Name: Butter Cookies with Cinnamon Glaze Recipe
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup butter, softened; ¾ cup sugar; 1 large egg; 2 cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup powdered sugar; 4 tablespoons heavy cream or milk (or more to preferred consistency); ⅛ teaspoon salt; ¼ teaspoon cinnamon; 1 teaspoon cinnamon, for garnish

Instructions

Step 1: In a large bowl, cream the softened butter and sugar together until light and fluffy. Mix in the egg until fully combined.

Step 2: Add ½ cup of the flour, baking powder, and salt to the butter mixture and stir until combined. Continue adding flour by ½ cup increments, mixing well after each addition, until all 2 cups are incorporated.

Step 3: Use a small cookie scoop or tablespoon to portion the dough. Roll each portion into a ball, then slightly flatten with your palm and place on a parchment-lined cookie sheet.

Step 4: Bake the cookies at 375˚F for 8 to 9 minutes, or until the centers are just set. The cookies will stay light in color and should not brown. Let them cool on the sheet for 2 minutes before transferring to a cooling rack.

Step 5: To prepare the glaze, whisk together powdered sugar, cinnamon, salt, and heavy cream (or milk) until smooth. Add more cream if needed to reach your preferred consistency.

Step 6: Once the cookies are completely cool, dip the tops into the cinnamon glaze, then gently lift them out and turn right-side up. Place them back on the cooling rack or on parchment paper to let the glaze dry. Sprinkle with the reserved cinnamon as garnish if desired.

Tips & Variations

For a richer flavor, try using browned butter in the dough instead of regular softened butter.

You can substitute milk for heavy cream in the glaze for a lighter option.

Add a teaspoon of vanilla extract to the dough for extra depth of flavor.

To get perfectly uniform cookies, chill the dough balls briefly before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer, keep them in the refrigerator to extend freshness for up to 10 days, but bring them back to room temperature before serving. Reheat briefly in a warm oven to refresh their softness if needed. The glaze will firm up when chilled, so allow cookies to sit at room temperature to soften.

FAQs

Can I use margarine instead of butter?

Butter provides the best flavor and texture for these cookies. Margarine can be used in a pinch, but the cookies may be less rich and slightly softer.

How do I make sure the glaze isn’t too runny or too thick?

Start by adding the cream or milk slowly to the powdered sugar mixture until you reach a smooth, slightly thick consistency that coats the back of a spoon. If it’s too runny, add a bit more powdered sugar; if too thick, add a small splash more cream or milk.