Cinnamon Cookiesno Sugar Recipes

SUGAR FREE CINNAMON COOKIES

Steps:

• Beat eggs and water until light and fluffy. Beat in sugar replacement.
• and ground cinnamon. Combine flour, baking soda and salt in sifter; sift.
• half of the dry ingredients over egg mixture. Fold to completely blend.
• Repeat with remaining dry ingredients.
• Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart.
• Bake at 375 degrees F (190 degres C) for 10 to 12 minutes.

CINNAMON COOKIES/NO SUGAR

Steps:

• Beat eggs and water until light and fluffy. Beat in sugar replacement and cinnamon. Cobine flour, baking soda and salt in siftfer; sift half the dry ingredients over egg mixture. Fold to completely blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches apart. Bake at 375℉ (190℃). for 10 to 12 minutes.

CINNAMON SUGAR BUTTER COOKIES II

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine the 3 tablespoons white sugar and the cinnamon in a small bowl and set aside.
• Blend dark brown sugar and white sugar in a large bowl with mixer on medium speed. Add butter and blend until grainy. Add eggs and vanilla extract, mixing until light and fluffy.
• Whisk flour, baking soda and salt together in a separate bowl. Add to sugar mixture, mixing at low speed just long enough to combine. Overmixing makes tough cookies!
• Roll dough into 1inch balls, then roll each ball into cinnamon-sugar to coat. Place cookies on ungreased cookie sheets and bake at 300 degrees F (150 degrees C) for 18 to 20 minutes. Remove from sheets and let cool on racks.

CINNAMON-FREE MOLASSES SUGAR COOKIES

Steps:

• Preheat over to 350°.
• In a medium mixing bowl, mix flour, baking soda, ginger, and nutmeg together.
• In a large mixing bowl, beat oil, sugar, molasses, and egg together.
• Fold in the dry ingredients no more than a quarter of a cup at a time.
• Drop by the teaspoonful onto a cookie sheet.
• Bake for 10-12 minutes or until only slightly brown on the edges.

CINNAMON SUGAR COOKIES

Steps:

• Sift together the flour, baking soda, and salt; set aside. In a medium bowl, cream butter with 1/4 cup white sugar and brown sugar. Mix in egg and vanilla. Add the sifted dry ingredients, and mix until well blended. Divide dough into 3 equal portions. Roll into logs 2 inches in diameter, wrap, and refrigerate for 3 to 4 hours. These logs can be frozen for up to 6 weeks.
• Preheat oven to 350 degrees F (175 degrees C). Mix 1/2 cup sugar and cinnamon on a flat plate or a piece of wax paper. Unwrap dough logs, and roll in the cinnamon mixture. Cut into 1/4 inch slices, and place 2 inches apart onto ungreased cookie sheets.
• Bake 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Baked cookies can be kept in an airtight container for up to 2 weeks.

NO BAKE COOKIES II

Steps:

• Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
• Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.