To the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
Add the eggs, one at a time, and beat until combined. Add the vanilla and mix well.
Add the flour, baking powder, cinnamon and salt and mix until well combined. The dough should be firm. Remove from the bowl and wrap in wax paper. Refrigerate for 30 minutes.
While the dough chills, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Roll the dough into 1-inch balls and place on the baking sheets, spaced apart. Use your palm to slightly flatten the dough to about ½-inch thick.
Bake for 8-9 minutes or until slightly golden brown. Remove to cool. Let cool completely before frosting.
Once the cookies have cooled, make the frosting (see ingredients below). Add the cream cheese and butter to the bowl of a stand mixer. Beat until light and fluffy.
Add the powdered sugar and vanilla. Beat until smooth and creamy. Add the milk and beat until combined. If the frosting is too thick, add more milk, 1 tsp at a time, until the desired consistency is reached.
Use an offset spatula to frost the cookies or use a piping bag to frost the cookies. Sprinkle with ground cinnamon. Enjoy!
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To the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
Add the eggs, one at a time, and beat until combined. Add the vanilla and mix well.
Add the flour, baking powder, cinnamon and salt and mix until well combined. The dough should be firm. Remove from the bowl and wrap in wax paper. Refrigerate for 30 minutes.
While the dough chills, preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Roll the dough into 1-inch balls and place on the baking sheets, spaced apart. Use your palm to slightly flatten the dough to about ½-inch thick.
Bake for 8-9 minutes or until slightly golden brown. Remove to cool. Let cool completely before frosting.
Once the cookies have cooled, make the frosting (see ingredients below). Add the cream cheese and butter to the bowl of a stand mixer. Beat until light and fluffy.
Add the powdered sugar and vanilla. Beat until smooth and creamy. Add the milk and beat until combined. If the frosting is too thick, add more milk, 1 tsp at a time, until the desired consistency is reached.
Use an offset spatula to frost the cookies or use a piping bag to frost the cookies. Sprinkle with ground cinnamon. Enjoy!
Cream Cheese Frosting
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