Best Cinnamon Butter Cookies Recipes

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.

LOW-CARB ALMOND CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern.
• Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

PEANUT BUTTER CINNAMON SNAP COOKIES

Steps:

• In a large bowl, cream butter, peanut butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, molasses and orange juice. In another bowl, whisk flour, cinnamon and baking soda; gradually beat into creamed mixture., Divide dough into 3 portions. Shape each into a disk; wrap tightly. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3¼-in. star-shaped cookie cutter. Place 2 in. apart on parchment paper-line baking sheets. Bake until edges are firm / edges begin to brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Combine glaze ingredients; drizzle over cookies. Let stand until set. Store between pieces of waxed paper in airtight containers.

CINNAMON SUGAR BUTTER COOKIES I

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, combine 4 tablespoons white sugar and 2 tablespoons cinnamon for topping. Set aside.
• In a medium bowl, combine the flour, baking soda and salt. Mix with wire whisk and set aside.
• In a large bowl, beat together both sugars on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla, mix at medium speed until fluffy. Add the flour mixture a little at a time on low to medium speed just until combined.
• Shape dough into 1 inch balls and roll each ball into the cinnamon-sugar mixture. Place on ungreased cookie sheet, about 2 inches apart. Bake about 13-18 minutes until lightly golden. Place immediately on a flat surface to cool.

CINNAMON SUGAR BUTTER COOKIES

Steps:

• Preheat oven to 300°F
• 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 wire whisk; 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 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 on ungreased cookie sheets, 2-inches apart.
• Bake for 18-20 minutes or until done.
• Immediately transfer cookies with a spatula to a cool, flat surface.
• (I'm not sure of the yield, so I've just included an estimate).

SPEKULATIUS 1 (CINNAMON, ALMOND & GINGER BUTTER COOKIES)

Steps:

• Preheat oven to 400 Fahrenheit (200 Centigrade / Gas Mark 6).
• Grease a baking sheet.
• Mix the flour and Baking powder together in a bowl.
• Make a well in the middle and put in the egg, sugar and spices and slowly work it all into a thick dough.
• Cut the cold butter into pieces and together with the ground almonds put on top of dough.
• Cover it all with a little more flour and knead it well to form a smooth dough. Note: If the dough is too sticky or gets warm, cool it a little in the refrigerator.
• Some recipes call for the dough to be left to rest for an hour in the refrigerator at this point.
• Roll out the dough nice and thin (they *are supposed* to be about 1/8th inch thick). If using flaked almonds on the top, sprinkle a few over the dough and pat into it very lightly.
• Cut out the cookies with Christmas Cookiecutters.
• Put Cookies onto greased baking sheet.
• Bake at 400F / 200C (Gas Mk 6) on the top slot in the Oven for about 15 minutes.
• Normally cut into Christmas tree, people, partridge and gift parcel shapes.
• Lightly Adapted From recipe posted by : Brigitte Sealing, Cyberealm BBS, Watertown, NY 315-786-1120.
• These are known as Speculaas or Speculoos in Belgium and the Belgians claim to have invented them :) Some German recipes call for ground hazelnuts rather than ground almonds but Belgian recipes don't. I've had them with hazelnuts in and they're very nice, so given the price of ground almonds -- :).

CINNAMON SUGAR BUTTER COOKIES MIX IN A JAR

Steps:

• 1. Layer the above ingredients in a 1-quart jar. Mix 3 tablespoons sugar and 1 tablespoon ground cinnamon and put into a small zip-top bag. Label the bag "Cinnamon Sugar Topping" and attach it to the outside of the jar.
• 2. Attach the following recipe on a gift tag: Cinnamon Sugar Butter Cookies: Heat oven to 300 degrees F. In a large mixing bowl, combine contents of jar with 1 cup softened salted butter, 2 large eggs and 2 teaspoons vanilla extract. Mix until well combined. Shape dough into 1-inch balls and roll each ball in Cinnamon Sugar Topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

CINNAMON BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flour, soda and salt; set aside.
• In a large bowl, blend sugars with a mixer. Add butter and mix.
• Add eggs and vanilla. Mix until light and fluffy.
• Add flour mixture and blend just until combined. Do not overmix.
• Shape dough into 1-inch balls.
• Roll in combination of remaining sugar and cinnamon.
• Place 2-inches apart on ungreased cookie sheets.
• Bake for 18-20 minutes.
• Remove immediately from pan and cool.

