CINNAMON ROLL SUGAR COOKIES

This recipe for cinnamon bun sugar cookies is straightforward to form and can have you ever looking sort of a total baking rocker. You won’t believe how delicious these cookies are!

This dessert combines two of my favorite sweet treats — cinnamon rolls and sugar cookies. I mean, does it get any better than that? I feel not!

Sometimes taking two goodies and mixing them into one doesn’t quite compute. during this case, I’m happy to report that combining the flavour of cinnamon rolls and cookies clothed better than expected! These cinnamon and sugar cookies are so good!

The texture is nearly cake-like and is super soft and delicious. Then it’s topped with a luscious cheese frosting and a touch sprinkle of cinnamon. Pure heaven!

INGREDIENTS :

FOR THE COOKIES:

• 1 cup butter , softened
• 1 cup sugar
• 2 eggs
• 3 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 Tablespoon vanilla
• 3 cups flour
• 1/2 teaspoon salt

FOR THE FROSTING:

• 8 Tablespoons butter , softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 4 ounces cream cheese , softened
• 1-2 teaspoons milk or cream , as needed
• additional cinnamon , for sprinkling

INSTRUCTIONS  :

1. In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes.
2. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 7-9 minutes or until the bottom edges are just slightly golden brown. Remove to a cooling rack and let cool before frosting.
3. To make the frosting, beat together the cream cheese and butter until light and fluffy. Add the powdered sugar and beat until smooth. Add the vanilla and milk as needed to reach desired consistency. Beat until light and fluffy. Pipe onto cooled cookies in a spiral shape and sprinkle with cinnamon.

CHOCOLATE CHIP CHEESECAKE COOKIES

These cookies with cheese and mini chocolate chip simply melt in your mouth. Chocolate Chip Cheesecake Cookies  are simple, light and delicious, my favorite cookie recipe.

You can make a double dose, or two or more combinations. Therein way you get a few of various tastes, from one piece of dough.

CHOCOLATE CHIP CHEESECAKE COOKIES

Chocolate Chip Cheesecake Cookies are soft, and that they melt in your mouth. Kids love them the maximum amount as grownups, they're perfect for the entire family.

The traditional chocolate chip cookie gets a lift with the addition of cheese, cornstarch and vanilla. Crunchy outside, chewy inside – make the simplest thanks to start your day.

We love this great combo of mini chocolate chip and cheese. My family and friends are always so excited once I make them.

INGREDIENTS :

• 1/4 cup unsalted butter, room temperature
• 4 oz cream cheese, room temperature
• 1 large egg
• 1 tablespoon milk
• 1 1/4 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1 1/4 cup powdered sugar
• 5-6 tablespoon mini chocolate chip

INSTRUCTIONS :

1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
3. Add an egg, milk and vanilla extract and continue mixing.
4. Then, add powder sugar and mix some more until the mixture is fluffy. Put in dry ingredients and mix until you get fine dough.
5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
10. Transfer them to a wire rack to cool down completely.

LEMON SLICE AND BAKE COOKIES

If you wish lemon, you ought to try these yummy lemon slice-and-bake cookies which are light and filled with lemon flavor!  

Today I share my delicate lemon cookie recipe. These cookies are so light that you simply eat them like snacks. You ought to take care though as you don’t realize what percentage cookies you eat.

LEMON SLICE AND BAKE COOKIES

These cookies are crisp at the sides but not as crispy as my 4-Ingredient Easy Cinnamon Cookies.  The egg in these cookies makes them delicate.

It is a simple recipe but there are some details that you simply should take care with.  These cookies are slice and bake. You already know this from the title! I slice the cookies  1/5 inches (5 millimeters) thick.

