 1
CHOCOLATE SUGAR COOKIE CUT-OUTS
These crisp-chewy cookies are a chocolatey alternative to traditional roll-and-cut sugar cookies, and great for decorating. If you prefer slightly thinner, crisper cookies, roll the dough 1/8-inch thick, and bake the cookies for about 8 minutes.
Provided by Food Network Kitchen
Time 2h10m
Yield 36 to 48 cookies
Number Of Ingredients 14
Steps:
- Whisk together the flour, cocoa powder, salt and baking soda in a medium bowl and set aside.
- Put the butter into the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) and beat on medium-high speed until smooth. Add the sugar and beat until light and fluffy, scraping down the sides of the bowl and paddle as needed, about 4 minutes more. Add the egg and vanilla and beat until smooth. Add the melted chocolate and beat until smooth.
- Reduce the mixer speed to medium-low and add the flour mixture in two batches, scraping down the sides of the bowl and paddle as needed. Mix until incorporated.
- Divide the dough in half and shape into two flattened disks. Wrap in plastic wrap and refrigerate until firm at least 1 hour and up to 3 days. Remove the dough from the refrigerator for 20 to 30 minutes before rolling, to soften.
- Position oven racks to the upper and lower third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment. Now flour parchment for rolling: Dust a piece of parchment with flour, place a disk of dough on it, dust the disk with flour, then cover it with a second piece of parchment. Roll out the dough about 1/4 inch thick. Cut out shapes with 11/2- to 2-inch cookie cutters. Gather up the scraps, re-roll and cut out. (Chill the scraps if the dough becomes too soft.) Roll and cut out the remaining disk of dough. Working in batches, arrange the cookies 1 inch apart on the prepared baking sheets.
- Bake the cookies until the tops look dry and no indentation is left when pressed with your finger, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then use a metal spatula to transfer them to a rack to cool completely.
- Decorate with royal icing as desired. Store at room temperature in an airtight container for up to 3 days.
- Combine the confectioners' sugar, meringue powder and 3/4 cup water in the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a hand mixer). Mix on medium-low speed until pure white and stiff enough to form peaks.
- Add up to 1 tablespoon food coloring if using and mix with a rubber spatula until the color is uniform. Store at room temperature, covered, with plastic wrap on the surface for up to 2 days. Re-whip until smooth before using.
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3.8/5 (44)Total Time 45 minsServings 24Calories 131 per serving
- Preheat oven to 350°F. Line a 9x9x2-inch baking pan with foil, extending the foil over edges of pan. Grease foil; set pan aside. In a medium bowl stir together flour, the 2 teaspoons cinnamon, the baking powder, and baking soda; set aside.
- In a medium saucepan cook and stir brown sugar and the 2/3 cup butter over medium heat until butter is melted and mixture is smooth. Remove from heat; cool slightly. Stir in eggs and vanilla. Stir in flour mixture until combined.
- Pour batter into the prepared baking pan, spreading evenly. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool slightly in pan on a wire rack.
- In a small bowl stir together granulated sugar and the 1 teaspoon cinnamon. Brush warm bars with the 1 tablespoon melted butter and sprinkle with the cinnamon-sugar; cool completely. Using the edges of the foil, lift uncut bars from pan. Cut into bars.
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