Cinnamon Cookies Recipes Recipe Fo Recipe For Stuffed

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CINNAMON RED HOT BUTTERCREAM STUFFED OATMEAL SANDWICH COOKIES



Cinnamon Red Hot Buttercream Stuffed Oatmeal Sandwich Cookies image

Soft oatmeal cookies sandwich a perfect plop of spicy-cinnamony red hot buttercream frosting. Just right for Valentine's Day.

Provided by Kare for Kitchen Treaty

Time 50m

Number Of Ingredients 18

Oatmeal cookies
1 cup 2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole-wheat flour (can substitute all-purpose flour)
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups rolled oats (quick-cooking are fine)
Cinnamon red hot buttercream frosting
1/2 cup cinnamon red hots candies (divided)
1/4 cup water
2 sticks (1 cup unsalted butter, room temperature)
2 cups powdered sugar
Pinch salt

Steps:

  • Make the cookies
  • Preheat oven to 375 degrees Fahrenheit.
  • In the large bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, beat the butter, granulated sugar, and brown sugar until fluffy, about two to three minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Add the vanilla extract and mix well.
  • Place a sifter over the bowl and sift in the flour, baking soda, salt, and cinnamon. Add the oats. Mix just until blended.
  • Place rounded tablespoonfuls of dough onto a nonstick, ungreased cookie sheet (or line the cookie sheet with a silpat).
  • Bake for about 8 minutes, until the cookies are set and the edges begin to brown.
  • Remove from oven and let cool on the cookie sheet for about five minutes, then transfer to a wire rack to cool completely.
  • Make the cinnamon red hot buttercream frosting
  • In a very small saucepan, add 1/4 cup cinnamon red hot candies and 1/4 cup water. Stir frequently over low heat until candies are dissolved, about 10 minutes, and remove from heat. Cool to room temperature.
  • Using a food processor, crush the remaining 1/4 cup cinnamon red hot candies until pulverized. Set aside.
  • In a stand mixer affixed with the paddle attachment, beat the butter at medium speed until pale and fluffy, about one minute.
  • Reduce the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time until each addition is well-incorporated. Increase speed to medium and beat for about a minute, scraping down the sides if necessary, until light and fluffy.
  • Reduce the heat to low and slowly drizzle in the cinnamon red hot syrup. Add the pulverized candies and the pinch of salt and mix, scraping down the sides of the bowl as needed, until well-combined.
  • Assemble the cookies
  • Note: I like to use a pastry bag or a Ziploc bag with a frosting tip to make quick work of filling sandwich cookies, but you can use a knife, too.
  • Turn half of the cookies upside down and add about 2 - 3 tablespoons of frosting to each upside-down cookie by simply squeezing a generous circle of icing from your pastry bag or Ziploc bag, or spread with a knife. Top with the second cookie.
  • Cookies will keep in an airtight container at room temperature for 2 - 3 days.

CINNAMON COOKIES



Cinnamon Cookies image

These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!

Provided by PetesNina

Categories     Dessert

Time 30m

Yield 48 serving(s)

Number Of Ingredients 9

1 cup sugar
1/2 cup butter
1 large egg
1 teaspoon vanilla
1 1/2 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
cinnamon sugar

Steps:

  • In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
  • Combine flour, cinnamon, baking powder and salt.
  • Add to butter mixture.
  • Blend well.
  • Cover and refrigerate 2 hours or till firm enough to roll into balls.
  • Shape dough into small balls about 3/4-inch in diameter.
  • Roll in cinnamon sugar to coat.
  • Set cookies 1-inch apart on lightly greased cookie sheets.
  • Bake at 350° for 10 minutes or till the edges are lightly browned.
  • Cool slightly on pans, then remove to racks to cool completely.

Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6

CINNAMON STICKS (COOKIES)



Cinnamon Sticks (cookies) image

I like these because they are easy to make and they use the egg whites left over from spritz cookies. I got this from an old Better Homes and Gardens magazine.

