Sweet Kitchen Cravings

0 Cinnamon Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar until combined and fluffy. Scrape the bowl well, then add the eggs one at a time and vanilla with the mixer on low speed. Mix until well combined.
1 Scrape the bowl again and add the flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Mix until the ingredients are incorporated.
2 Preheat oven to 350°F and line 2 baking sheets with parchment paper or a silicone mat.
3 Cinnamon Sugar Coating: In a small bowl, combine the sugar and cinnamon. Set aside some of the cinnamon sugar mixture to sprinkle on top of the finished cookies. Portion the dough using a #24 cookie scoop (about 3 Tablespoons) to portion the dough. Roll each scoop into a ball, then roll in the cinnamon sugar mixture until completely coated.
4 Place the dough balls onto the prepared baking sheets, spacing them at least 2 inches apart. Press each dough ball down slightly with the palm of your hand to flatten.
5 Bake the cookies at 350°F for 10-12 minutes or until the centers of the cookies no longer look wet and the edges just start to turn golden brown. Allow to cool completely before frosting.
6 Cinnamon Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl with a rubber spatula.
7 Add the powdered sugar, cinnamon, vanilla, salt, and heavy cream to the bowl. Start mixing on low speed until the ingredients are combined, so the powdered sugar doesn’t spill out. Scrape the bowl well with a rubber spatula.
8 Mix on medium-high speed for 2 minutes. The frosting should be completely smooth and creamy.
9 Frosting and Finishing: Use a cookie scoop or spatula to add a dollop of frosting to the top of each cooled cookie. Use a small offset spatula to smooth out the frosting. Top each cookie with a sprinkle of the remaining cinnamon sugar mixture and enjoy!