Description
Frosted Cinnamon Cookies feature soft centers, lightly crisp edges, a cinnamon sugar swirl, and a smooth vanilla frosting. They are ideal for holidays, gatherings, bake sales, or everyday dessert.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup packed brown sugar for the filling
2 teaspoons ground cinnamon for the filling
1 cup powdered sugar
2 tablespoons unsalted butter, softened
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract for the frosting
Instructions
1. Preheat the oven to 350°F or 175°C and line baking sheets with parchment paper.
2. Whisk the flour, baking powder, cinnamon, and salt in a medium bowl.
3. Beat the softened butter, granulated sugar, and brown sugar in a separate bowl until light and fluffy.
4. Add the egg and vanilla extract, then mix until smooth.
5. Gradually stir the dry ingredients into the butter mixture until a soft dough forms.
6. Combine the brown sugar and cinnamon for the filling in a small bowl.
7. Roll half of the dough into a rectangle and sprinkle the cinnamon filling evenly over the surface.
8. Roll the dough tightly into a log and repeat with the remaining dough.
9. Chill the dough logs for about 15 minutes if they feel too soft to slice.
10. Cut the logs into evenly sized rounds and arrange them on the prepared baking sheets.
11. Bake for 10 to 12 minutes, or until the edges look lightly golden and the centers remain soft.
12. Transfer the cookies to a wire rack and let them cool completely.
13. Mix the powdered sugar, softened butter, milk, and vanilla extract until smooth.
14. Spread or drizzle the frosting over the cooled cookies.
15. Allow the frosting to set before storing or serving.
Notes
Use softened butter so the dough mixes evenly and stays tender.
Measure the flour with the spoon-and-level method to avoid dry cookies.
Do not overbake the cookies. Remove them when the edges turn lightly golden.
Chill soft dough before slicing to help the cookies keep their round shape.
Wait until the cookies cool completely before adding the frosting.
Add chopped pecans, walnuts, or mini chocolate chips for extra texture.
Replace cinnamon with pumpkin pie spice for a seasonal variation.
Use maple extract in the frosting for a warm autumn flavor.
Store the cookies in an airtight container at room temperature for up to 4 days.
Refrigerate the cookies if using cream cheese frosting.
Freeze the cookies in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: Less than 1 g
- Protein: Less than 1 g
- Cholesterol: 20 mg