Cinnamon Cookies


Cinnamon Cookies II image

Plenty of cinnamon taste in this one!

Recipe From

Provided by Mellan

Categories     Desserts     Cookies     Spice Cookie Recipes

Yield 18

Number Of Ingredients: 7

1 cup butter, softened
1 ½ cups white sugar
1 egg
1 ½ tablespoons molasses
2 ¼ cups all-purpose flour
1 ⅛ teaspoons baking soda
1 tablespoon ground cinnamon
Calories221.5 calories
Carbohydrate30.2 g
Cholesterol37.4 mg
Fat10.7 g
Fiber0.6 g
Protein2.1 g
SaturatedFat6.6 g
Sodium156.2 mg
Sugar17.7 g


  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and sugar.
  • Mix in egg and molasses, blending well.
  • Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
  • Drop by teaspoonfuls onto ungreased cookie sheet.
  • Bake for 10 to 12 minutes.


Oatmeal Cinnamon Cookies image

My family loves these big old-fashioned cookies. They're crisp, yet still chewy in the center, and the cinnamon makes them a little different from typical oatmeal cookies.

Recipe From

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients: 11

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
3 cups quick-cooking oats
Calories 208 calories
Fat9g fat (5g saturated fat)
Cholesterol38mg cholesterol
Sodium196mg sodium
Carbohydrate30g carbohydrate (17g sugars
Fiber1g fiber)
Protein3g protein.


  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats. , Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks.


Cinnamon Cookies image

Recipe From

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 24 cookies

Number Of Ingredients: 10

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
3/4 cup solid shortening, such a Crisco
1 1/2 cups sugar
1/4 cup molasses
1 large egg



Cinnamon and Sugar Cookies image

Recipe From

Provided by Megan Mitchell

Categories     dessert

Time 2h

Yield 23 to 24 cookies

Number Of Ingredients: 11

2 sticks (1 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup granulated sugar
2 teaspoons ground cinnamon


  • Make the cookie dough: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until lightly and fluffy, 2 to 3 minutes. Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then add the vanilla and mix on low speed until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, salt and baking soda. Whisk together. With the machine running on low speed, add the flour mixture and mix just until you no longer see any bits of flour.
  • Make the cinnamon sugar: Combine the sugar and cinnamon in a small bowl. Stir together and set aside.
  • Form and bake the cookies: Using a 2-inch ice cream or portion scoop, scoop the dough into 6 mounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon sugar and roll around to completely coat. Place on the prepared baking sheet, about 2 inches apart.
  • Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 11 to 13 minutes. The bottoms will get darker than the tops. Remove from the oven and let cool slightly on the baking sheet then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls and bake 6 cookies at a time.
  • Serve the cookies or store in an airtight container for up to 4 days.


Cinnamon-Swirl Cookies image

Inspired by classic cinnamon rolls, these dainty spirals swap sticky yeast bread for more manageable trappings but retain the intoxicating, iconic stripes of sugar and spice.

Recipe From

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients: 12

2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 teaspoon freshly grated orange zest
2 large eggs
2 ounces (4 tablespoons) unsalted butter, softened
1/2 cup light-brown sugar
1/2 cup dark-brown sugar
1/2 cup chopped walnuts, toasted (1 1/2 ounces)
1/2 teaspoon ground cinnamon


  • Make the dough: Sift flour, salt, and baking soda into a large bowl. Beat butter,sugar, and orange zest with a mixer on medium speed until smooth, about 3 minutes. Beat in eggs. Reduce speed to low. Add flour mixture gradually, and beat until just combined. Divide dough in half, wrap each half in plastic, and refrigeratefor 1 hour (or overnight).
  • Turn half the dough onto floured parchment. Roll into a 10-by-12-inch rectangle,then trim edges straight. Repeat with remaining half of dough. Transfer rectangles on parchment to a baking sheet, and refrigerate until firm but pliable,about 10 minutes.
  • Make the filling: Mix all the ingredientsin a small bowl until well combined. Crumble mixture evenly over rectangles. Starting on a long side, roll 1 rectangle into a log, and wrap it in the parchment. Repeat with remaining rectangle. Refrigeratelogs for 1 hour (or overnight).
  • Preheat oven to 350 degrees. Cut each log crosswise into 1/4-inch-thick slices. Transferto parchment-lined baking sheets, and bake until edges are golden brown, about 19 minutes. Let cool on sheets on wire racks. Cookies will keep, covered, for up to 3 days.

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