Soft Cinnamon Cookies with Maple Pecan Frosting
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5.0
15 reviews
Excellent
Soft Cinnamon Cookies with Maple Pecan Frosting
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Ultra-soft and chewy cookies with browned butter and lots of cinnamon. And because I love you, Maple Pecan Buttercream Frosting to top them off. Because everything is better with frosting.
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Ingredients
- 1 & 1/2 cups salted butter 3 sticks
- 1 cup white sugar
- 1 & 1/2 cups dark brown sugar
- 3 eggs
- 2 tablespoons Rodelle Pure Vanilla Extract
- 4 & 3/4 cups all purpose flour spooned and leveled
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons cinnamon
- 1 batch Maple Pecan Frosting click here for recipe
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Instructions
- Start by browning the butter. Melt 3 sticks of butter over medium heat in a saucepan. The wider the bottom of the pot, the faster your butter will brown.
- Meanwhile, add sugar and brown sugar to a large mixing bowl or stand mixer.
- Back to the butter. Keep the heat on medium and stir occasionally once the butter has melted. Continue to cook until a foam has formed on top. Keep stirring every now and then so that you can see the color of the liquid. Pretty soon the butter will turn from amber to brown. Not just kind of dark yellow, BROWN, with little browned "bits" or "flecks of holy goodness," as I like to call them.
- Once your butter is brown and smells nutty, remove from heat and immediately add to the bowl with the sugar. Your butter might burn if you don't do it right away.
- Beat the butter and sugar together. Let cool for a few minutes before you add the eggs. Or, live on the edge like me, and add the eggs while your mixer is on so that they are beat in right away and don't have time to curdle.
- Add 2 tablespoons Rodelle Pure Vanilla Extract and mix it in.
- Add 2 cups of flour to the top of the mixture, but don't stir. Add the baking soda, salt, and cinnamon to the top of the flour and gently stir it into the flour using a teaspoon. Then turn the beaters on low and start to mix in the flour. Add the remaining 2 and 3/4 cup flour and gently stir it in until just combined. Scrape the bottom and sides and make sure all the flour is incorporated.
- Chill the dough for at least an hour, or up to 4 days.*
- Preheat oven to 350 degrees F. Use a large cookie scoop to shape the dough into large balls, about the size of a golf ball. Place on cookie sheets lined with a silpat or parchment paper.
- Bake at 350 for about 12-15 minutes, or until lightly brown on the outside, and still barely shiny in the center.
- Let cool on the pan for 2 minutes, then transfer to a cooling rack. Let cool completely.
- Frost with Maple Pecan Frosting.
Notes
- If you are in a hurry (I'm always in a hurry when cookies are concerned) shape the dough balls onto a baking sheet or ziplock and freeze them for 30 minutes, then bake as directed.
Nutrition Information
Show Details
Serving
1cookie
Calories
247kcal
(12%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
44mg
(15%)
Potassium
51mg
(1%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
330IU
(7%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 247kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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