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Cinnamon Sugar Cookies

Prep Time:

30 minutes

Cook Time:

12 minutes

Serves:

18 cookies

Level:

Intermediate

A delicious cinnamon sugar cookie with cinnamon infused cream cheese frosting! Perfect for any season!

Ingredients

CINNAMON SUGAR COOKIES


  • 3 cups all-purpose flour 

  • 2 teaspoons baking powder 

  • 1⁄2 teaspoon Kosher salt 

  • 1 cup unsalted butter softened 

  • 3⁄4 cup granulated sugar 

  • 1⁄4 cup cinnamon sugar (see recipe below) 

  • 1 egg


CINNAMON SUGAR


  • 1⁄2 cup granulated sugar 

  • 2 tablespoons ground cinnamon


CINNAMON SIMPLE SYRUP


  • 1⁄2 cup water 

  • 1⁄2 cup granulated sugar 

  • 3 cinnamon sticks (3-inches long)


CINNAMON CREAM CHEESE FROSTING


  • 8 ounces full-fat cream cheese room temperature 

  • 1⁄2 cup unsalted butter room temperature 

  • 4 cups powdered sugar 

  • 1 teaspoon vanilla extract use clear for whiter frosting. 

  • 1 pinch of salt 

  • 2 teaspoons cinnamon simple syrup (add more to taste)

Preparation

CINNAMON SUGAR COOKIES


Step 1


Preheat oven to 350 degrees F. Line cookie sheets with parchment paper and set aside. In a medium or large bowl, combine sifted flour, baking powder and salt. Set aside.


Step 2


Using a stand-up or hand mixer, cream the butter, sugar and cinnamon sugar, about 3 minutes. Scrape down the sides of the bowl and add the egg. Mix untl combined. Add 1 cup of the flour mixture at a time. Mix on low until all flour mixture is just combined. Divide dough into 2 disks, wrap in plastic and chill for 20 minutes.


Step 3


Flour a work surface and roll dough to 1⁄4-inch thickness using a rolling pin. Use cookie cutters to cut shapes, place onto prepared baking sheets and freeze for 10 minutes before baking to prevent spreading. I like to bake one sheet at a time so while one is baking, another is freezing.


Step 4


Bake 9 to 12 minutes. Allow to cool for 1 minute then transfer to a cooling rack. Wait until cookies are completely cool before decorating.



CINNAMON SUGAR


Step 5


Combine granulated sugar and ground cinnamon. Store in an airtight container. This recipe may be doubled for Snickerdoodle cookies, French toast, coffee cake and other recipes.



CINNAMON SIMPLE SYRUP


Step 6


Place all ingredients in a sauce pan. Bring to a boil over medium-high heat, stirring occassionaly. Reduce heat to low and simmer, uncovered, for 10 minutes.


Step 7


If you would like a thicker syrup to use for cocktails and other drinks, simmer an extra 10 minutes or more. Remove from heat and allow to cool for 1 hour.


Step 8


Pour syrup through a mesh strainer to remove excess bits. Store in a jar in the refrigerator for 1 to 2 month.


Pour syrup through a mesh strainer to remove excess bits. Store in a jar in the refrigerator for 1 to 2 month.

CINNAMON CREAM CHEESE FROSTING


Step 9


Using a stand-up or electric mixer, cream together the cream cheese and butter. Mix in the powdered sugar, 1 cup at a time, until fully incorporated. Add in the vanilla and salt. Mix until combined.


Step 10


Add 2 teaspoons of Cinnamon Simple Syrup to start. Add more to taste. Add a little more powdered sugar if needed for consistancy. I used 1 tablespoon of syrup in my batch.


Step 11


Refrigerate frosting within 2 hours. Store in an airtight container in the refrigerator for 3 days or freeze for up to 1 month. Bring to room temperature and re-whip with an electric mixer before using again.

Notes

  • What do you do with leftover Cinnamon Simple Syrup?

  • The listed prep and cooking times are for baking the cookies only. You will need extra time to make the Cinnamon Simple Syrup and Cinnamon Cream Cheese Frosting.

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Please let me know how it turned out! Leave a comment on Instagram and tag with @morganskitchn and #morganskitchn.

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