Frosted Cinnamon Cookies
By: Sara Bonetti
Published: Wednesday, December 8, 2010 - 5:12pm

Ingredients




For the cookies
380 grams (13.5 oz or 3 cups) all-purpose flour
10 grams (2 tsp) baking powder
7 grams (1 ½ tsp) cinnamon
150 grams (5.3 oz or ¾ cup) white sugar
50 grams (1.9 oz or ¼ cup) brown sugar
225 grams (2 sticks) butter
1 egg
7 milliliters (1 ½ tsp) pure vanilla extract
For the frosting
113 grams (1 stick) unsalted butter, at room temperature
220 grams (7.75 oz or 1 cup) brown sugar
1 pinch of salt
60 milliliters (2 fl oz or ¼ cups) milk
5 milliliters (1 tsp) vanilla
320 grams (11.25 oz or 2 ½ cups) confectioners’ sugar

Preparation

1 Preheat the oven to 350F degrees. 2 In a medium bowl, whisk together the flour, the baking powder and the cinnamon. 3 In a big bowl, cream the sugar and the butter. Add the egg and the vanilla extract and mix until well blended. 4 Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. 5 Roll the dough on a floured surface and cut into shapes. Place on parchment lined baking sheets and bake for 9-12 minutes, depending on the size of your cutter. 6 Let them sit a few minutes on the sheet, then transfer them to a cooling rack. 7 While the cookies are baking, make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and the salt. Cook on low for 2 minutes, stirring constantly. Finally, add the milk. 8 Remove the mixture from the heat and add the vanilla. Let cool and then add the powdered sugar. 9 When the cookies are completely cool, go ahead and frost them. Let the frosted cookies sit overnight for the frosting to settle well.