Cinnamon Spiced Sugar Cookies with Browned Butter Frosting


Cinnamon spiced sugar cookies
1 ½ c (3 sticks) unsalted butter, softened
1 ¼ c granulated sugar
1 Tbsp. pure vanilla extract
2 eggs at room temperature
4 ½ c all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
½ tsp. salt

Browned butter frosting
½ c (1 stick) salted butter
2-3 c powdered sugar
1 tsp. pure vanilla extract
¼ tsp. cinnamon
Cinnamon sugar, for sprinkling


Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy. Add the flour, baking soda, cinnamon, nutmeg and salt. Beat until combined and the dough forms a ball.

Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out dough to ¼ 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.

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 overbake. Cool on the baking sheet 5 minutes and then transfer to a wire cooling rack to cool completely.

To make the frosting, add the butter to a 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, vanilla and cinnamon, adding more sugar if needed to thicken the frosting.

Frost each cooled cookie. If making pumpkins, you can use 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.