These cookies were a HUGE hit all over social media, everyone wanted the recipe! So here I am, fufilling the wishes of everyone and sharing THE recipe for these delicious…OMG so delicious cookies!
Ingredients:
(For the cookies)
375 grams or 3 cups all purpose flour
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt (increase to 1/2 tsp. if using unsalted butter)
1 1/2 tsp. baking soda
1 cup salted butter, room temperature
2 ounces or 55 grams room temp cream cheese
100 grams or 1/2 cup white sugar
100 grams or 1/2 cup packed light brown sugar
1 large egg, room temp
2 tsp. vanilla extract
(1/2 cup + 1 1/2 tsp. cinnamon mixed together for rolling cookie dough balls in.)
(For the glaze)
1/4 cup salted butter
1 1/2 cups powdered sugar
1/2 TB. vanilla
1/2 tsp. cinnamon (Can add more if you want more spice)
1/8 tsp. nutmeg
3 TB-6 TB. water, room temp
Directions:
In a medium bowl whisk together the flour, cinnamon, nutmeg, salt, and baking soda. Set aside.
In a stand mixer, add your butter and cream cheese. Mix on low/medium spead until incorporated. Next add in your sugars and mix on low/medium speed. Don’t beat too high because it will add air bubbles which result in a tougher cookie. Make sure all butter, cream cheese and sugar is incorporated.
Mix in the egg and vanilla until combined.
Slowly mix in flour until incorporated and dough comes together. Carefully do not over mix.
Once the dough has come together, wrap it up tightly in plastic wrap and set in the fridge for at least one hour. (Or 2-3 days)
Pull out the dough and let sit on the counter for 10-20 minutes if it’s too hard. Get your cinnamon sugar mixture ready. Preheat your oven to 350 degrees.
Using a small ice cream scoop, scoop up the dough and roll into balls. Roll your balls into the cinnamon sugar mixture and place on a prepared baking sheet. (I use parchment paper on a baking sheet for the best results when baking cookies.)
Using a small glass, gently press down the cookies ever so slightly, not too much. The cookies don’t really rise or spread much.
Bake cookies for 10-12 minutes. (I did 10) Then let cool on a cooling tray. I like to underbake these a little and not wait until they get too golden.
Directions: (For the Glaze)
Arrange your cookies on a large baking sheet fitted with parchment paper so you can begin to frost them. In a small saucepan, add your butter and begin to melt on medium heat. Continue to stir/whisk occassionaly, and watch the butter melt.
It will melt, then bubble a little, and become frothy. Continue to stir and you will begin to notice the butter browning underneath the froth on top. Remove the pan from the oven and pour the brown butter into a bowl.
Once the butter has cooled slightly, add your powdered sugar, spices, vanilla, and 2 to 3 TB water. Whisk together. If it’s too thick, add a little more water, by the tsp.
You want the frosting to drizzle, but not be too thin it runs off the cookie. If it becomes too thin add more powdered sugar by the TB.
Using a spoon, add about 1 tsp. of frosting on top of each cookie.
Keep in an airtight container up to 3 days. Cookies unfrosted and baked freeze WONDERFULLY. Bring on the coutner from the freezer, still covered, and allow to thaw for at least 12 hours. Then frost as you normally would.
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