This easy recipe makes cinnamon sugar cookies that hold their edges and have a nice soft bite. Pair with a spiced American buttercream and you have the perfect fall and winter cookie!
If you’ve been following me for a while you know I have a serious attachment to sugar cookies! Cinnamon cut-out sugar cookies are quickly becoming a new obsession.
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The cookies are easy to make and have a nice soft texture while holding a sharp edge. The perfect sugar cookie, if you ask me! For this recipe we add cinnamon and a little nutmeg to the cookie dough and pair it with a spiced American Buttercream. The smell alone on these cookies is intoxicating.
Cinnamon cut-out sugar cookies are perfect for adding to your fall and winter baking lists. I know you are going to love them!
HOW TO MAKE CINNAMON CUT-OUT SUGAR COOKIES
First you will sift together the dry ingredients. All-purpose flour, aluminum-free baking powder, cinnamon and nutmeg. I switched to using aluminum-free baking powder several years ago and highly recommend it for the best tasting baked goods. Rumford is a popular brand and both Trader Joes and Target carry versions as well. David Lebovitz wrote a fun article on why you should use aluminum-free baking powder.
Next you will beat together the butter and salt until combined, about 1 minute. Then add the granulated sugar and beat until smooth, about 1.5-2 minutes. Then beat in the egg and vanilla. Finally, with the mixer on low, add the sifted dry ingredients. The dough will start to ball around the mixer paddle when the dough is finished. Wrap the dough in plastic wrap and press into a 1 inch disk. Chill the dough for a minimum of 30 minutes before rolling it out.
HOW TO GET SOFT SUGAR COOKIES
Make sure to roll your sugar cookie dough on the thicker side. I prefer about a 1/4 inch thick. Keeping the cookie dough on the thick side allows for a softer baked cookie. I love using these fluted biscuit cutters.
Finally, you do not want to over bake these cookies. 7-8 minutes is all they need in a 375 degree Fahrenheit oven. The cookies will have just a hint of brown to the edges. They appear slightly puffy when they are done and then you’ll let the cookies rest on the pan for 2 minutes before removing to a wire cooling rack.
HOW TO MAKE SPICED AMERICAN BUTTERCREAM
Once the cookies are completely cool, you can decorate them with a spiced American buttercream.
You can use a hand-held mixer or a stand mixer to make the easy buttercream. Beat the room temperature butter on medium-high until smooth and creamy.
Then add powdered sugar, pumpkin pie spice and ground cinnamon. Mix on low until incorporated. Then add vanilla and heavy whipping cream and beat on medium-high until light and fluffy about 2-3 minutes. Add a pinch of salt if the frosting is too sweet and add gel coloring, if desired.
The cookies in the photos were piped using a Wilton 104, Wilton 4 and Wilton 2D.
I am working to get some video tutorials to help you decorate your cookies. This is a whole new avenue for my tech challenged mind! Hopefully I can add a video or two soon. Is this something you would find helpful? Please drop me a note in the comments below to let me know.
CRAVING OTHER SUGAR COOKIE RECIPES?
- Always Perfect Sugar Cookies
- Chocolate Cut-Out Sugar Cookies
- Easy and Fast Soft Drop Sugar Cookies
- Sugar Cookie Bars
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- 3 cups all-purpose flour
- 2 teaspoons aluminum free baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, room temperature
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- SPICED AMERICAN BUTTERCREAM
- 1 cup unsalted butter (2 sticks), room temperature
- 4 cups powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 4 Tablespoons heavy whipping cream
- In a medium bowl, combine flour, baking powder, cinnamon and nutmeg with a whisk. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute. Add in sugar and beat until smooth, about 1-½ minutes. Beat in egg and vanilla and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl.
- With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
- Wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes before rolling and up to seven days.
- Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
- On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
- Arrange cookies on baking sheets about 1 inch apart.
- Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.
- Decorate as desired.
SPICED AMERICAN BUTTERCREAM
1. Using a stand mixer with the paddle attachment (or a hand held mixer) beat the butter on medium-high until smooth and creamy.
2. Scrape down the sides of the bowl and add the powdered sugar, pumpkin pie spice and cinnamon. Mix on low until the dry ingredients are incorporated. Add the vanilla and heavy cream.
3. Increase the mixer speed to medium-high and whip until light and fluffy, about 2-3 minutes, scaping the sides of the bowl as needed.
4. Add a pinch of salt if the frosting is too sweet.
5. Color as desired.
Cookies will stay fresh covered at room temperature or in the refrigerator for up to 1 week. They also freeze well for up to 3 months. Cookies can be frozen decorated.
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- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
- Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8" x 16-1/2"
- USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- Fox Run Polished Marble Rolling Pin with Wooden Cradle, 10-Inch Barrel, White
- Food Coloring AmeriColor Student Kit, 12 .75 Ounce Bottles Soft Gel Paste Colors
- Wilton No.2D Decorating Tip, Drop Flower
- Wilton 418-4 No.4 Decorating Tip, Round
- Wilton 402-104 Petal Decorating Tip
- Pastry Bag -50 Pack-16-Inch Extra Thick Large Cake/Cupcake Decorating Bags-Disposable Icing Piping Bags Set
Amount Per Serving: Calories: 249Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 73mgCarbohydrates: 32gFiber: 0gSugar: 22gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.
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