Best 8 Cinnamon Sugar Cookie Recipes

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-RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 350F. Lightly coat a baking sheet with cooking spray.
• Whisk flour, baking powder, cinnamon and salt in a medium bowl.
• Whisk sugar, butter, egg and vanilla in a large bowl. Add flour mixture, oats and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
• Bake until golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.

EASY CINNAMON-SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees. Grease cookie sheets.
• In a large bowl, combine sugar and butter. Beat until light and fluffy.
• Add egg and blend well.
• Gradually stir in flour and 1 teaspoon of the cinnamon. Mix until blended.
• Cover with plastic wrap and refrigerate 1 hour for easier handling.
• In a small bowl, combine 2 Tablespoons of sugar and remaining 2 teaspoons of cinnamon. Mix well.
• Shape dough into 1 1/2-inch balls. Roll the balls in the cinnamon-sugar mixture. Place two inches apart on greased cookie sheets. With the bottom of a glass, flatten to 1/4-inch thickness.
• Bake at 350 degrees for 11-15 minutes or until firm to the touch. Immediately remove from cookie sheets and place on wire 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 COOKIES

Steps:

• In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
• Combine flour, cinnamon, baking powder and salt.
• Add to butter mixture.
• Blend well.
• Cover and refrigerate 2 hours or till firm enough to roll into balls.
• Shape dough into small balls about 3/4-inch in diameter.
• Roll in cinnamon sugar to coat.
• Set cookies 1-inch apart on lightly greased cookie sheets.
• Bake at 350° for 10 minutes or till the edges are lightly browned.
• Cool slightly on pans, then remove to racks to cool completely.

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 SUGAR CRACKLE COOKIES

Steps:

• Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture., In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool.

CINNAMON SUGAR COOKIES

Steps:

• Make the dough: In a large bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two 3/4-inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
• Roll out and freeze: Place one disk between two sheets of floured parchment paper; roll out to an 1/8-inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters; if dough gets soft, chill 10 minutes. (To bake right away, follow directions in step 3.) Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk. Place baking sheet in freezer; once frozen, transfer shapes to a resealable plastic bag. Freeze up to 1 month.
• Bake: Preheat oven to 325. Line baking sheets with parchment; bake, decorating if desired (see note, below), until edges are golden, 10 to 15 minutes, rotating sheets halfway through-this time range applies whether dough is frozen or not. Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely.