Cinnamon Sugar Scrap Cookies Food

CINNAMON AND SUGAR COOKIES

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 PIE CRUST RECIPE

Steps:

• Gather any leftover pie crust and scraps. Make one big flattened disk from it. Roll crust out into a rectangle so that it is the thickness of pie crust. If it is a little thicker it will work fine too. Place the crust on a baking sheet. Combine the sugar and cinnamon together, stir to mix. Sprinkle generously over the pie crust. You may not use all the cinnamon and sugar mixture or you may need to mix up a little more, depending on how much crust you had leftover. Place in an oven preheated to 350° F. Bake for about 10 minutes. The crust should be nicely browned. If not, bake for an additional 1 or 2 minutes. Watch carefully so it doesn't burn. Remove from the oven, cool slightly and enjoy!

CINNAMON SUGAR CRACKLE COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool.

CINNAMON AND SUGAR BEIGNETS

Steps:

• In a bowl, combine the warm water, yeast and 1 teaspoons of the sugar. Set in a warm place for 10 minutes.
• In a large bowl, cream together the butter, remaining white sugar and the cinnamon. Add the eggs and yolk one at a time, beating well with a wooden spoon after each addition. Beat in the yeast mixture, salt and flour until smooth.
• Cover the bowl with plastic wrap and place in a warm spot until the dough has doubled in size, about 2 hours. Punch down the dough in the bowl, cover again and refrigerate for 3 hours or overnight.
• Heat the oil to 325 F (160 C). Meanwhile, turn dough out onto a lightly floured surface and press to a 1" thickness. Using a 2" cookie cutter dipped into flour, stamp out the beignets. Press scraps together and pat into a 1" thickness. Cut out the remaining beignets.
• Fry beignets, 4 at a time, turning occasionally until they're evenly browned (about 5 mins). With the slotted spoon, carefully scoop them out and place on a paper towel to absorb any excess oil. Roll the beignets in the Cinnamon Sugar while they're still warm.
• Note: Also good rolling them in powdered/confectioners sugar.

CINNAMON SUGAR CUTOUTS

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.

CINNAMON SUGAR SCRAP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Combine the sugar and cinnamon in a small bowl. Form the dough scraps into a ball and roll to 1/4 inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Cut into shapes with cookie cutters, such as a 2-inch star cutter, and transfer to the prepared baking sheet.
• Bake until golden, about 12 minutes.