Cinnaspin Cookies

A couple of days ago, I scoffed to friends that anyone who made something out of a mix was cheating, let alone ineligible to win an award. After trying tonight's cookies, I've amended that to say that anyone who could make this recipe is by far a better baker than I.

According to the Betty Crocker website (recipe: at the official Betty Crocker site »), this 2008 award-winning recipe should have been a snap to make.

So, let's see what we have here.

Ingredients:
Cookies
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg, slightly beaten
1 tablespoon ground cinnamon

Glaze
1 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla

Step 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.

Ok, this should be the easy part, right?



Ok, we've got the mix and the cinnamon in there. I was making a double batch, so I put two packs and twice the cinnamon in there.




Wisk it together and everything's looking good so far.



In order to make things easier, I measure out five inches and mark it off on the wax paper.



Roll out my cinnamon and a little flour to make rolling it easier.





I use my scoop that J-dog got me to get the perfect amount of mix and ... nothing. I can't get the dough out of the scoop, I can't use my hands to pick it out of the bowl and even when I do get it out, it just mushes in my hand; there's no rolling of the dough at all.

So I added another quarter cup of flour hoping to dry it out a little. This is what I got:



Looks good, right? No luck. It was impossible to even scoop it out for basic cookies, let alone following the recipe as instructed.

I probably could have put it in the fridge and maybe it would have solidified a little, but I didn't think about that until I had thrown it out.

Anyone know what I did wrong?