Cinnamon Spiced Sugar Cookies with Browned Butter Frosting #desserts #pumpkin

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting #desserts #pumpkin

Cinnamon spiced sugar treats with seared margarine icing… formed like charming little pumpkins, since it's fundamentally October and time for everything pumpkin.

Like my preferred sugar treat formula, these are amazingly simple to make. The main genuine distinction is the expansion of cinnamon and nutmeg. Adding cinnamon to a sugar treat probably won't sound such stunning, yet trust me it is so great. It's essentially similar to cinnamon toast, yet in a rich, delicate sugar treat structure.

Furthermore, as though the treat alone was insufficient, I felt free to include a sautéed spread icing. And after that, to truly do what needs to be done, I included the lightest cleaning of cinnamon sugar. In complete honesty I included the cinnamon sugar more for a glittery look on my treats, yet I'm not going to mislead anybody, it was entirely delightful.

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Cinnamon Spiced Sugar Cookies with Browned Butter Frosting #desserts #pumpkin

INGREDIENTS

  • 3 sticks (1 1/2 cups) unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 eggs, at room temperature
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt

BROWNED BUTTER FROSTING

  • 1 stick (1/2 cup) salted butter
  • 2 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • cinnamon sugar, for sprinkling

INSTRUCTIONS
1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.

5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.

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Read More Our Recipe : FRESH STRAWBERRY COCONUT MARGARITAS

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