This cinnamon-glazed cookie is French toast in cookie form—a breadlike texture with cinnamon-sweet flavor. You can add chopped candied pecans by sprinkling them onto the cookie after it’s iced but while the icing is still wet. This recipe directs you to spoon the icing over the tops of the cookies, but if you like the playfulness of the rounded bottoms from the Mini Black and White Cookies (page 77), you can flip them over and ice the bottoms using the same technique.

　　

Ingredients

makes about 3 dozen cookies

　　3 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1 tablespoon ground cinnamon

　　1/2 teaspoon salt

　　12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

　　1 1/2 cups sugar

　　2 large eggs, at room temperature

　　1 teaspoon pure vanilla extract

　　2/3 cup buttermilk

　　

For the glaze

2 cups confectioners’ sugar

　　2 tablespoons ground cinnamon

　　1/4 cup buttermilk

　　

Step 1

Preheat the oven to 350˚F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.

　　

Step 2

Sift the flour, baking soda, cinnamon, and salt in a mixing bowl and set aside.

　　

Step 3

Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.

　　

Step 4

Add the sugar and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.

　　

Step 5

Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are combined.

　　

Step 6

Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combined, about 15 seconds.

　　

Step 7

Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.

　　

Step 8

Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1 inch apart onto the prepared pans. Bake for 18 to 20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.

　　

Step 9

While the cookies are cooling, prepare the glaze. Sift the confectioners’ sugar and cinnamon into a mixing bowl. Add the buttermilk and mix with a fork until smooth.

　　

Step 10

Transfer the room-temperature cookies to a wire rack set over a sheet of parchment or waxed paper and spoon the glaze over them. Allow the glaze to set for 20 minutes.

　　

Step 11

Serve the cooled cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.

　　Sweet Chic