Cinnamon Crisp Cookies Recipes

CINNAMON CRISPS

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the sugar, shortening, egg, salt and 2 cups flour; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Combine filling ingredients; set aside. Punch dough down; divide in half. On a floured surface, roll each portion into a 12-in. square. Spread filling over dough. Roll up tightly jelly-roll style; pinch to seal., Cut into 1-in. slices; place on greased baking sheets (four slices per sheet). Cover with waxed paper; flatten slices with palm of hand into 3-in. circles. Cover and let rise until doubled, about 30 minutes., Cover with waxed paper and flatten or roll into 5-in. circles. Brush with butter. Combine the sugar, cinnamon and pecans; sprinkle over butter. Cover with waxed paper; roll or flatten again. Discard waxed paper., Bake at 400° for 10-12 minutes or until browned. Serve warm.

CINNAMON CRISPS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Crush the corn flakes (should yield about 1 1/4 cups).
• Cream the butter or margarine with the shortening. Add the eggs and the sugar and beat until fluffy. Stir in the flour, cinnamon and baking soda, mixing well. Stir in the corn flakes.
• Drop by spoonfuls onto ungreased cookie sheets and bake at 400 degrees F (205 degrees C) for about 9 minutes or until light brown. Let stand for 1 minute then cool on wire racks.

CINNAMON CRISPS COOKIES [SNICKERDOODLES]

Steps:

• Place butter and 3/4 cup of sugar in a bowl and beat until light and fluffy. Add egg and beat well.
• Sift together flour, baking powder, baking soda. Now, stir into butter mixture.
• Turn dough onto a lightly floured surface and knead briefly. Wrap in plastic food wrap and refrigerate for 30 minutes or until firm.
• Place cinnamon and remaining 1/4 cup of sugar in a small bowl and mix to combine. Roll dough into small balls, then roll balls in sugar/cinnamon mixture.
• Place 2 inches apart on lightly greased baking trays and bake at 350 degrees for 4-8 minutes or until golden.
• Remove to wire racks to cool.

CINNAMON CRISP COOKIES

Steps:

• Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
• Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
• Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
• Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.

EASY CINNAMON-SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt; set aside. With an electric mixer, cream butter and 1 2/3 cups sugar until light, scraping down sides of bowl as needed. Add egg and vanilla; beat until combined. Add flour mixture; beat, scraping bowl as needed, until dough comes together when squeezed (it will appear dry).
• Make the topping: In a small bowl, mix together remaining 1/4 cup sugar and cinnamon.
• Shape dough. Scoop 48 level tablespoons. Squeeze each tightly with fist; roll into balls. Roll balls in topping to coat evenly. Place 1 1/2 inches apart on baking sheets; flatten with bottom of a glass. Sprinkle tops with remaining topping (there may be excess).
• Bake, one sheet at a time, until tops are puffed and crackly, and bottoms are golden brown, 10 to 12 minutes. Cool slightly on sheets; transfer to a rack to cool completely.

CINNAMON-SUGAR CRISPS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well. Shape into a 12-in. roll; wrap in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Decorate with sprinkles. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CINNAMON APPLE CRISP

Steps:

• Heat oven to 350°F.
• Arrange apples in ungreased square baking dish, 8x8x2 inches.
• Stir together remaining ingredients except ice cream until crumbly; sprinkle over apples. Bake 35 to 45 minutes or until apples are tender. Serve warm with ice cream.

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.

CRACKLY CINNAMON SUGAR COOKIES

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a stand mixer fitted with paddle attachment, beat butter with both sugars on medium speed until light and fluffy, 2 minutes. Beat in egg and vanilla. Reduce speed to low; gradually add flour mixture. Beat until combined.
• Scoop dough using a 1 1/2-inch scoop (about 1 1/2-tablespoons); transfer to parchment-lined baking sheets, 2 inches apart. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush and sprinkle with more sanding sugar.
• Bake, rotating sheets halfway through, until cookies are just beginning to brown at edges, 12 to 14 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.