INGREDIENTS :

• 130 g (1/2 cup and 1 tablespoon) unsalted butter, at room temperature, cut into cubes
• 105 g (1/2 cup) granulated sugar
• 30 g (2 tablespoons) lemon juice
• 280 g (2 cups) all-purpose flour (dip and sweep)
• 2 tablespoons (packed) lemon zest
• 1 large egg

INSTRUCTIONS :

1. Put the lemon zest and sugar in your mixing bowl and mix them with a fork or rub them with your fingertips.
2. Add butter and cream the mixture until it is light and fluffy with a hand-held mixer or with paddle attachment if using a stand-mixer.
3. Mix in the egg.
4. Add lemon juice and mix until combined.
5. Finally, on the low speed, add in flour gradually and mix until incorporated.
6. Divide the dough in half and put each on the plastic film. Make approximately 6 inches (15 cm) long, 2 inches (5cm) thick logs out of each dough and keep them in the freezer for 40 minutes, or 4-5 hours in the fridge until they are firm.
7. Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat. Set aside.
8. Remove the doughs from the freezer and cut them into 1/5 inch(5mm) thick slices and bake for 6-7 minutes until they slightly change color. Turn off the oven and keep them for an extra 5-6 minutes until the edges are lightly golden brown. Remove the cookies from the oven and let them cool for 5 minutes on the baking sheet before transferring them to a wire rack to completely cool.

CARAMEL APPLE COOKIES

A tart apple can work well during this sweet cookies instruction. I used a eating apple apple, however Honeycrisp would even be nice in these cookies.

The cookie itself is soft and a touch cake-like. It pairs absolutely with the icing and fresh cooked pecans.

CARAMEL APPLE COOKIES

Don’t let pumpkin steal the spotlight this fall. Instead, strive these delicious sweet cookies for a novel treat that’s explosive with seasonal flavors.

I love apples, and that I particularly love mistreatment them in fall baking recipes like these sweet cookies!

INGREDIENTS :

COOKIES:

• 1 egg
• ½ cup apple juice
• 2 ½ cups all purpose-flour
• ½ cup butter, softened
• 1 ¼ cups packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon apple pie spice
• ¼ teaspoon salt
• 1 large tart apple, peeled and coarsely shredded

FROSTING:

• 3 tablespoons apple juice
• ½ cup packed brown sugar
• 3 tablespoons butter
• 2 ⅔ cups powdered sugar
• ½ cup finely chopped pecans, toasted

INSTRUCTIONS :

COOKIES:

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl beat the butter until smooth, about 45 seconds. Add the brown sugar, baking soda, apple pie spice and the salt. Beat on medium speed until well blended. Add the egg and beat just until combined. On low speed beat in the ½ cup apple juice. Beat in the flour until well blended. Stir in the apple.
3. Drop by rounded tablespoons 3 inches apart onto the cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. The tops will look under baked. Allow to cool on the cookie sheet for 3 to 4 minutes before transferring to a wire rack to cool.

FROSTING:

1. Over medium heat, cook and stir the ½ cup brown sugar, butter, and the apple juice until the sugar is dissolved and the butter is completely melted, remove from the heat. Whisk in the powdered sugar gradually, working quickly. Use the frosting immediately, if it begins to harden stir in hot water a teaspoon at a time until the desired consistency is reached.
2. Frost cooled cookies, sprinkle with pecans.

RASPBERRY ALMOND SHORTBREAD COOKIES

The texture of those lovely very little fingerprint cookies is ideal. They're a touch crisp round the edges and super soft and chewy within. The almond flavor is nice and also the cookies area unit delicious and buttery.

It’s thus terribly easy, however thus surprisingly smart. These area unit simply my quite cookies, and that they hold the spot as my favorite cookies to form throughout the vacations.

RASPBERRY ALMOND SHORTBREAD COOKIES

The sweet raspberry jam within the cookies extremely sends them over prime|the highest} and also the sugary-glaze on top is divine. The maximum amount as I like chocolate, this explicit cookie can win my vote each single time. 

These raspberry almond butter cookie fingerprint cookies are with great care pretty, delicate and merry. They appear attractive organized on a plate and extremely build the proper vacation cookies.

INGREDIENTS :

• 1 cup butter, softened
• 2 cups all-purpose flour
• 3 to 4 teaspoons water
• 1/2 cup seedless red raspberry jam
• 2/3 cup granulated sugar
• 1/2 teaspoon almond extract
• sugar for sprinkling
• 1 cup powdered sugar
• 1 1/2 teaspoons almond extract

INSTRUCTIONS :

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.
2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.
3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.