Cinnamon Cookies with Confetti Icing Dip

Cinnamon Cookies with Confetti Icing Dip

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode. We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Cinnamon Mini Cookies:

• 1/2 cup (118 ml) unsalted butter at room temperature
• ½ cup (118 ml) sugar
• 1 cup (237 ml) all-purpose flour
• 1/2 (2.5 ml) tsp salt
• ½ tsp (2.5 ml) cinnamon
• ½ (2.5 ml) tsp nutmeg

For the Confetti Icing Dip:

• 1/4 cup (59 ml) unsalted butter at room temperature
• 1/2 cup (118 ml) powdered sugar
• 1 vanilla bean, seeds scraped
• 1/4 cup (59 ml) rainbow sprinkles
• 2 tbsp (30 ml) buttermilk

Method:

Make the Cinnamon Mini Cookies:

Preheat the oven to 300 F (149 C).

Cream butter and sugar together in a stand mixer fitted with the paddle attachment. Add dry ingredients and mix until combined.

Roll out dough on a floured surface, then place in the fridge on a parchment lined baking sheet wrapped in plastic wrap for 1 hour to firm up.

Cut out cookies and bake on a parchment lined baking sheet until golden.

Make the Confetti Icing Dip:

In a stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth. Add buttermilk and vanilla and mix. Stir in sprinkles and use as a dip for the cookies.