Cinnamon Brown Sugar Cookies with Buttercream Frosting
These cinnamon brown sugar cookies with buttercream frosting will be your new go-to cut out cookie recipe for all your fall cookie decorating.
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Servings: 24 cookies, depending on the size of your cookie cutter(s)
Equipment
- Stand Mixer with Paddle Attachment
- Rubber Spatula
- Measuring cups and spoons
- Medium Sized Mixing Bowl
- Rolling Pin
- Cookie Cutters
- Baking sheet
- Piping bags and piping tips optional
Ingredients
Cinnamon Brown Sugar Cookies
- 3 cups all purpose flour plus more for rolling
- 2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 cup cold, cubed salted butter 2 sticks
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 1 tbsp. vanilla extract
Salted Vanilla Buttercream Frosting
- 1/2 cup salted butter at room temperature 1 stick
- 1 and 1/2 cups unsalted butter at room temperature 3 sticks
- 2 lbs. powdered sugar
- 1 tbsp. vanilla extract
- 2-4 tbsp. whole milk
- gel food dye optional
Instructions
Cinnamon Brown Sugar Cookies
- If making the buttercream frosting, take the butter for the frosting out of the refrigerator and allow it to come to room temperature while baking the cookies. Preheat the oven to 350 degrees Fahrenheit.
- In a medium sized mixing bowl, combine the flour, baking powder, and cinnamon. Remember to measure the flour using the scoop & level method which is explained above.
- In a stand mixer, combine the cold, cubed butter with the granulated sugar and brown sugar. Mix with the paddle attachment until creamed together.
- Add the egg and vanilla extract to the mixing bowl and mix until combined.
- Slowly add in the flour mixture until the dough forms a ball. If the dough is too sticky to form a ball, add a bit of flour. If the dough is crumbly, that is okay, use your hands to mix the dough until it resembles a ball.
- Roll the cookies out to 3/8" onto a floured surface or a piece of parchment paper. Cut the cookies using a cookie cutter and bake on a prepared cookie sheet for 7-10 minutes or until the top of the cookie doesn't look wet.
Salted Vanilla Buttercream Frosting
- In a stand mixer, beat the room temperature butter on high with the paddle attachment until creamed and lighter in color.
- Slowly add in the powdered sugar, as much as the stand mixer can handle. While adding in the powdered sugar, add in the vanilla extract and milk to help bring the frosting together.
Notes
The buttercream frosting will yield about four cups of frosting. This is perfect if you want to pipe rosettes onto the cookies. If you are piping drawings, you will have leftover frosting. You can double the cookie recipe or freeze the leftover frosting in an air tight container for 3-6 months.
The amount of milk you will use in the frosting will depend on how thick you want the frosting. If using the buttercream frosting to pipe rosettes, the frosting will need to be thick to hold its shape. If piping drawings, you can thin the frosting out more to make decorating easier and faster.
My family and I prefer salted buttercream frosting with just a hint of salt. If you love buttercream frosting that uses only salted buttercream then go ahead and make the frosting with all salted buttercream.