Cinnamon Sugar Cookies With Coconut Flour Recipes

COCONUT SUGAR COOKIES

Steps:

• Whisk the vanilla and egg in a small bowl and set aside.
• In a large bowl with a hand-held mixer, cream the butter until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the coconut sugar and continue beating until light, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture, beating for about 1 minute. Sift the flour with the salt in a small bowl. Reduce the mixer speed to low, then add the flour mixture, mixing just until blended.
• Turn the dough out of the bowl. Divide the dough in half and place each half between 2 pieces of lightly floured parchment or waxed paper. Use a rolling pin to flatten the dough into a disk about 1/4 inch thick. Slide the dough/parchment sheet onto a flat baking sheet or on the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment (or use nonstick baking sheets).
• Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut the cookies with a 1 1/2-inch round or decorative-shaped cookie cutter directly on the parchment. Use a spatula to transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the other sheet of dough. Any excess dough can be re-rolled, refrigerated and cut.
• Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool.

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.

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.

COCONUT FLOUR COOKIES

Steps:

• Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
• Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
• Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

CINNAMON SUGAR COOKIES

Steps:

• In a large bowl, cream the butter, sugars and oil. Add eggs and vanilla; mix well. Add flour, salt, baking soda, cream of tartar and cinnamon. Stir in the pecans if desired. Cover and refrigerated for 3 hours or until easy to handle., Roll into 1-in. balls. Place 2-in. apart on greased baking sheets; flatten with the bottom of a glass dipped in sugar. If desired, sprinkle with cinnamon sugar. , Bake at 375° for 10-12 minutes or until set.

CINNAMON SUGAR COOKIES (WITH COCONUT FLOUR)

Steps:

• Combine eggs, sugar (reserve 1 tbsp)vanilla and butter. Mix well. Stir in coconut flour. Let mixture rest for 5 mins to allow it to thicken. Combine cinnamon with the reserved 1 tbsp of sugar. Form dough into 1 1/2 inch balls and roll in cinnamon mixture, coating thoroughly. Place on cookie sheet 1 inch apart. Flatten. Bake at 375 for 15 mins. Enjoy.

MRS. FIELDS CINNAMON SUGAR COOKIES

Steps:

• Preheat oven to 300 degrees.
• In a small bowl, combine sugar and cinnamon for topping. Set aside.
• In a medium bowl combine flour, soda and salt. Mix well with a whire whisk and set aside.
• In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.
• Add the flour mixture and blend at low speed just until combined. Do not overmix.
• Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
• Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.