Sand Cookies With Cinnamon Recipes

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SLICE-AND-BAKE CINNAMON BUN COOKIES



Slice-and-Bake Cinnamon Bun Cookies image

Don't let these treats fool you! They may look like cinnamon buns, but their slight crunch and chewy middles are all cookie.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield about 14 cookies

Number Of Ingredients 12

One 16.5-ounce tube refrigerated sugar cookie dough
1/2 cup all-purpose flour
1/2 teaspoon baking powder
3 tablespoons unsalted butter, at room temperature
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1 tablespoon whole milk
1 tablespoon unsalted butter, melted
Pinch of kosher salt

Steps:

  • For the cookies: Crumble the cookie dough into a large bowl and let sit until softened, about 10 minutes. Meanwhile, line a 9-inch square cake pan with plastic wrap.
  • Add the flour and baking powder to the cookie dough and mix by hand to combine. Transfer the dough to the prepared pan. Add another piece of plastic on top and press the dough into an even layer. Refrigerate until firm, about 15 minutes.
  • Combine the butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl.
  • Remove the top layer of plastic from the dough, then transfer the dough on top of the bottom layer of plastic to a work surface. Spread the butter mixture over the dough, leaving a 1/4-inch border. Roll the dough into a log, using the plastic wrap to keep it tight. Wrap the cylinder in plastic and freeze until solid, about 2 hours.
  • When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
  • Cut 1/4 inch off each end of the cylinder with a very sharp knife to reveal the cinnamon swirl. Cut the cylinder into about 1/2-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake until just cooked and barely golden on the edges, about 15 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  • For the glaze: Combine the confectioners' sugar, milk, butter and salt in a small bowl. Whisk until smooth. Transfer the mixture to a small piping bag and pipe the icing back and forth in thin stripes over the cookies.

CINNAMON, SPICE AND EVERYTHING NICE COOKIES



Cinnamon, Spice and Everything Nice Cookies image

Cookies.....soft, chewy, with a burst of cinnamon.

Provided by LINDA STEMMONS

Categories     Desserts     Cookies     Molasses Cookie Recipes

Time 1h

Yield 60

Number Of Ingredients 12

1 ½ cups shortening
2 cups white sugar
2 eggs
2 tablespoons vanilla extract
½ cup light molasses
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 (10 ounce) package HERSHEY®'S Cinnamon Chips
1 cup white sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees F).
  • In a large bowl, cream together the shortening and 2 cups sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and molasses. Combine the flour, baking soda, salt, nutmeg and ginger; stir into the sugar mixture until well blended. Mix in cinnamon chips. Dough will be stiff. Roll into walnut sized balls and roll each ball in remaining sugar. Place cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
  • Bake for 8 to 10 minutes in the preheated oven, or until tops are crackled. Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 151.4 calories, Carbohydrate 21.4 g, Cholesterol 6.4 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 2.2 g, Sodium 175 mg, Sugar 14.4 g

SAND DOLLAR COOKIES



Sand Dollar Cookies image

Before the military relocated our family, my children had never lived near the ocean. I came up with this special treat with a beach theme-it made our move even more fun!-Michelle Duncan of Callaway, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 1-1/2 dozen.

Number Of Ingredients 8

1-1/2 cups butter, softened
2/3 cup confectioners' sugar
3 tablespoons sugar
4 teaspoons almond extract
2-2/3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
Slivered almonds and cinnamon sugar

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in extract. Combine the flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 325°. Roll each portion of dough between waxed paper to 1/8-in. thickness. Cut with a 3-1/2-in. round cookie cutter dipped in flour. Using a floured spatula, place 1 in. apart on ungreased baking sheets. Brush with egg. Decorate with almonds to resemble sand dollars and sprinkle with cinnamon sugar. , Bake 12-16 minutes or until edges begin to brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 240 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 227mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 0 fiber), Protein 3g protein.

CINNAMON SUGAR COOKIES



Cinnamon Sugar Cookies image

A traditional refrigerator cookie rolled in cinnamon sugar before baking. Great for making ahead of time.

Provided by MARBALET

Categories     Desserts     Cookies     Sugar Cookies

Time 4h45m

Yield 60

Number Of Ingredients 10

1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup butter
¼ cup white sugar
¾ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
½ cup white sugar
2 ½ tablespoons ground cinnamon

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.

Nutrition Facts : Calories 45.3 calories, Carbohydrate 7.4 g, Cholesterol 7.2 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 27.9 mg, Sugar 5.2 g

CRACKLY CINNAMON SUGAR COOKIES



Crackly Cinnamon Sugar Cookies image

These easy drop cookies are a cinch to make but have a taste that's truly next level. After the dough gets mixed with a generous amount of cinnamon and vanilla, it's portioned out onto baking sheets and topped with a double coating of fine sanding sugar to create a crisp, crackly top once baked.

Provided by Shira Bocar

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 30

Number Of Ingredients 10

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 tablespoons packed light-brown sugar
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
Fine sanding sugar, for sprinkling

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.

SAND COOKIES



Sand Cookies image

This was my husband's grandmother's recipe. I was told to keep this in the family, so don't tell, OK? These cookies are melt-in-your mouth. My husband eats these by the batch. They make 4 dozen, which sustains him for 2 days...

Provided by kraizeemom

Categories     Drop Cookies

Time 43m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 7

1/2 lb soft margarine
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon vinegar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
6 ounces mini chocolate chips (1/2 bag)

Steps:

  • Preheat oven to 275 degrees.
  • Beat margarine and sugar for 5 minutes.
  • Dissolve soda in vinegar.
  • Add to butter mixture.
  • Add vanilla.
  • Beat in flour.
  • Add in chocolate chips.
  • Drop by teaspoonfuls on ungreased cookie sheets.
  • Bake for 28-30 minutes.

Nutrition Facts : Calories 77.4, Fat 4.9, SaturatedFat 1.3, Sodium 77.7, Carbohydrate 8.4, Fiber 0.3, Sugar 5.1, Protein 0.6

SAND COOKIES WITH CINNAMON



Sand Cookies With Cinnamon image

Make and share this Sand Cookies With Cinnamon recipe from Food.com.

Provided by Food From Portugal

Categories     Portuguese

Time 40m

Yield 16 serving(s)

Number Of Ingredients 6

7 ounces all-purpose flour
5 1/3 ounces softened margarine
4 1/2 ounces sugar
1 teaspoon baking powder
zest of one lemon
sugar, and cinnamon for dusting

Steps:

  • Preheat the oven to 180ºC / (350ºF).
  • In an electric mixer, beat on medium speed the sugar, margarine and the lemon zest until a creamy mixture. Reduce the mixer speed to low, add the flour mixed with the baking powder and mix until obtain a compact mixture.
  • Mold small portions of the dough with your hands and place them in muffin pans. Bake about 15 minutes until they begin to turn golden brown.
  • Remove the cookies from oven and let cool slightly. Unmold and sprinkle the cookies with sugar and cinnamon.

Nutrition Facts : Calories 144.4, Fat 7.7, SaturatedFat 1.6, Sodium 112.1, Carbohydrate 17.7, Fiber 0.3, Sugar 8, Protein 1.4

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