halfbakedharvest4.2
Cinnamon Spiced Sugar Cookies with Browned Butter Frosting
Super cute pumpkin shaped sugar cookies...soft, sweet, loaded with cinnamon flavor, so delicious and so easy! Because it's basically October...and time for all things pumpkin!
👥 60 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●bowl
- ●mixing bowl
- ●whisk
- ●oven
📝 Preparation Steps
1
1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about ⏱️ 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about ⏱️ 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for ⏱️ 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. To make the frosting. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about ⏱️ 2-3 minutes. Stir often. Remove from the heat and let cool ⏱️ 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.
eggs, at room temperature2baking soda1 teaspooncinnamon1 teaspoonteaspoon cinnamon1/4cinnamon sugar, for sprinkling
Nutrition Facts
calories
129 kcal
fat Content
6 g
serving Size
1 serving
sugar Content
8 g
sodium Content
54 mg
protein Content
1 g
cholesterol Content
21 mg
carbohydrate Content
15 g
saturated Fat Content
3 g
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