¾cup(170g)buttermilk - or unflavored yogurt thinned with milk to the consistency of buttermilk
1teaspoonvanilla extract
2cups(240g)all-purpose unbleached flour
½teaspoonbaking soda
½teaspoonsalt
1teaspooncinnamon
Browned Butter Icing
2tablespoonsunsalted butter
1-2tablespoonsmilk
1½cups(1½cups)powdered sugar
Instructions
Cream 1/2 cup unsalted butter, 3/4 cup granulated sugar, and 1 large egg.
Stir in 3/4 cup buttermilk and 1 teaspoon vanilla extract.
Blend in 2 cups 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).
Use an ice cream dipper to drop 1 tablespoon of dough onto a lightly greased baking sheet, or use parchment paper or Silpat to cover the baking sheet.
Bake at 400˚F (200˚C) for 8-10 minutes. When barely cool, ice with Browned Butter icing.
Brown Butter Icing:
Melt 1/2 cup unsalted butter (do not substitute margarine) 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.
Start out by adding about 1 tablespoon of milk into the butter. Stir in 1½ cups powdered sugar and beat till smooth. Add milk as you go in very small increments until it will spread easily but not so thin that it drips. Because icing becomes thick as it cools, stir in a small amount of extra milk if necessary to make icing spreadable. If you get it too thin, let it sit for a while or add more powdered sugar.
Leftover icing is good on graham crackers or animal cookies.