Soft Cinnamon Cookies (Printable Version)
# What You'll Need:
→ Cookies
01 -
Cinnamon sugar for rolling, if you want
02 -
344 grams all-purpose flour (keep a little extra handy just in case)
03 -
200 grams granulated sugar
04 -
2 teaspoons ground cinnamon
05 -
2 teaspoons baking powder
06 -
227 grams unsalted butter, softened up
07 -
2 large eggs
08 -
0.5 teaspoon sea salt
09 -
1 tablespoon vanilla extract
→ Frosting
10 -
312 grams powdered sugar
11 -
113 grams cream cheese, room temp
12 -
Ground cinnamon for dusting on top
13 -
5 to 10 milliliters milk or cream to get it spreadable
14 -
1 teaspoon vanilla extract
15 -
113 grams unsalted butter, soft
# Steps to Follow:
01 -
Once your cookies have cooled off, spread or pipe on your cream cheese frosting in a swirl. Toss some ground cinnamon or cinnamon sugar on top to finish up. Keep them in a container with a lid.
02 -
Mix your soft cream cheese and butter together first until it's all creamy. Slowly blend in the powdered sugar. Splash in some vanilla and enough milk or cream to make it easy to spread. Keep beating until it looks nice and smooth.
03 -
Put your cookies in the hot oven and bake for about 7 or 8 minutes. Check that the bottoms are just a little golden. Don’t let them overbake or they’ll get crunchy. Move them to a cooling rack and wait for them to cool down fully before frosting.
04 -
Heat your oven up to 190°C. Take the chilled dough and roll pieces into balls (about 2.5 cm big) and pop them on trays lined with parchment. If you like, roll them in some cinnamon sugar for a boost of flavor. Press each ball down a bit so they're 8 to 12 mm thick.
05 -
Cover up your dough and let it sit in the fridge for half an hour. That makes it much easier to work with and gives it a better texture.
06 -
Dump in your flour, baking powder, cinnamon, and salt. Mix this together ’til you've got a sturdy dough. If it's really sticky, add extra flour, but just a spoon at a time—don’t overmix it.
07 -
Drop in the eggs, one at a time, blending after each, then stir in your vanilla extract.
08 -
Beat the butter with the sugar in a big bowl until the mix gets fluffy and pale.
# Additional Tips:
01 -
Roll your cookie dough balls in cinnamon sugar for next-level cinnamon taste. If you overmix or overbake, they'll lose that soft bite.
02 -
Once finished, stash them in the fridge in an airtight container for 3-5 days. Or freeze once cooled if you're saving them for later.
03 -
Switch it up by swapping the frosting with cinnamon buttercream or a cream cheese glaze.