Ingredients
Method
Preparation
- Preheat oven to 400°F (204°C). Line a baking sheet with nonstick surface.
- Cream 1 cup softened butter and 3/4 cup granulated sugar until light and fluffy.
- Add the egg and 2 tablespoons cinnamon syrup; beat until the mixture is smooth.
- Mix in half of the flour, baking powder, and 2 tablespoons cinnamon sugar. Add the remaining flour and cinnamon sugar until the dough is well combined.
- Divide the dough in half, flatten one dough ball on a floured surface, and roll it to about 3/8 inch thick.
- Use a 3-inch round cookie cutter to stamp out circles and place them on the prepared baking sheet.
- Gather scraps, re-form into a round, roll again, and repeat until you have 20 circles.
- Bake for 9–10 minutes until set but not browned.
- Let cookies cool on the hot pan for 3–4 minutes, then transfer to a wire rack and wait until completely cool before frosting.
Frosting
- Beat 1/2 cup softened butter, 1/2 cup vegetable shortening, and 1/4 teaspoon salt until light and creamy.
- Add 1 tablespoon cinnamon sugar and 3–4 tablespoons cinnamon maple syrup, and beat until well combined.
- Slowly add 4 cups powdered sugar until smooth. Spoon frosting into a piping bag and swirl onto cooled cookies.
- Finish with a sprinkle of cinnamon sugar.
Notes
Store cookies in a sealed container at room temperature for up to 4 days. For longer storage, freeze unfrosted cookies in a single layer, then thaw and frost when ready. Tips: Keep dough cool, use a light hand when piping frosting, lightly toast for extra crunch.