Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup (100 g) chopped nuts (optional)
- 1 cup (120 g) powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped nuts for added texture.
- Drop spoonfuls of dough onto a parchment-lined baking sheet and flatten slightly to create disks.
- Bake for 10-12 minutes, or until the edges are lightly golden. They should look set but slightly soft in the center.
- Let cookies cool on a wire rack to harden slightly, about 5-10 minutes.
- For the glaze, mix together powdered sugar and milk until smooth, then drizzle over cooled cookies.
Notes
Make the dough ahead and refrigerate for up to 2 days. These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian