306 Reviews of Cinnamon Cookies

From: nomnom

On Dec 28, 2002

I used egg beaters and reduced-fat margarine. It still turned out great. Because of the lower-fat, higher-water content, the cookies puffed - so we had Cinnamon PUFFS! Yum! I rolled them in cinnamon sugar and the whole downstairs smelled wonderful while these gems were baking. They tasted good out of the oven and after a few days too! They reminded me of Dunkin' Donuts' donut holes - except not as greasy, sticky, caloric, or fattening. EVEN BETTER! THe way I made it, the calories: 24; fat grams: .86

From: Cheryl2

On Nov 9, 2003

I doubled the recipe as others did and was glad I did. After the first batch came out of the oven, my son grabbed one, went to his room then came back out and asked if that's all there was. I told him I had more to make...he said "Good, I'll take this row" and grabbed a whole row off of the cooling rack. Excellent cookies. I decreased the cooking time by 1 minute because we like a chewier cookie. Thanks for the recipe!

From: Morningfeather

On Jan 20, 2008

These were so easy and fun to make. After reading all the wonderful things written in the reviews I decided to make these for Christmas gifts. Am I ever glad I did... I ended up making about 8 batches! I have a few dozen in the freezer all rolled into balls just waiting to be baked, and they do bake up nicely from the freezer.

From: Guava Girl

On Jan 11, 2004

These are tasty little things. I added crushed pecans to the cinnamon sugar mixture when I rolled the balls. This added just a little more interest to the taste and appearance. I'm sure I will be making them again.

From: enigma535

On Apr 21, 2003

Excellent cookies. Easy to make. I made them soft and chewy instead of crispy and they were superb. Just decreased time by 2 minutes if you are a chewy fan. Reminded me of cinnamon toast in a cookie form.

From: Way to be fat free!

On Sep 13, 2006

These are one of the best cookies I have EVER tasted! They're a cinnamon version of the snickerdoodle. I substituted splenda sugar and egg beaters and they still tasted fantastic! I'm just wondering how they can be so low in calories, you definitely can't taste it!

From: WaterMelon

On Dec 14, 2003

my mouth is full of these yummy little things as i type this review. My bf and I declare them wonderful, excellent for our x'mas cookie trays. I reduced the sugar to 3/4 cup as i don't really like very sweet cookies. Made some variations - rolled them in cinn-sugar, icing sugar (for cute little crackle cookies), finely chopped toasted peanuts (major yummy!) and finally, i pressed some mini chips on them. Result - delicious and beautiful little things! Thanks so much for this recipe. Edited to add - i posted a pic of the cookies!

From: sbera007

On Jan 7, 2003

These cookies get an A+ on taste and ease of preparation. I have already given the recipe out to friends who tasted them. I will definately make these again.

From: Meryl

On Nov 27, 2004

These are fantastic cookies! I used unsalted butter instead of margarine, and dropped most of them by heaping tsp about 2 inches apart (baking time: 15-16 minutes), and others by rounded tsp (baking time: 12-13 minutes). Also, I lined the cookie sheets with parchment paper. Thanks for a great recipe!

From: Janet W

On Jan 21, 2003

Made these the other night and my daughter said that I should keep this recipe and when I asked what I should rate this she said "5 stars" They were very good...and didn't last long around my house. Thanks for this keeper