Cinnamon is sweet, sinful, and warm. It’s the coziest spice in existence. But beneath that warmth is a bit of kick, the spicy side of cinnamon. That, my little cookies, is what makes cinnamon such a sultry sweet spice.
We find cinnamon sizzling in all kinds of recipes. But when we really start to see cinnamon starring is during the holiday season. Because of its comforting qualities, the spice is ideal during this time of year when the weather is cool and our spirits are warm. It’s what makes pumpkin pie so delicious, give eggnog an added kick, and makes our Christmas cookies extra special. Without cinnamon, our holidays would be nothing.
So, now that Autumn is upon us, we’ll be seeing a lot more of cinnamon. Yesterday, I made my first official Fall recipe: Soft Pumpkin Cookies with Butterscotch Buttercream Frosting. They were the most delicious, soft, melt-in-your-mouth cookies I’ve ever had. But I’ve got a confession: I doubled that recipe. And I didn’t just top it with the buttercream frosting; I made half with a Sweet Cinnamon Glaze. I’ve got to say, I was shocked. Why? Because I was expecting the Butterscotch Buttercream to be my favorite topping. But that was not the case. As amazing as the buttercream was, this Cinnamon Glaze was even better. It went so perfectly with the Pumpkin Cookies I can’t even describe it. All I can say is, “Wow.”
This is a sinfully delicious glaze. Perfectly sweet with that cinnamon kick, a beautiful rich color, and so simple to make. What’s my secret? I used Hershey’s Cinnamon Chips. If you’ve ever had them, then you can better understand how incredible this glaze was. The best part was how it soaked into the cookies ever so slightly, making them all the more moist and indulgent. Pumpkin + Cinnamon Glaze = perfection.
So don’t just use this for pumpkin cookies. It’s delicious and versatile. It’d be incredible on cinnamon buns, cake, ice cream, or whatever else pleases you. And you don’t have to save it for the fall time. Cinnamon is good year-round.
This is SO GOOD; you’ve got to try it. The possibilities are endless.
A Few Tips Before You Get Cooking:
- I had some trouble finding the Cinnamon Chips. I did, however, find them at Wegman’s.
- Use this glaze for whatever sweets you want!
- Store any extra in the fridge in an air-tight container.
- You gotta try this on my super-soft Pumpkin Cookies!
Sweet Cinnamon Glaze
Recipe by Colleen Bierstine
Yield: 1 1/4 cups
- ½ cup heavy cream
- 1 ½ cups cinnamon chips (like Hershey’s)
- 1 tsp. vanilla extract
- ¼ tsp. cinnamon
- In a medium sauce pan, cook all ingredients at a low heat, stirring constantly, until melted and smooth. Remove from heat.
- Allow to cool and thicken slightly then use as you like!