Cinnamon Chip Cookies 6 Recipes

BISCOFF®-INSPIRED CINNAMON CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cream cookie butter, butter, vanilla sugar, brown sugar, shortening, eggs, and vanilla bean together using an electric mixer in a bowl. Combine warm water with baking soda in a small bowl to dissolve; add to creamed mixture while mixing.
• Combine flour and salt in a separate bowl and add gradually to cookie butter mixture; mix well. Stir in cinnamon chips.
• Drop tablespoonfuls of dough onto ungreased cookie sheets; use your fingers to form into peaked meringue shapes.
• Bake in the preheated oven until edges are set, 8 to 9 minutes. Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely.

ICED CINNAMON CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool., In a small bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.

CINNAMON CHIP ICEBOX COOKIES

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs and vanilla, beating until blended. Gradually add flour, beating on low speed just until blended. Stir in baking chips and pecans.
• Divide dough into 3 (2-cup) portions; roll each portion into 12-inch log. Wrap logs in waxed paper. Refrigerate 8 hours, or freeze in airtight container up to 3 months.
• Heat oven to 350°F. Unwrap dough; cut into 1/2-inch slices. On ungreased cookie sheets, place slices 2 inches apart.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

SCRUMPTIOUS CINNAMON CHOCOLATE CHIP COOKIES

Steps:

• 1.) Preheat oven to 350 degress.
• 2.) Beat butter and sugar in a mixer until creamy.
• 3.) Add the eggs.
• 4.) Add the baking soda, baking powder, salt, vanilla, cinnamon, and peanut butter. Beat on low for about 15 seconds. Add flour gradually. Mix until dough forms.
• 5.) Stir in the chocolate chips.
• 6.) Drop by rounded teaspoonfulls onto a baking sheet.
• 7.) Bake for 11 minutes or until golden brown around the edges.
• 8.) Enjoy! =).

CHEWY DRIZZLED CINNAMON CHIP COOKIES

Steps:

• Beat butter and brown sugar in a large bowl until fluffy.
• Add egg and corn syrup; mix well.
• Place 1 cup cinnamon chips in a microwave safe bowl. Microwave for 1 minute at 50% power; stir. If necessary, microwave at 50% power in 15 second increments, stirring after each heating, until chips are melted when stirred.
• Stir melted chips into butter mixture.
• Stir together flour, baking soda and salt; add to cinnamon chip mixture, beating just until blended.
• Cover and refrigerate for 1 hour or until firm enough to handle.
• Heat oven to 350* (300* convection oven).
• Shape dough into 1 inch balls (or #60 scoop); roll each ball into nuts, lightly pressing nuts into dough.
• Place dough 2 inches apart on ungreased cookie sheets. (Flatten cookies slightly if using convection oven.).
• Bake 8 minutes (5 minutes convection) or until edges are firm. Cool slightly; remove from sheets to wire rack. Cool completely.
• Prepare drizzle: Heat cinnamon chips and shortening in a medium microwave safe bowl. (Use same timing and heating method as above.).
• Drizzle evenly over cooled cookies.