Provided by Katra Diesel

Categories     Dessert

Time 1h15m

Yield 28-32 cookies

Number Of Ingredients 6

2 egg whites
1/2 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
2 drops cinnamon oil
1/4 cup margarine or 1/4 cup butter, melted and cooled

Steps:

  • Preheat oven to 350 degrees.
  • In a small mixer bowl beat egg whites till you form soft peaks, gradually add sugar till you form stiff peaks.
  • Stir together the flour and cinnamon.
  • fold into egg whites.
  • Stir together oil of cinnamon and margarine or butter; fold into egg white mixture.
  • Drop batter by 2 level measuring teaspoons onto a greased cookie sheet and spread with a spatula to a 3-inch circle, baking 2 or 3 cookies at a time allowing room to spread.
  • Bake for 6-7 minutes or till golden around the edges.
  • Let cool for only 2 0r 3 seconds, then loosen and quickly roll around a wooden spoon handle (a chopstick works well too).
  • Slid cookie onto a cooling rack and continue with other cookies.
  • Repeat with remaining batter, using a clean greased cookie sheet for each batch.
  • NOTE: If the cookie becomes too stiff to roll return to the oven for one minute.

Nutrition Facts : Calories 37.9, Fat 1.6, SaturatedFat 0.3, Sodium 23, Carbohydrate 5.4, Fiber 0.1, Sugar 3.6, Protein 0.5

PINEAPPLE CINNAMON STUFFED ACORN SQUASH



Pineapple Cinnamon Stuffed Acorn Squash image

Show off your creativity in the kitchen with this surprising recipe. Preparation time: 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Vegetables     Squash     Acorn Squash Side Dish Recipes

Yield 6

Number Of Ingredients 6

1 large acorn squash
2 teaspoons ground cinnamon
½ cup crushed pineapple, drained
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut the squash in half, and remove the seeds and any excess membrane. Place cut side up in a baking dish. Cover the dish and bake for 45 minutes.
  • Meanwhile, combine the cinnamon, pineapple, nutmeg, allspice, and ginger. When squash has been cooked, remove from oven. Let cool down for 10 minutes.
  • Carefully scoop out the pulp from both halves and combine with the pineapple and cinnamon mixture. Replace mixture into shells and return to the oven and bake for 7 minutes until pineapple is hot and bubbly.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 14.9 g, Fat 0.3 g, Fiber 2.2 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 5.5 g

CINNAMON TOAST CRUNCH COOKIES



Cinnamon Toast Crunch Cookies image

Cinnamon Toast Crunch Cookies are buttery, soft and loaded with your favorite cinnamon sugar cereal crushed right into the dough!

Provided by Shelly

Categories     Cookies

Time 20m

Number Of Ingredients 10

4 cups Cinnamon Toast Crunch cereal, divided
1 cup butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
3/4 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
2 cups all purpose flour
*optional: 1/2 cup white chocolate chips to melt for drizzle

Steps:

  • Preheat oven to 350°F. Line a baking sheet with parchment, set aside.
  • Place 3 cups of Cinnamon Toast Crunch cereal in a large zip-top bag and seal. Reserve the remaining 1 cup of cereal. Using a rolling pin, crush the cereal until it is a fine crumb. Alternately you can do this step in a food processor or blender. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together for 2 minutes. Add in the eggs, vanilla, baking powder, salt and cinnamon, and continuing mixing until combined and smooth, scraping sides of the bowl as necessary.
  • Turn the mixer to low and add in the flour until just combined. Mix in the crushed cereal until evenly incorporated. Stir in the reserved cup of uncrushed cereal.
  • Using a medium (2- tablespoon) cookie scoop, portion out the dough and place 2- inches apart on the prepared baking sheet. Bake for 9 - 10 minutes until edges begin to golden.
  • Transfer to a wire rack to cool completely.
  • If desired melt white chocolate in a microwave-safe bowl in 20 second increments, stirring after each, until melted. Drizzle on top of the cookies.

Nutrition Facts : ServingSize 1 cookie, Calories 174 calories, Sugar 10.5 g, Sodium 85.5 mg, Fat 8.9 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 0.8 g, Protein 2.1 g, Cholesterol 35.8 mg

CINNAMON COOKIES RECIPE



Cinnamon Cookies Recipe image

Quick and easy cinnamon cookies recipe, requiring simple ingredients and loaded with cinnamon! They are soft and chewy on the inside, crispy on the outside.

