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Cinnamon spiced sugar cookies with browned butter frosting…shaped like cute little pumpkins, because it’s basically October and time for all things pumpkin.
Happy Friday everyone!! Hoping you’ve all had a great week. I had an interesting day on Wednesday. I went down to Denver late in the afternoon to fly out to LA to film for Hallmark Home and Family and ended up back at home that same night. Let me explain, we were about to leave the gate when we were told there were mechanical issues and the plane could not fly. Totally not fun, but better known on the ground than in the air!
I made a call to the super nice people at Hallmark to explain the situation and they were so sweet about my travel mishaps. They offered to simply Facetime the interview, and even agreed to reschedule a live interview when I’m in town in mid October. I had such a fun time doing the Facebook interview (it airs this morning, so tune in to Hallmark!), and am feeling just so grateful for all these amazing opportunities.
WATCH HOW-TO VIDEO:
Okay, on to these cookies, they are basically fall in a cookie…well, almost. There’s no actual pumpkin in these cookies. One, I have so many pumpkin recipes coming up that I didn’t feel as though these cookies needed to have pumpkin included in the them. Two, I also didn’t want to start in on the pumpkin recipes too early. Personally, I can start to get a little bit of a pumpkin overdose before Thanksgiving is even over, and I’ve decided I’m not letting that happen this year.
So long story short, I’m trying to pace myself with the pumpkin recipes this year. I’m going to try to slowly roll them out…but don’t worry, I have one all set for you guys next week!
ps. I just realized, I already cheated with this pumpkin beer broccoli cheddar soup from earlier this week…
Anyway, I made these cookies, kind of on a whim, last week. Normally I try to have my blog recipes pretty planned out, but sometimes an idea comes to mind that either sounds so good or so fun to create that I just have to do it that very day.
That’s what happened with these cookies. It was kind of a dreary, moody day…and very Halloweeny. I just felt like making something cute and pumpkin shaped was appropriate. I’ve already shared my very favorite sugar cookies with you guys, but then I thought about making more of an autumn style sugar cookie, and these cinnamon spiced sugar cookies immediately came to mind.
Of course, I had to make them in the shape of pumpkins.
Like my favorite sugar cookie recipe, these are extremely easy to make. The only real difference is the addition of cinnamon and nutmeg. Adding cinnamon to a sugar cookie might not sound all that amazing, but trust me it is so good. It’s basically like cinnamon toast, but in a buttery, soft sugar cookie form.
And, as if the cookie alone was not enough, I went ahead and added a browned butter frosting. And then, to really seal the deal, I added the lightest dusting of cinnamon sugar. In full disclosure I added the cinnamon sugar more for a glittery look on my cookies, but I’m not going to lie, it was pretty delicious.
OKAY, now here’s the thing. I am no professional cookie decorator. I may or may not have worked hours (seriously hours) on trying to make these cookies look like cute pumpkins, but the funny thing is, the look of the cookies you see here is not originally what I was going for at all. Nope, I was actually trying to make them look like real pumpkins. But you know what? Turns out that I love how these cookies ended up. I didn’t use any food dye and this simple design only takes minutes to create. It’s natural, rustic, and very me. Yes, kind of loving them.
Also, the frosting…oh my gosh…THE BEST. And yes, that needed to be in all caps. The cookies are truly amazing on their own. They’re soft, sweet, and loaded with cinnamon flavor. But let’s be real, what is a sugar cookie without frosting, you know?
The frosting adds that special final touch, and well, it’s just delicious. The toasted brown butter and extra pinch of cinnamon just screams fall. Meaning you need to make these cookies this weekend and then every weekend from now until December. Oh, and when December hits, turn them into christmas shaped cookies! YES. DO THAT.
Cinnamon Spiced Sugar Cookies with Browned Butter Frosting
Servings: 60 cookies
Calories Per Serving: 129 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon pure vanilla extract
- 2 eggs, at room temperature
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Browned Butter Frosting
- 1 stick (1/2 cup) salted butter
- 2 cups confectioners sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cinnamon
- cinnamon sugar, for sprinkling
Instructions
- 1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. To make the frosting. Add the butter to medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to think the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets too thick, add a splash of water. The frosting should be thin enough to drizzle, but think enough to hold it's shape.5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an air tight container for up to 4 days.
