Prize-Winning Recipe 2008! Try a new spin on sugar cookies that's fun for kids to shape and tastes like snickerdoodles.
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
teaspoon ground cinnamon
cup butter or margarine, softened
egg, slightly beaten
tablespoon ground cinnamon
cup powdered sugar
Heat oven to 375°F. In large bowl, mix cookie mix and 1/2 teaspoon cinnamon. Stir in butter and egg until soft dough forms.
On piece of waxed paper, shape 1 tablespoon cinnamon into a line about 5 inches long. Using floured fingers, shape 1 tablespoon of dough into a rope 5 inches long. Press one side of dough rope into cinnamon.
On ungreased cookie sheet, coil dough rope tightly, cinnamon side facing center, into cinnamon-roll shape. Press end of rope into roll to seal. Repeat with remaining dough. Place cookies 2 inches apart on cookie sheets.
Bake 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.
To drizzle the glaze easily, place glaze in a small food-storage plastic bag, snip off a small corner of the bag and squeeze to drizzle glaze over cookies.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.