Easy Cinnamon Sugar Cookies Recipes

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.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• On a large piece of waxed paper, sift together the flour, baking soda, salt, cinnamon, cloves and ginger.
• Cream the shortening and 1 cup of the sugar in a stand mixer fitted with the paddle attachment. Add the flour mixture and mix to combine. Mix in the molasses and the egg. Cover the dough in plastic wrap and chill until firm, 1 hour.
• Roll the dough into 1-inch balls. Roll the dough balls in the remaining 1/2 cup sugar and place on an ungreased cookie sheet, spaced 1- to 1 1/2-inches apart.
• Bake for 20 minutes. Transfer the cookies to a wire rack to cool. Store in an airtight container.

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.

Steps:

• Make the cookie dough: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until lightly and fluffy, 2 to 3 minutes. Next, with the machine running on low speed, add the eggs one at a time until incorporated, stopping and scraping down the sides of the bowl after each addition. Then add the vanilla and mix on low speed until fully incorporated.
• In a medium bowl, combine the flour, baking powder, salt and baking soda. Whisk together. With the machine running on low speed, add the flour mixture and mix just until you no longer see any bits of flour.
• Make the cinnamon sugar: Combine the sugar and cinnamon in a small bowl. Stir together and set aside.
• Form and bake the cookies: Using a 2-inch ice cream or portion scoop, scoop the dough into 6 mounds, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball. The dough will be very soft, so handle carefully and work quickly. Drop each ball into the cinnamon sugar and roll around to completely coat. Place on the prepared baking sheet, about 2 inches apart.
• Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 11 to 13 minutes. The bottoms will get darker than the tops. Remove from the oven and let cool slightly on the baking sheet then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls and bake 6 cookies at a time.
• Serve the cookies or store in an airtight container for up to 4 days.

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.

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.

Steps:

• In medium bowl, stir cookie mix, softened butter, flour and egg until dough forms. On floured surface, roll dough to about 1/4-inch thickness. Brush with melted butter.
• In small bowl, mix granulated sugar and cinnamon; sprinkle evenly over dough. Roll up dough jelly-roll fashion, starting at long side. Wrap roll in plastic wrap. Freeze 30 minutes or until firm.
• Heat oven to 375°F. Cut dough into 3/4-inch slices. On ungreased cookie sheet, place slices 2 inches apart.
• Bake 11 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix powdered sugar and milk until smooth. Drizzle over cooled cookies.