Buttery Cinnamon Cookies

Cinnamon Cookies

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These cookies are a soft buttery shortbread that melt in your mouth and are topped with cinnamon buttercream icing. They are the perfect cookie for the fall and leading up to the holidays.


Units Scale
  • 1 cup unsalted butter, at room temperature
  • 1/3 cup icing sugar, sifted
  • 1/4 tsp pure vanilla extract
  • 1/3 cup corn starch
  • 1 1/4 cup all-purpose unbleached flour

For the Icing

  • 1 cup (approx.) icing sugar, sifted
  • 1/4 tsp ground cinnamon
  • 1/4 cup unsalted butter, at room temperature
  • 12 Tablespoon whipping cream


  1. Preheat the oven to 375˚F.
  2. Line a baking sheet with parchment paper, set aside.
  3. In a mixing bowl beat butter with sugar, add the vanilla.
  4. Slowly add the cornstarch then the flour, mix on low until smooth.
  5. Roll into 1 Tbsp balls and place on a cookie sheet approx. 2 inches apart. Use the bottom of a glass or the palm of your hand, lightly press cookie balls approx. ½ inch flat.
  6. Bake for 10 mins or until lightly browned on the bottom.
  7. Let cool on a cooling rack.
  8. For the icing, cream butter with sugar and cinnamon add whipping cream and whisk until light and fluffy.
  9. Spread icing over cooled cookies and sprinkle with extra cinnamon.


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