Directions
- 1Preheat oven to 365°F.
- 2In a bowl, combine 4 tbsp softened butter, 1/2 cup brown sugar, and 1 tbsp cinnamon. Stir until fully combined.
- 3Spoon the mixture onto a parchment-lined plate into marble-sized pieces. Place in the freezer for 20-30 minutes to harden.
- 4In a stand mixer, beat 1 cup softened butter, 3/4 cup sugar, and 1/2 cup brown sugar on medium speed for 3-4 minutes.
- 5Add 2 eggs and 1 tbsp vanilla. Mix until just combined.
- 6In a separate bowl, combine 2 3/4 cups AP flour, 1 1/2 tsp cream of tartar, 1 tsp baking soda, and 1/2 tsp salt. Stir until combined.
- 7On low speed, add the flour mixture to the mixer until just combined.
- 8Remove the cinnamon nuggets from the freezer and fold them into the batter.
- 9In a small bowl, combine 1/4 cup sugar and 1 tbsp cinnamon. Stir.
- 10Scoop the dough using a large cookie scoop, then roll it in the cinnamon-sugar mixture.
- 11Place cookies in the oven and bake for 10-12 minutes.
- 12Use a spoon to push the edges up, then use a small round bowl to shape the cookies.
- 13Sprinkle on the remaining cinnamon sugar if needed.
- 14For the icing: sift 1 cup powdered sugar into a small bowl, add 1/2 tsp vanilla and 2-3 tbsp milk, stir until smooth and glossy.
- 15Drizzle the icing over the cookies.
Ingredients
- 4 tbsp salted butter
- 0.5 cup brown sugar
- 1 tbsp cinnamon
- 1 cup butter
- 0.75 cup sugar
- 0.5 cup brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2.75 cups AP flour
- 1.5 tsp cream of tartar
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 cup sugar
- 1 tbsp cinnamon
- 1 cup powdered sugar
- 2 tbsp milk
- 0.5 tsp vanilla extract
Equipment
ovenmixing bowlwhiskparchment paperbaking sheetstand mixercookie scoopsmall bowlforksmall round bowl
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