MRS FIELDS CINNAMON SUGAR BUTTER COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 300~F. 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 wire 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 eggs and vanilla extract. Mix at medium speed until light annd 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 on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

PEANUT BUTTER CINNAMON COOKIES

Steps:

• 1. Mix the first 5 ingredients in a medium bowl.Set aside. Beat butter, sugars, peanut butter ,egg and vanilla in a large bowl with mixer on medium speed until well blended, about 2 minutes. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough for 2 hours or until firm.
• 2. Heat oven to 375^. Shape dough into 1-inch ball. Roll in the cinnamon/sugar mixture to coat well. Place about 3 inches apart on and ungreased baking sheet. Gently flatten with fork tines, pressing a crisscross pattern onto tops of cookies; or use your meat tenderizer to press gently make a pattern on tops.
• 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

PORTUGUESE CINNAMON BUTTER COOKIES (RAIVAS)

Steps:

• Line cookie sheets with parchment or foil.
• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
• Stir the flour and cinnamon together and set aside.
• Beat the butter and sugar in a bowl with an electric mixer that has a paddle attachment until soft and light, about 2-3 minutes.
• Beat in the eggs one at a time, beating smooth after each addition.
• By hand, use a rubber spatula to stir in the flour mixture.
• Scape the dough out onto a lightly floured work surface and fold the dough over onto itself 2 or 3 times until it's smooth.
• Roll the dough into a cylinder and divide it into 6 equal pieces.
• Cut each of the 6 pieces of dough in half, then in half again, making 24 pieces of dough in total.
• Roll one piece of dough into a rope about 20 inches long and join the ends to make it a circle.
• Place the circle on one of the prepared pans and puch into a frown or inch worm shape(still with space in the middle), then just push the dough in at random spots making an irregular shape to crinkle it.
• Continue with the remaining pieces of dough, placing 9 on each pan.
• Bake the raivas until they are slightly puffed, deep golden, and firm when pressed with a fingertip, about 12-15 minutes.(Change the position of pand from upper to lower rack at least once during baking).
• Slide the papers from the pans to racks, to cool the cookies.
• Store in a container for up to a week.

CINNAMON (OR CARDAMON) BUTTER COOKIES

Steps:

• 1. Bring butter to room temperature. Cream butter to the consistency of mayonnaise.
• 2. Mix and sift flour, p. sugar, and corn starch. Add to butter mixture, creaming constantly.
• 3. Add cinnamon.
• 4. Chill thoroughly.
• 5. Roll into small balls, about 1 inch diameter, and place on cookie sheets. (I use a small Pampered Chef scoop and drop onto parchment covered cookie sheets.) Can also be used in a pastry tube. For best results, do not use air-bake pans.
• 6. Flatten with floured tines of a fork. I suggest keeping the dough as cold as possible throughout steps 5 and 6 by working quickly and refrigerating dough when not working with it.
• 7. Optional: We add colored sugar to the tops, since we make these during the Christmas season, before baking.
• 8. Bake in a 325 degree F oven for approximately 20 minutes, OR until delicately browned. (For best results, watch them carefully to be certain they are slightly browned but only slightly browned. That's when they have the perfect texture (after they cool)!
• 9. Cool on wire racks.
• 10. Enjoy your tender, delicate, subtly flavored little butter cookies!

PEANUT BUTTER CINNAMON COOKIES

Steps:

• 1. Mix flour, 2 tablespoons cinnamon, baking soda, baking powder and salt in a medium bowl. Put aside.
• 2. Blend butter, 1 cup granulated sugar, brown sugar, peanut butter,egg and vanilla in a large bowl with electric mixer on a medium speed until well blended. Gradually add flour mixture on a lower speed until well blended. REFRIGERATE about 2 hours or until it is firm.
• 3. Preheat oven to 375 degrees. Mix remaining 1/2 cup sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. Shape the dough into 1 inch round balls. Roll in the cinnamon sugar mixture to coat. Place about 3 inches apart on an ungreased cookie sheet. Make a criss-cross design with a fork on the top to somewhat flatten the cookie. Be careful not to overbake.
• 4. Bake about 8 to 9 minutes or until lightly browned. Cool on cookie sheets for 1 minute. Remove to wire rack and cool completely. W Makes about 6 dozen cookies.
• 5. (If you run out of the cinnamon/sugar to roll the dough in, just make more by mixing 1/2 cup sugar and 1/2 teaspoon cinnamon.)
• 6. ENJOY !!!

