Cinnamon Coffee Crinkles Recipes

CINNAMON CRINKLES

Steps:

• Preheat oven to 375 degrees F. Combine sugar and cinnamon in small bowl. Set aside. Combine egg whites and water in another small bowl; beat lightly with fork. Set aside.
• Combine butter, egg yolks and vanilla extract in large bowl. Blend in cake mix gradually. Beat at low speed with electric mixer until blended. Roll 1 rounded teaspoon of dough into ball. Dip half the ball into egg white mixture then into cinnamon-sugar mixture. Place ball sugar side up on ungreased baking sheet. Press nut on top. Repeat with remaining dough, placing balls 2-inches apart.
• Bake at 375 degrees F for 9 to 12 minutes or until edges are light golden brown. Cool 2 minutes on baking sheets. Remove to cooling racks. Store in airtight container.

CINNAMON COFFEE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir.
• Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CINNAMON COFFEE FROSTING

Steps:

• In a small bowl, mash instant coffee with the back of a spoon until powdery. Stir in cinnamon and salt. In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla. Alternately beat in confectioners' sugar and milk until desired consistency is achieved.

HOMEMADE CINNAMON COFFEE CREAMER

Steps:

• Mix condensed milk, almond milk, cinnamon, vanilla extract, and almond extract together until well blended.

CINNAMON COFFEE CRINKLES

Steps:

• Heat the oven to 400°F.
• Stir the eggs and instant coffee in a small bowl until well blended; set aside.
• Mix the flour, cream of tartar, baking soda, cinnamon and salt in a medium bowl, set aside.
• Beat the butter, shortening, granulated sugar and egg mixture in a large bowl with an electric mixer set on medium speed until light and fluffy.
• Stir in the flour mixture.
• Shape the dough into 1 inch balls.
• Roll the balls in the powdered sugar.
• Place 2 inches apart on ungreased baking sheets.
• Bake for 10-12 minutes or until set.
• Remove the cookies from the baking sheets.
• Cool completely on wire racks.
• Store in a tightly covered container.

CINNAMON SUGAR CRINKLES

Steps:

• Position oven rack in center of oven; preheat oven to 350°; grease two baking sheets.
• Make the dough: sift together the flour, baking powder, nutmeg, and salt into a bowl; stir until well blended; set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter, sugar, and molasses at medium-high speed until light, about 1 1/2 minutes.
• Add in eggs, one at a time, beating well after each addition.
• Beat in the vanilla extract; scrape down the sides of the bowl and beat for 30 seconds.
• At low speed, add the flour mixture and mix just until blended.
• Make the topping: in a small bowl, gently whisk the cinnamon and sugar together.
• Shape the dough into 1 1/4 inch balls (using about 1 1/2 tablespoons dough for each cookie).
• Roll each ball into the cinnamon-sugar mixture to coat completely; arrange balls on baking sheets, spacing them 2 1/2 inches apart.
• Flatten each cookie into a 2-inch disk.
• Bake, one sheet at a time, for 16-18 minutes, until the tops are crinkly and they are puffed and lightly browned on the edges.
• Transfer the cookies to a wire rack and cool completely.

CINNAMON SUGAR CRINKLES

Steps:

• In a large bowl, beat the butter with the brown sugar until fluffy, then beat in the egg, molasses and vanilla.
• Whisk together the flour, baking soda, cinnamon and salt and stir into the butter mixture.
• Refrigerate the dough for 20 minutes.
• Roll by 1 tablespoon into balls.
• Roll in the coarse sugar.
• Place, 1-1/2" apart, on a parchment-lined baking sheet and flatten slightly.
• Bake in a 350 degree F oven until puffed and crackly, about 9 minutes.
• Let cool on the pan on a rack for 5 minutes.
• Transfer to a rack and let cool completely.

CINNAMON CRINKLES

Steps:

• Preheat oven to 375°F/190°C.
• Cream sugar, butter, shortening and eggs.
• In a seperate bowl sift together flour, cream of tartar, baking soda, cinnamon and salt; then beat into butter mix and mix well.
• Shape dough into 1 inch balls, roll in colored sugar and place on cookie sheet.
• Bake for about 9-11 minutes.
• Temperature and time may vary according to your oven's accuracy (just eat the first one after it cooled off).
• Let cookies rest about 10 minutes before removing from cookie sheet.

CINNAMON COFFEE RING

Steps:

• In a large bowl, cream butter and 2 cups sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream., Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine the cinnamon, nuts and remaining sugar; sprinkle a third over batter. Repeat layers twice., Bake at 350° for 65-70 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CINNAMON CRACKLE COOKIES

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.