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Cinnamon Sugar Cookies

PREP TIME:

30 mins

Chill Time: 20 mins

COOK TIME:

12 mins

SERVES:

18 cookies

TOTAL TIME:

1 hr 2 mins

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?

    Use in coffees, hot tea, hot cider, iced tea, apple juice, cocktails, sangria, oatmeal yogurt, smoothies, milk shakes, drizzle on pancakes, waffles and ice cream.

    And of course, there are many great baking recipes out there!

  • 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.

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

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