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A baking sheet with a parchment paper lining holds nine freshly baked peanut butter cookies arranged in rows. In the lower left corner, a white bowl of brown sugar and a checkered cloth are visible. The scene is bright and has an autumnal feel with leafy decor.
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Cinnamon Refrigerator Cookies

Course Dessert
Cuisine American
Keyword Almond Cookie, cinnamon sugar cookies, easy cookies, icebox cookies, refrigerator cookies, sugar cookies
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings 20 cookies
Calories 148kcal
Author Janine Waite

Ingredients

  • 1¾ cups flour
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ⅛ tsp salt
  • ½ cup shortening
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • ½ cup walnuts chopped
  • raw sugar Sugar for covering the dough is optional

Instructions

  • Sift Dry Ingredients: Sift the flour, baking powder, and salt in a medium-sized bowl.
  • Cream Shortening and Sugars: In a large mixing bowl, cream the shortening, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
  • Add Egg: Beat in the egg until fully incorporated and smooth.
  • Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients to the creamed mixture, mixing until just combined. Be careful not to overmix.
  • Stir in Nuts: Gently fold in the chopped nuts, ensuring they are evenly distributed throughout the dough.
  • Shape the Dough: Divide the dough in half and roll each portion into a log about 2 inches in diameter. If you like, cover and press the dough log with raw sugar. Wrap each log tightly in plastic wrap, parchment, or wax paper.
  • Chill the Dough: Refrigerate the wrapped dough logs for at least 2 hours or until firm. You can also freeze the logs for future use.
  • Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
  • Slice the Cookies: Unwrap the chilled dough and slice it into 1/4-inch thick rounds. Place the cookies on an ungreased baking sheet, leaving about 1 inch of space between each.
  • Bake: Bake the cookies in the oven for 12-15 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 47mg | Potassium: 36mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 0.04mg | Calcium: 12mg | Iron: 1mg