CINNAMON BUTTER COOKIES

Steps:

• Cream together 1 cup butter and white sugar. Beat in the egg and 1 teaspoon vanilla. Combine together the sifted flour, salt and ground cinnamon and stir into butter mixture.
• Cover and chill dough for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Lightly flour a rolling pin. Roll out dough on lightly floured wax paper and cut with cookie cutter. As dough warms it becomes unworkable. Return to refrigerator as needed. Bake on ungreased cookie sheet 15-20 minutes until lightly browned.
• To Make Icing: Sift confectioners' sugar into mixing bowl. Add vanilla, salt, and butter. Add milk one tablespoon at a time while beating until spreadable consistency. Continue beating on medium for 10 minutes. Ice cookies.

BROWN BUTTER CINNAMON COCONUT COOKIES

Steps:

• If toasting the coconut, do so using whichever method you prefer. To brown the butter: Melt butter in a small saucepan over medium heat. Whisk constantly as the butter foams and eventually little brown bits form. Immediately pour into a large bowl and then place in the refrigerator. It will take about 1 hour for the butter to reach a soft, but not melted, consistency. In a medium bowl whisk together the flour, baking soda, salt, and cinnamon. When the browned butter has reached the right consistency, add the brown and granulated sugars to the large bowl and beat together for 2-3 minutes until creamy. Beat egg and vanilla into the butter/sugar mixture. Gradually beat the dry ingredients into the rest, forming a thick dough.
• Gently stir (or use hands if needed) the coconut into the dough. Refrigerate dough until cold, for about an hour. Preheat oven to 350 degrees. Line cookie sheet(s) with parchment paper or silpat (you'll need either 2 cookie sheets or use 1 sheet and bake in 2 batches:which is what I did).
• Roll chilled dough into 1-2 inch balls (mine were the sizes of ping pong balls) and place about 3 inches apart on cookie sheet(s). If desired, you can freeze the balls for 15 minutes prior to baking. Bake 10-12 minutes, until the edges are set. Let sit on the sheet for a few minutes before transferring to a cooling rack.

CRISPY BROWN BUTTER CINNAMON COOKIES | BAKE OR BREAK

Steps:

• Place the butter in a medium saucepan. Cook over medium heat, stirring frequently. Once the butter melts and begins to foam, continue to cook until brown specks begin to appear beneath the foam. The butter will have a nutty aroma. Remove from the heat and transfer to a large mixing bowl. Allow to cool about 10 minutes, or until warm to the touch but not hot.
• Whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• Using an electric mixer on medium speed, mix the cooled butter, brown sugar, and sugar until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
• Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Stir in the nuts. (The dough will be thick.)
• Cover and refrigerate the dough for 30 minutes.
• Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liners.
• Using a tablespoonful of dough at a time, form the dough into balls. Roll each ball of dough in cinnamon-sugar. Place the cookies on the prepared pans, leaving about 2 inches between cookies.
• Bake, one pan at a time, 14 to 16 minutes or until the edges are lightly browned.
• Cool on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pan to a wire rack to cool completely.

CINNAMON BUTTER COOKIES

Steps:

• 1. Cream butter, sugar, cinnamon, and vanilla until light and fluffy
• 2. Gradually stir in flour until well combined
• 3. Roll into 1-inch balls
• 4. Bake at 400 degrees for about 10 - 12 minutes
• 5. Cool completely on cooling rack
• 6. TO ADD TOPPINGS: For the cinnamon-sugar mixture and the cinnamon-sugar-walnut mixture: After rolling dough into balls, roll in topping of your choice then bake as directed. For the powdered sugar - roll cookies in powdered sugar after baking and still slightly warm. Then roll in powdered sugar again when completely cooled.