Glazed Cinnamon Cookies

Last updated on February 23, 2019 by Liza Hawkins

These glazed cinnamon cookies are delicious little bites of yum!

I got in the habit of baking cookies (almost) every week for a couple of reasons.

First off, it’s so easy to make cookies at home that it’s nearly offensive to think buying them from the grocery store is easier.

Secondly, you can’t beat the taste of a homemade chocolate chip or Snickerdoodle cookie to one from a store-bought package.

You just can’t.

And, so I bake cookies.

Like this week’s variety…

I used baking powder in this recipe, which means the cookies stayed close to their original dough drop shape, rather than spreading out on the baking sheet.

They’re dense, but still fluffy inside, and the glaze that’s drizzled on after they’ve just been pulled out of the oven adds a slight sweetness that’s perfect with the not-too-sweet cookie dough.

I know what you’re thinking: Two tablespoons of cinnamon seems like a lot.

I’ve found that cinnamon flavor kinda gets lost unless you’re serious about adding plenty, so in this case, two works.

Maybe I’d even consider adding more…

I like to warm a couple of these up in the microwave for ten to fifteen seconds, and then enjoy them with a glass of cold milk—though they’re equally as good with a mug of hot English breakfast tea!

Enjoy!

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Yield: 2 dozen

Glazed Cinnamon Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

A perfect little treat!

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Ingredients

• 1 stick salted butter, room temp
• 1 large egg
• 3/4 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/2 teaspoon cardamom
• 1 teaspoon pure vanilla extract
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt

[b][i]For the glaze:[/i][/b]

• 3 tablespoons powdered sugar
• 1 tablespoon milk

Instructions

Preheat the oven to 350°F.

Use a mixer to blend the butter and sugar together for 1 minute. Add the egg, vanilla, cinnamon, and cardamom, and continue mixing for 1 more minute. Add the flour, baking powder, and salt, and mix it together until everything's incorporated—about 30 seconds.

On an ungreased cookie sheet, drop the dough by heaping teaspoonfuls about 1" apart. Bake them for 10 minutes, or until they're golden around the edges and the top feels slightly firm to the tough (but you still see a finger indentation).

Drizzle the cookies with the glaze (recipe below), and then transfer them to wire racks to cool completely.

For the glaze:

1. Mix the powdered sugar and milk together in a small bowl.