Here are the ingredients that you need to compile to complete this recipe:
- 1 cup butter, salted
- 1 1/4 cups granulated sugar
- 3 eggs
- 2 tsp vanilla extract
- 4 cups flour
- 2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
CINNAMON SUGAR TOPPING
- 1/2 cup butter
- 1 cup granulate sugar
- 1 TBS cinnamon
- 1/4 cup butter
- 4 oz cream cheese
- 1 tsp vanilla extract
- dash of salt
- 2 TBS water or milk
- 4 cups powdered sugar
- 1/2 tsp cinnamon (optional)
Here are the directions that you need to follow to make these cookies:
Preheat oven to 350° and line a baking sheet with parchment paper or a silicone baking mat.
Cream butter and sugar. Stop mixer and scrape sides of bowl. Add vanilla and eggs and continue to beat until smooth.
Add 3 cups of flour, baking soda, salt and cinnamon. Once incorporated add the last cup of flour. *see notes
Using a cookie scoop, scoop balls of cookie dough and put on lined cookie sheet 2″ apart. Using a flat surface like a cup, flatten cookies to 3/4in thick biscuits.
For 2.5″ and larger cookie scoops, bake cookies for 10-12 minutes. For 2″ cookie scoops and smaller bake for 8-10 minutes. Remove cookies from the oven before they start to brown.
Let sit for 5 minutes then move to a clean flat surface to cool completely.
CINNAMON SUGAR TOPPING
STOVE TOP METHOD: In a saucepan, bring butter, sugar and cinnamon to a bubbling boil, stirring constantly and remove from heat. Spoon a teaspoonful onto each cookie (Tablespoon full for larger cookies). Let cool and harden.
MICROWAVE METHOD: In a microwave safe bowl, microwave on high the butter, sugar and cinnamon for 3 minutes. Stopping after each minute to stir. Spoon a teaspoonful onto each cookie (Tablespoon full for larger cookies). Let cool and harden.
Beat together butter and cream cheese until smooth.
Add vanilla, dash of salt and water or milk.
Add in powdered sugar, 1 cup at a time. After adding all of the powdered sugar, beat until completely smooth.
(optional) Mix in cinnamon until fully incorporated.
Spoon frosting into a piping bag or ziploc bag with the corner cut off and pipe frosting on top of the cookies AFTER the cinnamon sugar topping has cooled.
Store cookies in an airtight ziploc bag for a week or in the freezer for months.