Cinnamon Spice Cookies

Bryson Hatfield


Delicious, spicy and crisp. These are an absolute must in a cookie swap. Top with Maple Icing for a special treat.

☆☆☆☆☆ 0 votes
makes 4 dozen cookies
25 Min


1 c
butter, softened (2 sticks)
2/3 c
brown sugar, firmly packed (i use dark)
1/3 c
granulated sugar
1 large
egg yolk
2 c
all-purpose flour
1/4 tsp
1 1/4 tsp
ground cinnamon
1 1/2 tsp
cinnamon extract (mccormick)
1 c
pecans, finely chopped


3/4 c
butter, softened
4 c
powdered sugar
1 1/2 Tbsp
evaporated milk
2 tsp
vanilla extract
2 tsp
maple extract
1/2 tsp


1Preheat oven to 300 degrees. Cream butter and sugars. Add the egg yolk and blend well.
2Sift flour, salt and cinnamon together. Add to creamed mixture and blend well. Stir in extract and nuts.
3Drop the dough by rounded teaspoons onto ungreased cookie sheets, leaving 2" between cookies. Flatten each one slightly. Press a fork, dipped in flour, in a crisscross pattern on top of each cookie.
4Bake for 20-25 minutes. Let the cookies cool on the cookie sheet for a few minutes, then transfer to wire racks for cooling. Makes about 4 dozen cookies.
5In a large mixing bowl, combine butter, powdered sugar and evaporated milk until smooth and creamy. Add extracts and cinnamon. Mix well. Spread a small amount over the top of each cookie.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American