Soft Maple Cinnamon Cookies with Warm Spice Flavor
These soft and chewy maple cinnamon cookies are infused with warm spices and topped with a sweet maple glaze. Perfect for any occasion!
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp milk
Instructions
Preparation
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In another bowl, cream the butter and brown sugar together until light and fluffy using an electric mixer.
- Add the maple syrup, egg, and vanilla extract to the creamed mixture and blend until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Cover and chill the dough for 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
- Whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies and let set before serving.
Storage
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
Notes
Pro Tips: Use pure maple syrup for the best flavor. Chill the dough to prevent spreading. Ingredient Substitutions: Use gluten-free flour for a gluten-free option. How to Serve: Delicious with coffee or tea. Storage & Freshness: Store in airtight containers. Make-Ahead Tips: Prepare the dough in advance and freeze for later use.