Cinna-Spin Cookies





Yield: 2 1/2 dozen cookies

Prep Time: 1 hr 10 min



  ● Cookies

  ● 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

  ● 1/2 tsp. ground cinnamon

  ● 1/2 cup butter or margarine, softened 

  ● 1 egg, slightly beaten 

  ● 1 tbsp. ground cinnamon

  ● Glaze

  ● 1 cup powdered sugar

  ● 2 tbsp. milk

  ● 1/4 tsp. vanilla



1. 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.

2. 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.

3. 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.

4. 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.

5. In small bowl, mix glaze ingredients until smooth. Drizzle over cookies.

Origin: Betty Crocker


One Response to “Cinna-Spin Cookies”

  1. 1 Jen Skinner

    YUM. Gonna have to try these!

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