Cinnamon Spice Sugar Cookies
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5.0
3 reviews
Excellent
Cinnamon Spice Sugar Cookies
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Cinnamon Sugar Cookies. These soft and buttery sugar cookies are loaded up cinnamon and spice plus they’re topped with cinnamon icing for even more flavor! Perfect for Fall.
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Ingredients
- 2¾ cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- ¾ cup unsalted butter softened to room temperature
- 1 cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
Cinnamon Outline Icing
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp milk
- ⅛ tsp ground cinnamon
Cinnamon Flood Icing
- 2 cup powdered sugar
- 1 tsp vanilla extract
- ⅓ cup milk
- ¼ tsp ground cinnamon
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Instructions
- In large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg and ginger.
- In large mixing bowl with paddle attachment cream the butter, add the sugar and then cream together until light and fluffy.
- Add in the eggs one at a time mixing in between. Mix in the vanilla extract.
- Slowly add in the dry ingredients, mix on low until dough is mostly formed. Remove the dough from the bowl and place on a clean counter or non stick surface. Work dough together with hands. Be sure not to over work the dough.
- Separate the dough into three equal amounts. Place a section of dough onto a piece of parchment paper. Place another piece of parchment paper on top of the dough. Using a rolling pin, roll out the dough until it is about 1/4 of an inch thick. Keeping the dough between the paper lets you easily roll the dough without having to flour the rolling pin, we want to avoid having extra flour on the cookies.
- Continue with the next amount of dough. Place the rolled out cookie doughs on a cookie sheet and place them in the refrigerator for at least 2 hours to chill.
- Once the dough has chilled remove one section at a time, cut with cookie cutters and place onto a cookie sheet lined with parchment paper or a silicone baking sheet.
- Bake at 350°F for 9 minutes. Remove from oven prior to any edges turning golden.
- Allow the cookies to set for about 2-3 minutes then remove from the baking sheet to allow to cool on wire cooling rack.
- Outline Icing
- In small bowl stir together the powdered sugar, milk, vanilla extract and cinnamon. Should be thick! Add to piping bag with a small tip. I used a Wilton 2 tip. Outline the shape for the cookie. Allow this outline to dry for about an hour, it will harden.
- Flood Icing
- In small bowl stir together the powdered sugar, milk, vanilla extract and cinnamon. This will be thinner! Add to plastic squeeze bottles and pour into shape you want iced. Spread icing with toothpick until entire area is covered in icing.
- Allow the flood icing to dry at least 24 hours before stacking cookies or giving as gifts. I placed mine back on the baking sheets in a single layer and covered with plastic wrap to keep them fresh and let them sit overnight.
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Nutrition Information
Show Details
Serving
1cookie
Calories
136kcal
(7%)
Carbohydrates
23g
(8%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
20mg
(7%)
Sodium
82mg
(3%)
Potassium
21mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
137IU
(3%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 136kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 82mg | 3% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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