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–+ servings

Cinnamon Cookies

Teresa Ambra
These delicious oatmeal cookies are iced with a luscious Cinnamon Buttercream Frosting making these cookies, rich, decadent, and heavenly!
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 48

Ingredients
  

COOKIES:

  • 1 cup Crisco shortening
  • 1 cup brown sugar packed
  • 1 cup white sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 3/4 cups Gold Medal UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 cups oatmeal

CINNAMON BUTTERCREAM FROSTING:

  • 3 cups powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tbsp. cinnamon
  • 1 1/2 tbsp. unsalted butter melted
  • 3 tbsp. milk

Instructions
 

COOKIES:

  • Mix all the ingredients except the flour and oatmeal with an electric mixer.
  • Stir in flour and oatmeal with wooden spoon.
  • Form into balls, lay on greased cookie sheet, press lightly with a fork.
  • Bake at 350° for 12-15 minutes.
  • Allow to cool in pans about one minute.
  • Remove to wire racks and immediately frost with Cinnamon Frosting.

CINNAMON BUTTERCREAM FROSTING:

  • Place all ingredients in a bowl and beat with an electric mixer until smooth.
  • Start with 2 tbsp. milk and add additional half tablespoons until you get the correct spreading consistency.
  • Be careful not to make the mixture runny.
  • Prepare the frosting mixture while the cookies are baking.
  • After baking cookies, allow to cool one minute.
  • Remove cookies to wire racks.
  • Using a knife, immediately ice cookies with cinnamon frosting.
  • Let the cookies and icing set up for a few minutes before moving from racks to airtight containers.

Notes

NOTE: Preparation time includes time needed to ice the cookies.
© Can’t Stay Out of the Kitchen
Keyword cinnamon, cookie, dessert, oatmeal
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