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Soft Cinnamon Cookies with Maple Pecan Frosting

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. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 28 Servings
Calories: 247 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, add sugar and brown sugar to a large mixing bowl or stand mixer.
  3. 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.
  4. 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.
  5. 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.
  6. Add 2 tablespoons Rodelle Pure Vanilla Extract and mix it in.
  7. 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.
  8. Chill the dough for at least an hour, or up to 4 days.*
  9. 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.
  10. Bake at 350 for about 12-15 minutes, or until lightly brown on the outside, and still barely shiny in the center.
  11. Let cool on the pan for 2 minutes, then transfer to a cooling rack. Let cool completely.
  12. 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

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

% 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.