Cinnamon Jumbles with Browned Butter Icing
Sneak Preview: Old-fashioned Cinnamon Jumbles—also known as Jubilee Jumbles—are soft, cake-like cinnamon cookies topped with a simple browned butter icing. This updated version keeps the classic flavor while shaping them into individual, frostable cookies that bake in about 90 minutes start to finish.
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If you could step into your grandmother’s kitchen right now and peek inside her cookie jar, what would you hope to find?
For me, it’s Cinnamon Jumbles. My grandma called them “Jubilee Jumbles” — tender, cinnamon-spiced cookies she baked in one big sheet and cut into squares. I’ve reimagined them as individual cookies topped with a browned butter icing. The look may be new, but the flavor still carries that old-fashioned charm.
Ingredients and Substitutions
FLOUR: Use bleached or unbleached all-purpose flour interchangeably.
BUTTER: Unsalted butter gives the best flavor; avoid substitutes.
BUTTERMILK: Sub thinned yogurt or milk with lemon juice or vinegar.
SUGAR: All granulated sugar for a lighter cookie; sub part brown sugar for moisture.
EGG: One large egg adds structure and richness.
CINNAMON: Just enough spice to warm up the flavor.
VANILLA: Use real or imitation depending on what you have.
BAKING SODA: Helps the cookies rise with buttermilk.
SALT: Enhances the cinnamon and balances sweetness.
POWDERED SUGAR: Standard powdered sugar works best for smooth icing.
MILK: Use milk or cream to loosen the icing for spreading.
Shareworthy Variations
- Classic Icing: Skip the browned butter and use a simple vanilla glaze if you want a lighter finish.
- Chocolate Icing: Add cocoa powder to the icing for a chocolate-topped jumble.
- Holiday Jumbles: Sprinkle colored sugar over the icing before it sets for seasonal cookies.
- Eggnog Jumbles: Replace buttermilk with eggnog, add a pinch of nutmeg, and switch to baking powder for lift.
Step-by-Step Instructions for Making Cinnamon Jumbles
⬇️ Jump to the recipe below for exact amounts and detailed instructions.
Cinnamon Jumbles with Browned Butter Icing
Video
Ingredients
Cookie Dough
- ½ cup (114 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 1 large (50 g) egg
- ¾ cup (170 g) buttermilk or unflavored yogurt thinned with milk to the consistency of buttermilk
- 1 teaspoon vanilla extract
- 2 cups (240 g) all-purpose unbleached flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Browned Butter Icing
- 2 tablespoons unsalted butter
- 1-2 tablespoons milk
- 1½ cups powdered sugar
Instructions
- Cream the wet ingredients: 1/2 cup (114 g) unsalted butter, 3/4 cup (150 g) granulated sugar, and 1 large (50 g) egg.Stir in 3/4 cup (170 g) buttermilk and 1 teaspoon vanilla extract.
- Add the dry ingredients: Blend in 2 cups (240 g) all-purpose unbleached flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon. Combine until you can't see any flour.
- Chill the dough in the freezer for about 30 minutes or 1-2 hours in the refrigerator.
- Preheat oven to 400˚F (200˚C).
- Scoop and bake: Cover the baking sheet with parchment paper, a silicone baking mat, or lightly grease it. Use an ice cream scoop or two spoons to drop 1 tablespoon of dough per cookie onto a baking sheet. For larger cookies, use 2-3 tablespoons of dough. Bake at 400˚F (200˚C) for 8-10 minutes. When barely cool, ice with Browned Butter icing.
- Make the Icing: Melt 2 tablespoons unsalted butter in a small skillet using low heat on the stove till golden brown. Be careful not to burn. (If any solids turn black, start over.) Remove from heat and let cool slightly. Stir in 1-2 tablespoons milk, then 1½ cups powdered sugar until smooth.
Notes
- Make-ahead: The dough can be mixed ahead and refrigerated for up to 24 hours before baking. Let it soften slightly before scooping.
- Buttermilk substitute: If you don’t have buttermilk, use milk mixed with a little lemon juice or vinegar, or thinned plain yogurt.
- Freezing: Baked cookies freeze well. Cool completely, then freeze in an airtight container for up to one month. Thaw at room temperature.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Final Thoughts
If you grew up with old-fashioned Jumbles, I hope this version brings back sweet memories. And if it’s your first time making them, don’t be surprised if they disappear fast. Soft, simple, and sweet—they’re definitely cookies worth sharing.
— Paula, Home Economist
Homemade Food Worth Sharing
Need help troubleshooting?
Email me: Paula at saladinajar.com — photos help!
I actually made these cookies… and they turned out GREAT!!!!!! I was scared about browning the butter, but it was so simple!
My kids love them, and their friends at school love them…apparently they share homemade cookies from their lunchboxes.
Maybe this will be a Christmas tradition that my kids can trace back to their great-grandma!
Thanks for the recipe!
just made these cookies with my friend, they’re incredible. thanks 😉
i tried this and my kids loved it! thanks for sharing 🙂
I want to bake the cookies without the icing if I do will they not taste as good?
Hi! Two quick questions:
I was just wondering if I can use a cookie cutter (such as a candy cane cutter) for these.
Do you have a a rough guess for the calories in these??
Thanks and Merry Christmas!!
-Taylor
I plan to make these but noticed the use of yogurt or buttermilk. Does the liquid not make a difference in the consistency? Seems like the batter would be slightly thinner using buttermilk rather than yogurt. Which one do you use?
I use whichever I have. If the yogurt is thick you might add a little milk but it doesn’t make that much difference. Either way, the dough needs to be chilled so it all turns out about the same.
I am making these tonight….
About how much milk do you start the icing with?