Cinnamon Sugar Cookie with Browned Butter Caramel Frosting and Caramel Drizzle

Cinnamon Sugar Cookie with Browned Butter Caramel Frosting and Caramel Drizzle

November 2, 2020 Off By Laura Hartline
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Well, if the title of this is a mouthful you bet the cookie it describes is a delicious mouthful. This is a beautiful, elegant, tasty cookie prefect for a special event. As the temperatures get colder, all I want to do is bake! The warm oven and delicious smells are like a warm blanket.

The recipe looks big, but only because there are three elements. That doesn’t mean it is difficult. Just follow the steps, one by one, and you’ll get there. The cookie is a pressed sugar cookie, which means that after you form large cookie dough balls, you’ll press with with a glass to flatten and crack the edges.

The browed butter caramel frosting sounds complicated but is actually really simple. The one thing you need to keep in mind is that it will firm up as it cools off. Don’t worry, just add a little bit of cream, stir it in and it will return to a nice spreadable texture. The caramel drizzle is the same as the caramel used the frosting so you’ll be pro at making it by the time you’ve finished the cookies!

The sugar cookie recipe is based on one from melskitchencafe.com.

5 from 3 votes
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Cinnamon Sugar Cookie with Browned Butter Caramel Frosting and Caramel Drizzle

This elegant cookie will leave you wanting more with a cinnamon pressed sugar cookie topped with a smooth browned butter caramel frosting and then drizzled with a simple caramel.

Course Dessert
Cuisine American
Keyword cinnamon sugar cookie with browned butter caramel frosting and caramel drizzle
Prep Time 30 minutes
Servings 33

Ingredients

Cookies

  • 1 cup butter
  • ¾ cup vegetable oil
  • 1 ¼ cups granulated sugar
  • ¾ cup powdered sugar
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • 2 Tbsp sour cream
  • 2 eggs
  • 1 tsp vanilla
  • 5 ½ cup flour
  • cinnamon and sugar for pressing the cookies

Frosting

  • 12 Tbsp butter
  • 1 cup browned sugar
  • ½ cup cream
  • 4 cups powdered sugar

Caramel Drizzle

  • 6 Tbsp butter
  • ½ cup brown sugar
  • ¼ cup cream

Instructions

Cookies

  1. Preheat the oven to 350°F and line three baking sheets with parchment paper.

  2. In the bowl of a stand mixer, add the butter, oil, sugar and powdered sugar. Sprinkle the baking soda, cream of tartar, cinnamon, and salt across the ingredients to avoid clumping. Mix until combined and creamy, about 2 minutes. Scrape the sides of the bowl if necessary.

  3. Add the sour cream, eggs, and vanilla and mix until combined and fluffy, about 2 minutes. Scrape the sides of the bowl if necessary.

  4. Add the flour and mix until combined. Do not overmix.

  5. Shape the dough balls into 2 inch balls. Place 12 balls, evenly spaced, on a baking sheet. This recipe makes about 30-33 balls. Mix a few tablespoons of sugar with cinnamon in a small bowl. Spray the bottom of a drinking glass with non-stick cooking spray. Dip the glass in the sugar and then press down the cookie balls until the edges crack. The cookie should be between ¼-½ inch thick.

  6. Bake cookies for 9-11 minutes. You don't want the cookies to brown or get golden at all. Allow to cool before frosting.

Frosting

  1. Simmer the butter on medium heat in a medium sauce pan until the color just begins to change ever so slightly. When it starts to get really foamy on top, that is a good sign to remove from the heat. You don't want to see all the brown flecks you get if you go longer.

  2. Remove from the heat and add the brown sugar and cream. Stir until combined.

  3. Return to the heat and bring to a boil. Simmer for 1 minute and take off the heat.

  4. In a bowl, add the powdered sugar. Pour in the caramel mixture and beat with a hand mixer. Spread the frosting on the cookies. The frosting will get harder as it cools and you will need to add a bit of cream and mix until it becomes softer and spreadable again.

Caramel

  1. Simmer the butter on medium heat in a medium sauce pan until the color just begins to change ever so slightly as you did before.

  2. Remove from the heat and add the brown sugar and cream. Stir until combined.

  3. Return to the heat and bring to a boil. Simmer for 1 minute and take off the heat. With a spoon, drizzle the caramel across the cookies in a back and forth pattern. Enjoy!







CategoryDessert
TagsCinnamon Sugar Cookie with Browned Butter Caramel Frosting and Caramel Drizzle

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