Provided by CakeWhiz

Categories     Cookies

Time 1h25m

Number Of Ingredients 9

1/2 cup Butter (Unsalted)
1 cup Granulated sugar
1 Egg (Large)
1 tsp Vanilla extract
1.5 cup All-purpose flour
2 tsp Cinnamon powder
1 tsp Baking powder
1 cup Granulated sugar
1.5 tsp Cinnamon powder

Steps:

  • In a mixing bowl, cream together butter and sugar until light and fluffy.
  • Add egg and vanilla extract and mix until just combined.
  • In a separate bowl, whisk together flour, cinnamon powder, baking powder.
  • Dump this dry mixture into the wet mixture and mix until just combined. Use your hands, if necessary, to mix everything together into a cookie dough consistency.
  • Cover and chill in the fridge for about 1 hour so that it's easier to handle and don't spread while baking.
  • Scoop out small portions of the dough and roll them into balls.
  • In a small bowl, mix together sugar and cinnamon.
  • Roll cookie dough balls in cinnamon sugar until fully coated.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees for 10-12 minutes or until cookies are golden brown and edges are firm.
  • Let the cookies cool down and enjoy!

Nutrition Facts : Calories 78 kcal, Carbohydrate 13 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 22 mg, Sugar 10 g, ServingSize 1 serving

CINNAMON COOKIES



Cinnamon Cookies image

Categories     Dessert     Bake     Christmas     Winter     Cinnamon     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 6 dozen

Number Of Ingredients 14

For cookies:
2 cups sifted all-purpose flour (sift before measuring)
2 1/2 teaspoons cinnamon
1/2 teaspoon salt
1 cup walnuts (4 ounces)
1 cup granulated sugar
1 stick (1/2 cup) unsalted butter, softened
2 large eggs, beaten
For icing and decoration:
2 teaspoons powdered egg whites
2 tablespoons warm water
1 1/4 cups sifted confectioners sugar (sift before measuring)
1 drop of fresh lemon juice
1/2 cup finely chopped walnuts (2 ounces)

Steps:

  • Make cookies:
  • Sift together flour, cinnamon, and salt.
  • Pulse walnuts with 2 tablespoons sugar in a food processor until finely ground (be careful not to grind to a paste).
  • Beat together butter and remaining sugar with an electric mixer until pale and fluffy. Beat in eggs until combined. Mix in flour mixture and nuts at low speed just until blended. Form dough into a disk and chill, wrapped in plastic wrap, until firm, about 1 hour.
  • Preheat oven to 325°F.
  • Keeping remaining dough chilled, roll out half of dough 1/4 inch thick on a lightly floured surface. Cut out cookies with a 2 1/2- to 3-inch floured cookie cutter. Chill scraps.
  • Arrange cookies 1 inch apart on greased baking sheets.
  • Bake cookies in batches in middle of oven until firm but not browned, about 10 minutes. Transfer cookies to a rack to cool. Make cookies with remaining dough in same manner, rerolling scraps no more than twice.
  • Ice and decorate cookies:
  • Whisk together powdered egg whites and water, then stir in confectioners sugar and lemon juice until smooth and spreadable.
  • Spread a thin layer of icing on 1 cookie with a metal spatula or knife and sprinkle lightly with walnuts. (Use your imagination and decorate more elaborately if you like.) Decorate remaining cookies in same manner. Let icing harden, about 1 hour, before storing cookies.

GRINCH COOKIES



Grinch Cookies image

Sugar-topped, green Grinch cookies decorated with fun candy hearts will bring cheer to everyone at your holiday table.

Provided by vpecchia

Time 1h25m

Yield 18

Number Of Ingredients 12

1 ½ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup white sugar
1 large egg
½ teaspoon vanilla extract
7 drops green food coloring
2 tablespoons white sugar
1 teaspoon ground cinnamon
candy hearts, as needed

Steps:

  • Whisk flour, baking soda, cream of tartar, and salt together in a medium bowl.
  • Cream butter and 1 cup sugar in a large bowl. Beat in egg, vanilla, and food coloring. Gradually stir in the flour mixture.
  • Scoop dough with a medium cookie scoop into 1/8-cup balls. Place in a plastic container and refrigerate for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with parchment paper. Stir 2 tablespoons sugar and cinnamon together in a small bowl.
  • Remove dough from the refrigerator. Roll each ball in the cinnamon sugar and arrange on the prepared pan, about 2 inches apart. Press a candy heart into the center of each cookie.
  • Bake in the center of the preheated oven until edges are golden brown, 10 to 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.6 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 54.6 mg, Sugar 12.6 g

CINNAMON COOKIES



Cinnamon cookies image

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

120g softened salted butter
50g light brown muscovado sugar
150g golden caster sugar
3 tsp ground cinnamon
1 egg, lightly beaten
220g plain flour
50g raisins (optional)
1 tbsp icing sugar

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

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