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Cinnamon Cookies II
SUBMITTED BY:
Mellan
PHOTO BY:
Jen
"Plenty of cinnamon taste in this one!"
RECIPE RATING:
Read Reviews
(90)
Review/Rate This Recipe
Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons molasses
2 1/4 cups all-purpose flour
1 1/8 teaspoons baking soda
1 tablespoon ground cinnamon
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DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Cream together butter and sugar.
Mix in egg and molasses, blending well.
Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake for 10 to 12 minutes.
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REVIEWS
Reviewed on Nov. 13, 2003 by TARA1972
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TARA1972
Nov. 13, 2003
Perfect! I have never had cinnamon cookies before...but after reading the reviews, I decided to try them. I love to bake and cook...I would not change a thing. They are wonderful. Three baking tips: as one reviewer suggested, use parchment paper...they'll be even more perfect! Chill the dough just a bit before dropping them onto cookie sheets. They won't spread thin. (Because of the butter) Lastly, for perfectly round cookies that are all the same size, as odd as it sounds, shape them into squares that are 1 inch on all sides, and maybe 1/2 inch on top and bottom. They'll look like they are tall, but they *do* come out perfect. Thanks for a delicious recipe!
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10 users found this review helpful
Perfect! I have never had cinnamon cookies before...but after reading the reviews, I decided...
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Reviewed on Jan. 16, 2004 by DARLENE1
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DARLENE1
Jan. 16, 2004
WONDERFUL Recipe!!! These cookies are delightful! I added a tiny bit more flour (after the first sheet baked) so they wouldn't spread as thin. They have a light buttery-cinnamon taste and are tender-crisp-chewy. Everyone loved them. THANKS! I'll make these often.
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6 users found this review helpful
WONDERFUL Recipe!!! These cookies are delightful! I added a tiny bit more flour (after the...
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Reviewed on Jan. 16, 2004 by KCOOKIE
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KCOOKIE
Jan. 16, 2004
I am so glad that I tried this recipe. Not only is it easy, they're delicious! It's amazing something this easy can taste so good. One quick word of advice. If you freeze the dough make sure it is thawed out before baking, otherwise, the cookies have a different puffier texture. (but it doesn't affect the great taste!
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5 users found this review helpful
I am so glad that I tried this recipe. Not only is it easy, they're delicious! It's amazing...
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Reviewed on Dec. 16, 2003 by Debi
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Debi
Dec. 16, 2003
These are possibly the best cookies I have ever had. I had to freeze some of them so my family would not eat them all in one day. Great for fall, curl up with a book, a mug of hot chocolate and a plate full of these.......thanks for the GREAT recipe!
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5 users found this review helpful
These are possibly the best cookies I have ever had. I had to freeze some of them so my...
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Reviewed on Feb. 26, 2003 by
POOKIETHEBEAR
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POOKIETHEBEAR
Feb. 26, 2003
This is a great recipe! I get 7 dozen cookies using a 100 scoop. If you work too slowly, the dough will start to dry up. These cookes spread out flat while cooking so give them room. Hint: Spray your measuring spoons (for the molasses) with vegie cooking spray and the molasses will not stick in them.
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5 users found this review helpful
This is a great recipe! I get 7 dozen cookies using a 100 scoop. If you work too slowly, the...
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Reviewed on Feb. 7, 2006 by mack3911
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mack3911
Feb. 7, 2006
Over all, the texture and everything was great. Golden brown on the bottom and soft all over. But the taste for me was so-so. Not bad, just not something I would ever crave. I did change a few things...I added 1/2 cup of brown sugar in place of white,and about 1/4 cup of shortening in place of butter. The original amount of everthing was still there, I just had to sub in a few things bc I ran out of white sugar and butter. :)
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4 users found this review helpful
Over all, the texture and everything was great. Golden brown on the bottom and soft all over....
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Reviewed on Apr. 5, 2007 by spiritanointed
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spiritanointed
Apr. 5, 2007
This recipe was super yummy, with my tweaks! I think what was missing for all those who thought it needed an oomph was some vanilla. I added about 1 1/2 teaspoons of vanilla, omitted the molasses (for an unadulterated cinnamon flavour) and went crazy with 2 Tablespoons of cinnamon. Definitely use real butter. Yummy! *munch, munch*
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3 users found this review helpful
This recipe was super yummy, with my tweaks! I think what was missing for all those who...
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Reviewed on Sep. 24, 2005 by
chvickers
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chvickers
Sep. 24, 2005
A very good cookie recipe. I replaced the white sugar with turbinado sugar and eliminated the molasses, and the result is even better than the original recipe. Much more cinnamony without that molasses taste.
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3 users found this review helpful
A very good cookie recipe. I replaced the white sugar with turbinado sugar and eliminated the...
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Reviewed on Feb. 3, 2004 by PDILL
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PDILL
Feb. 3, 2004
These were easy to make and got raves at the office! Next time I will try with cinnamon chips added.
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3 users found this review helpful
These were easy to make and got raves at the office! Next time I will try with cinnamon chips...
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Reviewed on Dec. 15, 2003 by
amydoll
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amydoll
Dec. 15, 2003
These cookies are unlike any I've made before, and I loved them. They taste like Cinnamon Life cereal. However, I had to cook mine for a lot longer than ten minutes, and they still were mushy and flat! Not too appealing to the eye. However, the second batch I made the cookies much smaller (about the size of a walnut) and had better luck. I also sprinkled them with more cinnamon before baking.
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3 users found this review helpful
These cookies are unlike any I've made before, and I loved them. They taste like Cinnamon Life...
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