Marshmallow Fondant Cinnamon Cut-Out Sugar Cookies
I am super excited to be making these cinnamon cut-out sugar cookies for the wonderful group Fill The Cookie Jar. On the first Thursday of each month, the #FillTheCookieJar group shares wonderful cookie creations. If you enjoy baking and would like to bake with the group contact Cynthia at Feeding Big.
This month’s theme is Valentine’s Day. Which of course makes me think of love. What kind of cookie could I make to represent love? I went back and forth trying to decide what I would share. I finally decided to go with these Cinnamon Cut Out Sugar Cookies and decorate them with Marshmallow Fondant. A bit of sugar and spice that represents love I think.
These are not your typical sugar cookie. The cinnamon sets these apart from your everyday sugar cookie.
This dough is perfect for cut-out sugar cookies it is not too dry or too soft. Bonus if you are in a hurry, there is no need to chill this dough before you can use it. It makes cut-out cookies super easy! It holds it shape great during baking! Nothing like having your sugar cookie spread flat during baking or worse puff way up.
These cookies are so good on their own you might not have any left for decorating with the marshmallow fondant. Speaking of fondant, do you know how to work with marshmallow fondant? If you have never worked with it before I am sure you are thinking it is super hard to work with. Not at all with these Fondant Tips and Marshmallow Fondant Recipe
Cinnamon Cut-Out Sugar Cookies Recipe
- 3 cups of unbleached all purpose flour
- 2 tsp of baking powder
- 1 Tablespoon of cinnamon
- pinch of salt
- 1 cup of granulated sugar
- 2 sticks of unsalted butter, cold and cut into chunks
- 1 egg
- 1 Tablespoon of vanilla extract
- 2 tsp of almond extract
- Preheat oven to 350
- Combine the flour, baking powder and cinnamon, in a bowl and set aside.
- In mixing bowl cream the salt, sugar and butter.
- Add the egg, vanilla and almond extract and mix. Scrape down sides of mixing bowl.
- Add in flour mixture and mix until combined. Scrape down bowl.
- Dough will be crumbly, you will need to knead it slightly when you remove it from the mixing bowl for rolling. Do not over work the dough.
- Roll on parchment paper to 1/4" to 3/8" thick, and cut into shapes.
- Place on parchment lined baking sheet and bake 8-10 mins until desired crispness. The longer you bake the sturdier/harder the cookie will be.
- Let sit on the baking sheet until baking sheet is cool to the touch and remove to wire rack to cool completely.
Here are some of my previous months Fill The Cookie Jar Recipes