Ingredients
Equipment
Method
- Preheat your oven to 350°Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl with a hand mixer, or in a stand mixer, beat the butter with the granulated sugar and light brown sugar until light and fluffy.
- Add the vanilla extract and egg and beat until combined.
- Mix in the flour, salt, baking soda and cinnamon, mixing until just combined.
- Roll the cookie dough into 1 ½ tablespoon sized cookie dough balls.
- In a shallow bowl or on a large plate, mix the cinnamon sugar ingredients together.
- Roll each cookie dough ball in the cinnamon sugar coating until fully coated.
- Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are set. They won’t be golden brown so don't over-bake!
- Make the buttercream while the cookies cool. In a large bowl, combine butter with 2 cups of powdered sugar, vanilla extract, ⅛ teaspoon of salt, cinnamon and brown sugar.
- Mix and add more powdered sugar if needed. Add milk if it doesn’t look creamy enough, starting with 1 tablespoon. Taste and adjust if needed!
- Spread or pipe the frosting onto each completely cooled cookie and enjoy!
Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. The optional buttercream adds an extra layer of flavor and richness.