Cookies today…tomorrow we kick off “spooky” cocktail Saturday!
These look so elegant……I would do pumpkin shape as well. I will be making these
I hope you love these! Thank you!
Tieghan, I finally had the chance to make them. I also uploaded a picture on Pinterest. Can highly recommend them, so good! Thank you so much for this inspiration!
Thank you so much Jenny! I am so glad you loved these and I hope I will be able to see your photo!
Late to the game as far as commenting…hopefully you can still help! ? I have made the cookies twice, absolutely delicious! Both times I’ve had trouble w the frosting though. When I add the water it splits. ??♀️ Any suggestions for me? I’ve see. Some people have used heavy cream or half and half. I could try that but didn’t know if I’m doing something way wrong. Ha! Thank you for a killer fall cookie recipe!!
HI! How much water are you adding? It shouldn’t be splitting, but if it does, i’d add more sugar to bring it back together. You could also try using heavy cream or milk. That would be equally great and I would assume work really well! Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! xTieghan
These are SO good! The frosting tastes like caramel:). Seriously yummy, like all your cookies I’ve baked so far! My kids love you now that ‘mummy can cook’ but not sure my waistline does!!!
I am so glad you and your kids loved this Sophie! So perfect for fall! Thank you!
So you don’t chill the dough before cutting out?
I made these last night. I added apple cider to the icing instead of using water and they were amazingly delicious. I always love making your recipes!!
What a good idea!! Sounds yummy. Thank you for making it Arleen!
Can’t wait to try these! My only question was, how big are they? Im just wondering if my pumpkin cookie cutter is too big. ? I only ask because my husband watches what he eats and won’t eat them if he doesn’t know the exact calories??
Thanks!
Hey Abbey, my cookie cutter is about 3 inches, so medium size! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
These look and sound delicious!
Also-what song is playing on the video?
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Thank you! It’s just a song that the HBH video creator bought from a website. I will try and find out the exact name. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Seemed like it would be good, but the frosting never worked. I tried it multiple times and it was oily and chunky.I wonder what went wrong.
HI Hannah, so sorry you had trouble. Let me know if I can help to answer any questions for you. Hope you had a wonderful Thanksgiving!
Hi! I read a comment asking about how the softness of these compare with your cream cheese sugar cookies, and I’m curious….do you have a favorite?? I’d like to go with softest one, adding cinnamon to the cream cheese ones (if you would recommend that.) Also, since that recipe makes less cookies, would you cut the amount of cinnamon in half? Would you add nutmeg, as well? Sorry for all of the questions! Can’t wait to try them!!
HI! These are super soft and really delicious! I recommend using these instead of the cream cheese cookie. I LOVE these! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
I just wanted to thank you for an amazing recipe! I went with your suggestion and made these…and I’m so glad I did. They are delicious! I made half a batch, because I didn’t think we would need five dozen. However, I wish I had made the full recipe! I had to hide them from the family, otherwise there wouldn’t have been any left for Thanksgiving day. 🙂 Thank you for your help and the wonderful recipes. Happy Thanksgiving!
Haha I love that you had to hide some and that you loved these! Thank you Kara!
Looks delish! I can’t wait to make these!
5 dozen seems like a lot, do you think half of the dough will last in the fridge for a week or so? Maybe a silly question ?
ha! It is a lot! 🙂 Yes, you can easily just cut the recipe in half. That will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
Can’t wait to make these for Thanksgiving! Just curious to know what type of chocolate you used for melting as not all work the same! Thank you!
HI! I used 72% dark Chocolate. It was Lindt brand. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
I made these cookies for my son who is turning 28 years old on Halloween! I hope he appreciates the time and effort I put into them. Not my best when it comes to baking, but I had so much fun making them! Thank you.
I am sure they turned out great! I hope he loves them Marilyn! Thank you!
need to learn how to properly melt chocolate
I love cookie recipes and my daughter and I usually go all out around Christmas. But sometimes I don’t really want to take the time to make the fancier decorated cookies and look for some I can just roll, refrigerate, and cut. Do you think these would work that way? They sound too delicious to pass up!!
Hi Marie! Yes, these are not fancy or too time consuming and the perfect laid back cookie. The frosting does not harden like other sugar cookies, so they are not the best for packaging…but they are delicious! Please let me know if you have any other questions. Hope you love this recipe! thank you! 🙂