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KEEP CALM and BAKE COOKIES | Click for more recipes from the 12th annual holiday cookies special

Iced Cinnamon Chip Cookies

1 cup (2 sticks) unsalted butter, softened

¾ cup packed brown sugar

¾ cup sugar

2 eggs

1 teaspoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 (10-ounce) package cinnamon baking chips

For the icing:

¼ cup unsalted butter, melted

¼ cup shortening

1 ¼ cups confectioners' sugar

1 tablespoon milk

¾ teaspoon vanilla

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. In separate bowl, combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips.

Drop by rounded tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350 degrees for 10 to 12 minutes or until golden brown. Remove to wire racks to cool.

In a small mixing bowl, combine icing ingredients. Beat on high speed for 1 to 2 minutes or until fluffy. Spread over cooled cookies.

Yield: Makes about 4 dozen cookies.

Freezeworthy: Yes, but cool completely first, unfrosted. Frost after thawing.

Submitted by Miggie Bade, Wesley Chapel

Mazzaro's Italian Market

Iced Cinnamon Chip Cookies 12/02/13 [Last modified: Friday, December 13, 2013 10:31am]
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