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The best fall sugar cookies!

Okay, we made this sugar cookie recipe, and it is fall in a cookie!

Cinnamon Spiced Suga Cookies with Browned Butter Frosting

Prep Time: 20 Minutes

Cook Time:15 Minutes

Total Time: 35 Minutes


- 3 Sticks (1 1/2 cups) unsalted butter, softened

- 1 1/4 cups granulated sugar

- 1 tablespoon pure vanilla extract

- 2 eggs, at room temperature

- 4 1/2 cups all-purpose flour

- 1 teaspoon baking soda

- 1 teaspoon cinnamon

- 1/4 teaspoon nutmeg

- 1/2 teaspoon salt

Browned Butter Frosting

- 1 stick (1/2 cup) salted butter

- 2 cups confectioners sugar

- 1 teaspoon pure vanilla extract

- cinnamon sugar, for sprinkling


1. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, and mix until evenly combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined and the dough forms a ball.

2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until very firm, about 15-20 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.

3. Preheat oven to 350 degrees. Bake the cookies on the middle rack of the oven for 8-12 minutes (for soft cookies) or until just lightly golden brown. Do not over bake. Cool on the baking sheet for five minutes and then transfer to a wire cooling rack to cool completely.

4. To make the frosting. Add the butter to a medium pot. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and let cool 5 minutes. Whisk in the powdered sugar, 2 tablespoons water, the vanilla, and cinnamon until smooth, adding 1 tablespoon of water to thin the frosting as needed. If the frosting gets too thin, just add a little more sugar and if it gets

too thick, add a splash of water. The frosting should be thin enough to drizzle but thick enough to hold its shape.

5. Frost each cooled cookie. If making pumpkins, I used melted chocolate to draw on the pumpkin "leaves". Sprinkle lightly with cinnamon sugar. Keep cookies covered in an airtight container for up to 4 days.

The full recipe can be found here!

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