Cinnamon Butter Cookies

Recipe View 5 mins Cream together 1 cup softened butter and granulated sugar in a large bowl until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the egg and 1 teaspoon vanilla extract until well combined. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the sifted flour, salt, and ground cinnamon. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View 3 hrs Cover the dough and chill in the refrigerator for at least 3 hours, or preferably overnight. This step is crucial for preventing the cookies from spreading too much during baking. (3 hours)

Recipe View 10 mins Preheat your oven to 350°F (175°C). (10 minutes)

Recipe View 20 mins Lightly flour a rolling pin and a sheet of wax paper. Roll out the chilled dough on the floured wax paper to about ¼ inch thickness. Use cookie cutters to cut out desired shapes. As the dough warms, it may become difficult to work with; return it to the refrigerator as needed to keep it firm. (20 minutes)

Recipe View 20 mins Place the cut-out cookies on ungreased baking sheets. Bake for 15-20 minutes, or until the edges are lightly golden brown. (20 minutes)

Recipe View 10 mins Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

Recipe View 5 mins To Make Icing: Sift confectioners' sugar into a mixing bowl. Add vanilla extract, salt, and melted butter. Gradually add milk, one tablespoon at a time, while beating until you reach a smooth and spreadable consistency. (5 minutes)

Recipe View 10 mins Continue beating the icing on medium speed for 10 minutes to make it light and airy. (10 minutes)

Recipe View 15 mins Once the cookies are completely cool, ice them with the prepared icing and let the icing set before serving. (15 minutes)