• Preheat your oven to 375 degrees

Cookies

• In a large mixing bowl add your room temperature butter and both sugars.
  1 cup Granulated sugar, 1 cup unsalted butter, ⅔ cup light brown sugar
• With a hand mixer or stand mixer on medium speed, mix for about 3 minutes until the butter mixture is smooth and creamy
• Now add your eggs, and vanilla to the butter mixture and mix well (another minute).
  2 eggs, 1 tablespoon vanilla extract
• In a separate bowl add all of your dry ingredients and mix together.
  2 ½ cups All Purpose Flour, ½ cup Unsweetened cocoa powder, 2 tablespoon Ground cinnamon, 1 teaspoon baking soda, 1 teaspoon kosher salt, ¼ teaspoon Cayenne pepper
• Now add the dry ingredients to the wet ingredients and mix until it comes together.
• Scoop out your dough on to your baking sheets making sure they are spaced about 1 inch apart. I like to use a medium cookie scoop for this. You can also use ⅛ cup measuring cup.
• Bake in the oven for 12-14 minutes or until the cookie has a slight hardened top and does not look raw.
• Remove from the oven when done and let cool completely..

Cinnamon Cream Cheese Frosting

• In a medium bowl with a hand mixer or stand mixer, add the butter, cream cheese, sugar, cinnamon and vanilla and mix on medium speed for 2 minutes.
  4 ounces Cream cheese, ½ cup Unsalted butter, ½ cup Powdered sugar, 1 ½ teaspoon Vanilla extract, ½ teaspoon Ground cinnamon
• Once cookies are fully cool, add the frosting to a piping bag and pipe on to the cookies or use a butter knife to spread it generously over top of the cookies.