My favorite reaction to these cookies is when someone takes a bite and stops in awe, makes some inaudible sound of delight, and continues to eat the whole cookie. Yes, it’s really happened. And it should, because these Cinnamon Sugar Cookies are perfectly delightful. Just wait until you read the recipe and see how easy it is!
What are Cinnamon Sugar Cookies?
Cinnamon sugar cookies consist of a super soft and delicious cinnamon cut out sugar cookie base. The cookies are topped with the most delicious brown butter and cinnamon cream cheese frosting, bringing all the warmth and goodness of cinnamon together in one cookie.
And the brown butter really heightens the flavor of the cinnamon, so don’t skip the brown butter. If you are new to making brown butter, you can find information on brown butter in my post for pumpkin spice cookies.
Best Baking Mats for Sugar Cookies
I’ve made a lot of sugar cookies over the years (especially while teaching royal icing cookie classes), so I’ve tested the various baking mats to see what works best.
For these cookies, I recommend using a silpat mat or a perforated baking mat. You can use parchment if that’s all you have on hand. However, silicone and perforated mats help the cookies to hold their shape better so that they don’t spread.
In addition, the bottoms of the cookies look nice and flat. If you use parchment paper, the bottoms of the cookies ripple and don’t lay completely flat underneath. It won’t affect the tops of the cookies, but they don’t look as nice overall.
My Favorite Frosting Tip
If you want to make these cookies as they are shown in the photos, then you will need this frosting tip. It’s a super quick and easy way to frost the cookies, and it takes so little effort.
I prefer this particular frosting tip because it creates a looser and more flowy look than a French star tip.
Other Recipes You’ll LovePrint
Cinnamon Sugar Cookies
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 11 minutes
- Total Time: 2 hours 41 minutes
- Yield: 25 cookies 1x
- Category: Cookies
- 226 g (1 cup) unsalted butter, cool but soft
- 206 g (1 cup) granulated sugar
- 1 whole egg
- 1 yolk
- 2 tsp vanilla extract
- 6 g (1 tsp) salt
- 1 g (1/2 tsp) cinnamon
- 300 g (2 1/2 cups) all-purpose flour
For the Cinnamon Cream Cheese Frosting
- 113 g (1/2 cup) unsalted butter, browned
- 180 g (6 oz) cream cheese, softened
- 2.6 g (1 tsp) cinnamon
- 1/8 tsp salt
- 480 g (4 cups) powdered sugar
- Cream butter and sugar in a stand mixer on medium speed until smooth. Add whole egg and mix on low, then add egg yolk and vanilla and mix on low speed until blended in.
- Add flour and salt; mix on low/medium low speed until all of the ingredients are fully incorporated. Do NOT over mix the dough! If there is any butter or sugar stuck to the paddle, scrape it off and mix for a few seconds until just combined.
- Cut a piece of wax paper to fit a rimmed half sheet baking pan. Put the wax paper on your counter, and place the dough in the center of the wax paper. Sprinkle the top of the dough lightly with flour and roll out to 1/4 inch thick. Place the sheet of rolled dough on your baking pan and cover tightly with plastic wrap. Refrigerate for at least one hour. The dough can be frozen at this point if you do not want to use it right away.
- Preheat oven to 375 degrees. Remove dough from fridge, uncover, and gently lift dough away from wax paper on each side so it’s not stuck to the paper. Cut out desired shapes and move cookies to a parchment lined cookie sheet. Refrigerate cutout cookies for 10 minutes.
- Bake for 9 – 11 minutes, but do not brown the cookies! They will still be light in color when they are finished. Sometimes a cookie with sharp corners, such as a star, will be slightly golden on the pointed edges, but the rest of the cookie should not be browned. Let cookies cool on a wire rack for an hour before icing.
For the Cinnamon Buttercream Frosting
- Melt butter in a small pot and whisk occasionally. Continue to whisk and watch for the butter to start turning brown on the bottom of the pot. It should take 5-10 minutes. Remove from heat once it smells nutty and there are some brown bits in the bottom of the pan.
- Pour the butter into a bowl and let cool in the fridge for an hour. Before creaming the butter, make sure it’s not cold and hard. It should still be soft and easy to mix.
- Cream butter and cream cheese with a hand mixer or stand mixer until smooth. Add vanilla and mix.
- Add the cinnamon, salt, and half of the powdered sugar and mix on low speed so a sugar cloud doesn’t form in the air. Gradually increase speed to mix powdered sugar in all the way. Add remaining powdered sugar and mix on medium high speed for 3-5 minutes, or until icing is light and fluffy.
- Turn the mixer down to low and mix the cinnamon frosting for 1 more minute to get rid of any air that is in the frosting.
- Spread or pipe the frosting onto the cookies and enjoy! Store these cookies in an airtight container for up to a *week. Do not stack cookies or it will most likely ruin the look of the cinnamon frosting.
This is a Baker Street Society original recipe.
*Because there is cream cheese in the buttercream, you may want to refrigerate the cookies. I never refrigerate this buttercream, but it’s a personal choice based on what you are most comfortable with.
Keywords: cinnamon sugar cookies, cinnamon frosting, cinnamon buttercream frosting