Since moving back to Toronto, I’ve apparently decided that fall means I need to bake. I’m not sure if it’s the cooler weather, being back home, or just my annual need to romanticize September, but I’ve been craving all of the very stereotypical fall things lately. And obviously, that includes cinnamon.
I made these cinnamon sugar cookies recently and they were so good. Think a really soft snickerdoodle, rolled in cinnamon sugar, with cream cheese frosting piped on top. They’re sweet, a little tangy from the frosting, and exactly the kind of cookie I want with a coffee when it’s cold outside.
They also look much more impressive than they actually are to make, which I always appreciate.
For the cookies
- 370g plain flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 3 tsp ground cinnamon
- ½ tsp salt
- 220g unsalted butter, softened
- 260g granulated sugar
- 1 large egg + 1 large egg yolk
- 2 tsp vanilla extract
For the cinnamon sugar
- 70g granulated sugar
- 2 tsp ground cinnamon
For the cream cheese frosting
- 180g cream cheese
- 115g double cream
- 90g icing sugar
- 1 tsp vanilla extract
How to make them
Preheat your oven to 180°C and line your baking trays with parchment paper.
Beat the butter and sugar together until light and fluffy, then mix in the egg, egg yolk and vanilla.
Add the flour, cream of tartar, baking soda, cinnamon and salt and mix until you have a soft dough.
In a separate bowl, mix together the sugar and cinnamon for the coating. Roll the dough into roughly 65g balls, coat each one in the cinnamon sugar and place them on your baking trays. Flatten them slightly and bake for 10 minutes.
And do not panic if they seem a little soft when they come out — let them cool completely.
For the frosting, beat together the cream cheese, double cream, icing sugar and vanilla until it thickens. Once the cookies are completely cool, pipe the frosting on top. I did little swirls, but truly do whatever you can manage with a piping bag (or a Ziploc bag with the corner cut off, which absolutely works).
That’s it! Very easy, very fall, and dangerously good when they’re freshly frosted.
I fear I’ll be making these on repeat until Christmas.
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