Ingredients:
Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon sea salt
Frosting:
- 4 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk or cream, as needed
- Ground cinnamon, for sprinkling
Cookie Preparation:
- Begin by creaming the butter and sugar in a large mixing bowl or using a stand mixer. Beat until the mixture becomes light and fluffy.
- Gradually add the eggs one at a time, ensuring each is well incorporated. Follow this with the vanilla extract, blending it thoroughly.
- Gently fold in the flour, baking powder, cinnamon, and salt. Mix until you achieve a firm dough consistency. Allow the dough to chill in the refrigerator for 30 minutes.
- Preheat your oven to 375°F (190°C). While waiting, shape the dough into one-inch balls and arrange them on baking sheets lined with parchment paper. Gently press down on each ball to flatten them to about 1/3- to 1/2-inch thickness.
- Bake the cookies for 7 to 9 minutes, looking for a slight golden-brown color at the bottom edges as the indicator they are done. Transfer the cookies to a cooling rack and let them cool completely before applying frosting.
Frosting Creation:
- In a separate large bowl, use an electric mixer to beat the cream cheese and butter together until light and fluffy.
- Gradually add in the powdered sugar, mixing until the frosting is smooth.
- Stir in the vanilla extract, and if needed, add milk one teaspoon at a time to achieve your desired frosting consistency. Continue to beat until the frosting becomes light and fluffy.
- Once the cookies have cooled, apply the frosting. You can use a piping bag with a 1M tip or a zip-top bag with the corner snipped off to create a spiral shape on each cookie.
- For the final touch, sprinkle cinnamon or a mix of cinnamon and sugar over the frosted cookies.
- Store your cookies in a covered container; they will keep well for up to three days.
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