Cinnamon Sugar Cookies
These buttery and soft sugar snacks are loaded cinnamon and spice and up they are topped with cinnamon icing for flavor! Best for Fall. Or really. The mixture of spices makes me believe thoughts of dip.
The recipe for these cookies is based from my all-time favourite Sugar Cookie recipe that was made each Christmas and has been handed down to me with my mother.
INGREDIENTS
- 2 and also 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- Cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 2 large eggs
- Extract
- Cinnamon Outline Icing
- 1/2 tsp vanilla extract
- 2 tbsp milk
- Cinnamon Flood Icing
- Sugar
- 1 tsp vanilla extract
- 1/3 cup milk
INSTRUCTIONS
- Whisk together the flour.
- In large mixing bowl the butter, add cream and then the sugar until fluffy and light.
- Add the eggs one at a time.
- Add the dry ingredients until dough is formed. Remove from the bowl and put on a counter or nonstick coating. Work dough with palms.
- Separate the dough. Put a piece of dough on a sheet of paper. Put another piece of paper. With a rolling pin, roll the dough out until it's about 1/4 of a inch. Maintaining the dough between the newspaper allows up the dough rolls we would like to avoid having flour.
- Continue with the Quantity of dough. Put the rolled and set them to cool.
- Cut with cookie cutters When the dough has chilled eliminate 1 section at a time and place on a cookie sheet lined with a silicone baking sheet or parchment paper.
- Bake in 350 degrees for 9 minutes. Remove from oven.
- Allow the cookies to place for approximately 2-3 minutes then remove allowing to cool on wire rack.
- Outline Icing
- In small bowl stir together the sugar, cinnamon, vanilla extract and milk. Add to piping bag. I utilized a Wilton 2 suggestion. Summarize the contour for the cookiecutter. Permit this outline it is going to harden.
- Flood Icing
- In small bowl stir together the sugar, cinnamon, vanilla extract and milk. This is thinner! Put in to shape and add to squeeze bottles you need iced. Spread icing until region with toothpick is covered .
- Permit the flooding icing to dry at least 24 hours before giving as presents or piling cookies. I covered to help keep them clean and let them sit and put mine back.