Cinnamon Filled Cookies
Cinnamon filled cookies are delightful treats with a buttery, sweet base and a warm cinnamon filling, perfect for sharing with friends or enjoying as a cozy snack.
Ingredients
Instructions
- In a small bowl, stir together oleo and sugar.
- Add egg and vanilla.
- Beat until light and fluffy on low speed.
- Gradually add dry ingredients.
- Beat until smooth.
- Divide dough into 24 balls.
- On an ungreased baking sheet, place 12 balls.
- Use a small juice glass to make wide round depressions in the center of each ball, leaving a rim.
- Fill the depressions with cinnamon topping.
- Bake at 350°F for 15 minutes.
- Remove cookies from the pan to waxed paper.
- Cool and drizzle icing over cookies.
Tips & Substitutions
For a richer flavor, consider substituting half the oleo with unsalted butter. If you don't have brown sugar, you can use granulated sugar mixed with a little molasses. To enhance the cinnamon filling, add a pinch of nutmeg or a dash of vanilla extract. Ensure your baking sheet is ungreased to achieve a perfect texture. For a fun twist, try adding chopped nuts or chocolate chips to the dough.
Serving Suggestions
These cinnamon filled cookies are delightful on their own, but serve them alongside a cup of hot tea or coffee for a comforting treat. They pair beautifully with Linda Salad for a light lunch or a sweet bite after a savory meal. You can also drizzle a simple icing over them for a decorative touch, making them perfect for gatherings or special occasions.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. To keep them fresh, place a slice of bread in the container to maintain moisture. If you want to reheat them, pop them in the microwave for about 10 seconds or warm them in a preheated oven at 350°F for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Filled Cookies contains roughly 111 calories, with 3g protein, 23g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze it for up to a month. Just let it soften slightly before shaping the balls. This makes it a great recipe for parties or when you want freshly baked cookies on demand.
What can I use as a substitute for oleo?
If you don't have oleo, unsalted butter is a great substitute. You can also try margarine, coconut oil, or even vegetable shortening for a dairy-free option. Just keep in mind that each substitute may slightly alter the flavor and texture of the cookies.
How do I ensure my cookies are soft and chewy?
To achieve soft and chewy cookies, avoid overmixing the dough once you add the dry ingredients. Also, be careful not to bake them too long; they should be just set and slightly golden at the edges. Cooling them on waxed paper also helps maintain their softness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).