‘Tis the season for baking delicious goods and today I have a real treat to share with you- I joined a few other designer friends for an annual Christmas Cookie Blog Swap! We all are sharing recipes for you to try, so be sure to find theirs below.
Today’s cookie recipe is a new favorite! I have already made these twice this past week… something about the creamy frosting, the chewy cookies and being able to customize the toppings to whatever you are in the mood for- crushed nuts, shaved chocolate, sprinkled cinnamon, zested orange peel… the options are endless!
Last year I made a Cookie Box for a few Christmas gifts and included my Chocolate Chip Cookies, White Chocolate Brown Sugar Cookies, Classic Peanut Butter Cookies, Sugar Cookies and some Peppermint Fudge. When thinking about what recipes I wanted to share this year, I was inspired by my love for cinnamon rolls and also a chewy brown sugar base cookie and wanted to combine those together. If you would like any of the recipes to the other cookies I baked last Christmas, let me know in the comments!
Topping Ideas
One thing I love about this recipe is how you can customize the toppings to whatever you and your family want. I made ours with crushed walnuts and pecans, shaved dark chocolate and almonds, and sprinkled cinnamon. Some other topping ideas would be white chocolate, orange zest, sprinkles…
Creamy Frosting
This frosting recipe is the same frosting I use on our cinnamon rolls that is so creamy and delicious… it just adds an extra layer of soft, sweet and creamy in contrast to the classic chewy cookie base.
Baking Essentials
Brown Sugar Cinnamon Frosted Cookies
Ingredients
Cookies
- 11/2 c dark brown sugar
- 1/2 c (1 stick) softened butter
- 1 tbsp vanilla extract
- 1 tbsp black strap molasses
- 2 eggs
- 2 1/2 cups all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
Frosting
- 4 oz cream cheese softened
- 1/2 c (1 stick) softened butter
- 1 tbsp vanilla extract
- 1 1/2 c powdered sugar
- 2 tbsp of milk or whipping cream
Toppings
- crushed pecans
- shaved dark chocolate
- sprinkled cinnamon
Instructions
- In a stand mixer with the paddle attachment, cream together the butter and brown sugar until fluffy.
- Add in vanilla extract, eggs, molasses, and mix until creamy.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Pour the dry ingredients into the wet and mix until incorporated. Mix on high for a couple of seconds to incorporate quickly.
- Cover your bowl and refrigerate the cookie dough for at least 30 minutes. *Don’t skip this step, it will help the dough to set so the cookies don’t spread out during baking.
- Preheat the oven to 350º
- Make the frosting while your dough chills by combing all ingredients together in the stand mixer with the paddle attachment and mix until smooth and creamy.
- Using an ice cream scoop or tablespoon, scoop out the cookie dough and roll into even size balls. Bake 12 cookies at a time if using a large baking sheet. If you are using a regular size baking sheet, bake 9 cookies at a time.
- Bake on 350º for 10-12 minutes (until the edges are set)
- Remove from oven and bake the remaining dough balls. Note: don’t use the same warm baking sheet to bake your next batch or your cookies will spread while baking.
- Let cool on baking sheet for 5-10 minutes then remove from the baking sheet and cool completely before adding your frosting and preferred toppings on top.
Notes
Christmas Cookie Swap
Want more recipes to try? Hop over to our friends’ blogs to find their favorite recipes this holiday season!
- Classic Butter Spritz Cookies by Sarah (Room for Tuesday)
- Brown Sugar Cookies by David & Stephen (Renovation Husbands)
- Buttery Spritz Cookies by Kyla (House of Hipsters)
- English Toffee by Erin (Francois et Moi)
- Buckeyes by Kim & Scott (Yellow Brick Home)
- Dark Chocolate Orange, Rosemary & Sea Salt Cookies by Bre (Bre Purposed)
If you try these, I would love to see! Please let us know in the comments or share a photo and tag us on over on Instagram!
