Cinnamon Swirl Cookies Food

CINNAMON TWIRL COOKIES

Steps:

• In a large bowl, beat margarine and sour cream until blended. Add egg yolk; mix well. Combine flour and salt; add to margarine mixture and mix well (dough will be sticky). Cover and refrigerate for 4 hours or overnight., Preheat oven to 350°. Divide dough into eighths. On a well-floured surface, roll each portion into a 10-in. circle. Cut each circle into 8 triangles. Combine the walnuts, sugar and cinnamon; sprinkle over each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on parchment-lined baking sheets. Bake until lightly browned, 20-22 minutes. Remove to wire racks to cool. Dust with confectioners' sugar. Store in an airtight container.

CINNAMON SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter, sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigerate for 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10x12-inch rectangle, then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but
• pliable, about 10 minutes.
• Make Filling: Mix all the ingredients in a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigerate logs for 1 hour (or overnight).
• Preheat oven to 350. Cut each log crosswise into 1/4-inch thick slices. Transfer to parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

CINNAMON ROLL COOKIES

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 SWIRL COOKIES

Steps:

• Cream sugars and shortening together.
• Add eggs, one at time.
• Add lemon juice and vanilla.
• Add flour with baking soda mixed inches
• Roll dough flat.
• Sprinkle with chopped nuts and cinnamon.
• Roll up as for jelly-roll; wrap and chill overnight.
• Slice thin.
• Bake in 350 degree Fahrenheit oven for about 10 minutes or until done.

CINNAMON SWIRL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
• On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
• On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
• Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

CINNAMON SWIRLS

Steps:

• Mix the butter, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the flour in 2 batches. Roll out to a 20 x 30cm rectangle on a sheet of baking parchment. Mix the demerara sugar with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little. Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
• Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 biscuits, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.

CINNAMON-SWIRL COOKIES

Steps:

• Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
• Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
• Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
• Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

CINNAMON COOKIES

Steps:

• In a medium mixing bowl, whisk to combine flour, baking powder, salt and cinnamon. Set aside.
• In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy, approximately 3 minutes.
• Add egg and vanilla. Beat until just combined.
• Gradually add dry mixture to wet mixture until combined.
• Cover dough and chill 2 hours.
• Preheat oven to 350°F. Optional: Line baking sheets with parchment paper.
• In a small bowl, combine cinnamon sugar to make topping.
• Using a cookie scoop or a teaspoon and the palm of your hands, roll dough into 1" balls. Roll in cinnamon sugar.
• Optional: Insert red hot onto center of dough ball.
• Bake 10 minutes or until lightly brown. Allow to cool 1 minute before moving to a cooling rack.

CRUMBLE COPYCAT CINNAMON SWIRL COOKIES

Steps:

• Preheat oven to 350° and line a baking sheet with parchment paper or a silicone baking mat.
• Cream butter and sugar. Stop mixer and scrape sides of bowl. Add vanilla and eggs and continue to beat until smooth.
• Add 3 cups of flour, baking soda, salt and cinnamon. Once incorporated add the last cup of flour. *see notes
• Using a cookie scoop, scoop balls of cookie dough and put on lined cookie sheet 2" apart. Using a flat surface like a cup, flatten cookies to 3/4in thick biscuits.
• For 2.5" and larger cookie scoops, bake cookies for 10-12 minutes. For 2" cookie scoops and smaller bake for 8-10 minutes. Remove cookies from the oven before they start to brown.
• Let sit for 5 minutes then move to a clean flat surface to cool completely.
• STOVE TOP METHOD: In a saucepan, bring butter, sugar and cinnamon to a bubbling boil, stirring constantly and remove from heat. Spoon a teaspoonful onto each cookie (Tablespoon full for larger cookies). Let cool and harden.
• MICROWAVE METHOD: In a microwave safe bowl, microwave on high the butter, sugar and cinnamon for 3 minutes. Stopping after each minute to stir. Spoon a teaspoonful onto each cookie (Tablespoon full for larger cookies). Let cool and harden.
• Beat together butter and cream cheese until smooth.
• Add vanilla, dash of salt and water or milk.
• Add in powdered sugar, 1 cup at a time. After adding all of the powdered sugar, beat until completely smooth.
• (optional) Mix in cinnamon until fully incorporated.
• Spoon frosting into a piping bag or ziploc bag with the corner cut off and pipe frosting on top of the cookies AFTER the cinnamon sugar topping has cooled.
• Store cookies in an airtight ziploc bag for a week or in the freezer for months.

CINNAMON SWIRL

Steps:

• Line a baking sheet with parchment paper.
• Place dates in a microwave-safe bowl; heat in microwave for 30 seconds.
• Blend dates, cashews, walnuts, almonds, raisins, cinnamon, allspice, and nutmeg in a food processor until evenly mixed and easily holds together. Press mixture onto the prepared baking sheet; tightly cover with plastic wrap. Refrigerate mixture until solid, at least 30 minutes. Remove from refrigerator and cut into bars.