These cookies are a soft buttery shortbread that melt in your mouth and are topped with cinnamon buttercream icing. They are the perfect cookie for the fall and leading up to the holidays.
Author:Alie Romano
Prep Time:10 mins
Cook Time:10 mins
Total Time:20 mins
Yield:24 1x
Category:Dessert
Cuisine:Canadian
Ingredients
UnitsScale
1cup unsalted butter, at room temperature
1/3cup icing sugar, sifted
1/4 tsp pure vanilla extract
1/3cup corn starch
1 1/4cup all-purpose unbleached flour
For the Icing
1cup (approx.) icing sugar, sifted
1/4 tsp ground cinnamon
1/4cup unsalted butter, at room temperature
1– 2 Tablespoon whipping cream
Instructions
Preheat the oven to 375ËšF.
Line a baking sheet with parchment paper, set aside.
In a mixing bowl beat butter with sugar, add the vanilla.
Slowly add the cornstarch then the flour, mix on low until smooth.
Roll into 1 Tbsp balls and place on a cookie sheet approx. 2 inches apart. Use the bottom of a glass or the palm of your hand, lightly press cookie balls approx. ½ inch flat.
Bake for 10 mins or until lightly browned on the bottom.
Let cool on a cooling rack.
For the icing, cream butter with sugar and cinnamon add whipping cream and whisk until light and fluffy.
Spread icing over cooled cookies and sprinkle with extra cinnamon.