APPLE-CINNAMON BREAKFAST COOKIES
While everyone loves an ooey-gooey chocolate cookie in the afternoon, a morning cookie should be less decadent. One perfect solution: These delicious cookies with oaty goodness, sweetness from apples and maple syrup, and the apple-pie spices cinnamon and nutmeg.
Provided by Amanda Rettke
Time 20m
Yield about 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Grate the apple, and squeeze out the excess liquid. (This is a great snack for the kids; they love the fresh apple juice!) Mix the grated apple with the applesauce, coconut oil and maple syrup in a large bowl.
- Stir together the flour, oats, cinnamon, baking powder, nutmeg and salt in a medium bowl. Mix the dry ingredients into the wet ingredients until just combined.
- Scoop the batter onto the prepared baking sheet using a 1/4-cup measuring cup. Leave 2 inches between each cookie. Bake until lightly golden, 10 to 13 minutes.
CINNAMON APPLESAUCE COOKIES
This is a healthier cookie but is still delicious! From one of my favourite cookbooks, "One Smart Cookie", by Julie Van Rosendaal. Dough needs an hour to chill before rolling out.
Provided by blucoat
Categories Dessert
Time 10m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- In a large bowl, beat margarine, brown sugar, applesauce and egg until smooth.
- In a medium bowl, combine flour, baking powder, cinnamon and salt. Add to the applesauce mixture, stirring by hand just until you have a soft dough. Divide the dough in half, wrap each half in plastic and refrigerate for at least an hour or until well chilled.
- When ready to bake, preheat oven to 375 degrees. Roll dough 1/8 inch thick between two sheets of waxed paper. Cut with a 2 1/2 inch cookie cutter or glass rim, and place 1 inch apart on a cookie sheet that has been lightly sprayed with nonstick spray.
- Bake for 10 - 12 minutes, until edges are golden. Bake 5 minutes longer for darker golden, crispier cookies. Transfer to a wire rack to cool.
Nutrition Facts : Calories 72.6, Fat 1.5, SaturatedFat 0.9, Cholesterol 9.3, Sodium 67.2, Carbohydrate 13.9, Fiber 0.3, Sugar 7.4, Protein 1
BUTTERSCOTCH APPLE COOKIES
Butterscotch and apple are such a great combination, these cookies are to die for!!
Provided by CORWYNN DARKHOLME
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 18
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Mix together flour, cinnamon, baking soda and salt in medium bowl.
- Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
- Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
- While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
- When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.
Nutrition Facts : Calories 368.7 calories, Carbohydrate 50.3 g, Cholesterol 30.7 mg, Fat 16.7 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 10 g, Sodium 218.5 mg, Sugar 35.8 g
CINNAMON COOKIES
Leave out a few of these cinnamon-spiced cookies for Father Christmas on Christmas Eve. Perfect for the festive biscuit tin, you could add some raisins too
Provided by Cate Dixon
Time 27m
Number Of Ingredients 8
Steps:
- Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
- Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
- Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.
Nutrition Facts : Calories 178 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
CINNAMON TOAST CRUNCH™ SANDWICH COOKIES
Treat your family to crisp sandwich cookies filled with creamy Cinnadust™ studded frosting. This Cinnamon Toast Crunch™ cookie recipe is made all the more decadent by white vanilla baking chips and Cinnamon Toast Crunch™ Frosting. And it only takes 20 minutes to prep!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Place cereal in 1-quart resealable food-storage plastic bag. Using flat bottom of measuring cup, coarsely crush cereal. Set aside.
- In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Stir in crushed cereal and white vanilla baking chips. Drop dough by rounded measuring tablespoonfuls 2 1/2 inches apart on ungreased cookie sheets.
- Bake 9 to 11 minutes or until edges are set and golden brown (centers will be soft). Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- For each sandwich cookie, spread generous tablespoonful frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in airtight container with waxed paper between layers.
Nutrition Facts : Calories 330, Carbohydrate 48 g, Cholesterol 30 mg, Fat 3, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Sandwich Cookie, Sodium 220 mg, Sugar 34 g, TransFat 0 g
CINNAMON CRACKLE COOKIES
This recipe is the compilation of many years of baking. I make these cookies for a holiday bazaar and year-round for our family. They freeze well. -Vicki Lair, Albert Lea, Minnesota
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon zest and salt; gradually add to the creamed mixture. , Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° until lightly browned, 10-15 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 116 calories, Fat 5g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 132mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON APPLESCOTCH COOKIES
From a recipe leaflet that was displayed by the Chipits baking morsels in our local grocery store.I've made them many times since...they are SO good.
Provided by Boyz 5
Categories Dessert
Time 22m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Cream shortening with sugar.
- Beat in egg and vanilla;Stir in applesauce.
- Combine flour,cinnamon,soda and salt.
- Stir into creamed mixture;mix in butterscotch chips.
- Drop from teaspoon onto greased cookie sheets.
- Bake in pre-heated 350°F oven 12- 15 minutes.
Nutrition Facts : Calories 874, Fat 41.4, SaturatedFat 19.9, Cholesterol 70.5, Sodium 381.6, Carbohydrate 117.2, Fiber 1.9, Sugar 71.7, Protein 8.8
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