Cinnamon Jumbles with Browned Butter Icing

Kid-favorites!! These cake-like, cinnamon-spiced cookies are soft and tender with just the right hint of nostalgia. Each one is topped with a rich browned butter icing that adds warmth and old-fashioned charm.

36 cookies

soft cinnmon cookies with brown butter iicing on a cooling rack.

Prep Time 20

Cook Time 40

Additional Time 30

Total Time 1 30

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 (1½ cups) powdered sugar

Instructions

Cream the wet ingredients: 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.
Add the dry ingredients: 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).
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.

Nutritional Information