1 stick of butter, softened
4 cups of confectioners’ sugar
1/4 cup of milk
1 tsp. vanilla extract (optional)
1 to 2 tsp. ground cinnamon
Put the butter in the bowl of a stand mixer (or use a regular bowl and a hand mixer) and beat until smooth.
Add the confectioners’ sugar, milk, vanilla (if you want; I thought it overwhelmed the cinnamon flavor) and cinnamon*.
Mix until blended and creamy; make sure to scrape the bowl with a spatula occasionally to get any renegade cinnamon hiding at the bottom.
Frost the cookies once they’ve cooled. I used an offset icing spatula that I probably bought at Bed Bath & Beyond or something.
* You might want to start with 1 teaspoon of cinnamon, then taste the frosting and add more if you like. In an effort to combat the strength of the vanilla extract, I added two teaspoons, which led my sister to ask if I had made the frosting with Red Hots. But the cookies got rave reviews, so maybe Red Hots frosting is a good idea.