Cinna Spin Cookies Cookie Mix Recipes

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CINNA-SPIN COOKIES (COOKIE MIX)



Cinna-Spin Cookies (Cookie Mix) image

Source: Betty Crocker "Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles."

Provided by Mom2Rose

Categories     Dessert

Time 20m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 8

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or 1/2 cup margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

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 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
  • 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.

Nutrition Facts : Calories 46.6, Fat 3.3, SaturatedFat 2, Cholesterol 15.3, Sodium 24.7, Carbohydrate 4.3, Fiber 0.1, Sugar 3.9, Protein 0.3

CINNAMON SWIRL COOKIES



Cinnamon Swirl Cookies image

Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 30

Number Of Ingredients 8

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

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.

Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 70 mg, Sugar 11 g, TransFat 1/2 g

CINNA-SPIN COOKIES



Cinna-spin Cookies image

Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.

Provided by Allrecipes Member

Time 1h10m

Yield 30

Number Of Ingredients 8

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
½ teaspoon ground cinnamon
½ cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla

Steps:

  • Heat oven to 375 degrees 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.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.4 g, Cholesterol 14.4 mg, Fat 5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 63 mg, Sugar 11.8 g

CINNA-SPIN COOKIES



Cinna-Spin Cookies image

2008 Grand Prize-Winning Betty Crocker Cookie Recipe! Prep time includes the mixing and the rolling of each cookie.

Provided by dojemi

Categories     Dessert

Time 1h10m

Yield 30 cookies

Number Of Ingredients 8

1 (17 1/2 ounce) package betty crocker sugar cookie mix
1/2 teaspoon cinnamon
1/2 cup butter, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

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 level tablespoon of dough into a rope 5 inches long and 1/2 inch in diameter.
  • 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.
  • Note: High altitude (3500-6500 feet) decrease butter by 1/3 cup.

Nutrition Facts : Calories 46.6, Fat 3.3, SaturatedFat 2, Cholesterol 15.3, Sodium 24.7, Carbohydrate 4.3, Fiber 0.1, Sugar 3.9, Protein 0.3

CINNA-SPIN COOKIES



Cinna-spin Cookies image

Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.

Provided by Allrecipes Member

Time 1h10m

Yield 30

Number Of Ingredients 8

1 (1 pound 1.5 ounce) pouch Betty Crocker® sugar cookie mix
½ teaspoon ground cinnamon
½ cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon
1 cup powdered sugar
2 tablespoons milk
¼ teaspoon vanilla

Steps:

  • Heat oven to 375 degrees 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.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 17.4 g, Cholesterol 14.4 mg, Fat 5 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 63 mg, Sugar 11.8 g

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  • Heat oven to 375ºF. 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 baking sheet, coil dough rope tightly, cinnamon side facing centre, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on baking sheets.
  • Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheets to cooling rack. Cool completely, about 15 minutes.


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