Cinnamon Sugar Cookies

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.

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.