Description
These Maple Cinnamon Sugar Cookies are soft, tender, and filled with warm cinnamon flavor complemented by a sweet maple frosting. Perfectly spiced and delicately sweetened, these cookies pair a buttery dough with a creamy maple cinnamon frosting, ideal for cozy gatherings or holiday treats.
Ingredients
Dry Ingredients:
- 2 1/3 cups (330g) all-purpose flour
- 2 Tbsp (19g) cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Cookie Dough:
- 1/2 cup (112g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 cup (120g) full-fat sour cream
- 3/4 tsp maple extract
- 1/2 tsp vanilla extract
Frosting:
- 1/2 cup butter, softened (recommended 1/4 cup salted and 1/4 cup unsalted)
- 2 1/2 cups (320g) powdered sugar
- 1/2 tsp ground cinnamon
- 3 Tbsp half and half
- 1 1/4 tsp maple extract
Instructions
- Mix dry ingredients: In a large mixing bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt for 20 seconds. Set this mixture aside.
- Cream butter and sugar: Using an electric stand mixer fitted with the paddle attachment, cream together softened butter and granulated sugar until blended and fluffy.
- Add wet ingredients: Mix in the egg, then blend in sour cream, maple extract, and vanilla extract until well combined.
- Combine with dry ingredients: With mixer on low speed, slowly add the dry flour mixture and mix until just combined into dough. Divide the dough into two equal portions.
- Chill the dough: Shape each portion into a 6-inch round disk, wrap in plastic wrap, and chill in the refrigerator for 2 hours or until firm enough to roll.
- Preheat oven: During the last 10 minutes of chilling, preheat the oven to 350°F (175°C).
- Roll out dough: Lightly flour your work surface. Remove one dough disk from the fridge, unwrap, and place on the floured surface. Dust the top with flour and roll out to just over 1/4-inch thickness.
- Cut and arrange cookies: Cut dough into 2 1/2-inch rounds. Transfer them to an 18 by 13-inch baking sheet lined with parchment paper or a silicone mat.
- Re-roll scraps: Dust excess flour off scraps, press them together, re-roll, and cut more rounds as needed.
- Bake the cookies: Bake in the preheated oven for 9 to 10 minutes, until cookies are nearly set but not browned.
- Cool cookies: Let the cookies cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely. After about 5 minutes on the rack, transfer cookies to an airtight container to finish cooling and seal in moisture.
- Repeat: Repeat the rolling, cutting, and baking process with the remaining dough from the refrigerator.
- Make frosting: In a medium bowl, add butter, powdered sugar, cinnamon, and half and half. Using an electric hand mixer, beat until well blended.
- Add flavor and texture: Stir in maple extract. Tint with brown gel food coloring if desired. Whip frosting until light and fluffy. Adjust consistency with extra half and half or powdered sugar if needed.
- Frost cookies: Once cookies are completely cool, frost with the maple cinnamon frosting.
- Measure flour: When measuring flour, scoop using a measuring cup then level with a butter knife—avoid spooning or packing.
Notes
- For best texture, chill the dough thoroughly before rolling and baking.
- Using a combination of salted and unsalted butter in the frosting brings balanced flavor.
- If frosting is too thick, add a bit more half and half; if too thin, add more powdered sugar.
- Store cookies in an airtight container to maintain moisture and softness.
- Maple extract can be adjusted to taste but enhances the signature flavor of this recipe.
- Re-roll dough scraps carefully to avoid overworking which can toughen cookies.