Homemade Girl Scout Cookies: Cinna-SpinsAngie McGowan
Since it’s the new year, and girl scout cookies will be tempting us on every corner, I wanted to make a homemade version of one of the few low-fat versions of girl scout cookies they offer. Now, as I understand it, this cookie, released a few years ago, is not available in all areas. It comes in a 100 calorie pack and is a perfect alternative to those of us who are still trying to keep up with our New Year’s resolutions. So for those of us who can’t find this delicious cookie, I made a copy-cat recipe based on the 2008 award -winning Betty Crocker Cinna-Spin Recipe. I changed this recipe from Betty Crocker’s by not using Betty’s sugar cookie mix and replacing it with a lower fat homemade sugar cookie recipe. I also left off the sugar icing drizzle that would have added even more calories. This is a delicious and easy cookie, loaded with cinnamon, which is also known to have health benefits. For an even cuter and tastier cookie, go ahead and add the icing. It’s too easy to make, just combine a cup of powdered sugar and about 1 -3 teaspoons of milk. Just very slowly add the milk to the sugar until you get the right consistency, then drizzle over baked cookies when they are still warm.
6 tbsp butter, softened
3/4 cup sugar
1 tsp vanilla extract
1 2/3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
2 teaspoons cinnamon (for rolling dough in)
1. Preheat oven to 375 degrees. Add butter and sugar to a mixing bowl. Mix well. Add egg and mix again. Add vanilla and mix. Sift together flour, salt and baking soda. Mix until just combined.
2. Take 1 tablespoon of dough and roll into a log shape 5 inches long. Create a line, 5 inches long with the cinnamon, kind of mounded. Let the dough touch the cinnamon just on one side. Then roll the cookie up like a cinnamon bun with the cinnamon side on the inside.
3. Place cookies on baking sheet and bake 7 – 10 minutes.