Cookies

Maple Cinnamon Cookies

I’ve got these little mummies dressed up for Halloween, but you’re going to want to make these Maple Cinnamon Cookies all season long! They’re soft, chewy, and delicious! The warm flavors of maple, cinnamon, and brown sugar are perfect for the season! The finishing touch is the maple vanilla glaze, which I suggest you apply with abandon. 😉

Maple Cinnamon Cookies
Halloween is all about the candy, but I have to admit that I’m more of a baked goods girl. (Shocking, I know.) My kids are obsessed with Halloween, though, as most kids are. With the addition of some eyes these cookies became spooky mummies, and my kids were thrilled! Without the eyes, though, they’d be perfect for all your Fall parties and potlucks. I can’t wait to fancy them up by making them into sandwich cookies! <3

Maple Cinnamon Cookies

Note that the recipe does have some chilling time for the dough! This step helps to ensure that your cookies are thick and chewy, so don’t skip it! I advise in the recipe to portion all of your dough after it’s chilled. It’s not exactly necessary to portion it all up front at that point (since you can only bake so many at a time). That said, the dough does become quire firm and difficult to work with the longer it’s chilled.

I used a large cookie scoop (about 3 Tbsp volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner). I really like the one that I use: link [here].

Maple Cinnamon Cookies

I prefer using a slipat to lining my baking sheets with parchment paper, since they help reduce the amount of browning on the bottom of the cookies, and I can reuse them. If you’re interested in getting one or two for yourself, you can find them [here].

Maple Cinnamon Cookies

I would bet that the ingredients for these cookies are already in your pantry, maybe with the exception of the vanilla bean paste. I love the flavor of the vanilla bean paste and the little black flecks that it leaves in the glaze. <3 You can substitute with an equal measure vanilla extract if you like. If you’re looking to purchase vanilla bean paste and can’t find it in your local grocery store (I never can), you can find it online [here].

Maple Cinnamon Cookies

I hope you make these cookies soon and often! They’re easy to make, and *really* easy to eat! 🙂

Other posts you may like:

Cinnamon Honey Scones

Apple Maple Custard Tart

Pumpkin Spice Latte Cookies

Fall Dessert Charcuterie Board

Recipes for Beginner Bakers

Maple Cinnamon Cookies

Maple Cinnamon Cookies

Amee
These Maple Cinnamon Cookies are soft, chewy, and delicious! The warm flavors of maple, cinnamon, and brown sugar are complemented so well by the vanilla maple glaze! <3
Course Dessert
Cuisine Cookies
Servings 28 3" cookies

Ingredients
  

Maple Cinnamon Cookies:

  • 3 cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 1 cup unsalted butter, very warm or melted
  • cups brown sugar, packed
  • cup maple syrup
  • 1 tsp vanilla extract
  • 1 egg

Maple Vanilla Glaze

  • 2 cups powdered sugar, sifted
  • 2 tsp maple syrup
  • 1 tsp vanilla bean paste (see note)
  • 3 Tbsp milk (I used whole)

Instructions
 

For Cookies:

  • In a medium bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, and salt). Stir to combine. Set aside.
  • In a large heatproof bowl, warm butter in the microwave until melted/nearly melted. Set aside to cool slightly.
  • Add the brown sugar, maple syrup, and vanilla extract to the butter and stir to combine. Add egg and stir to incorporate.
  • Add the dry ingredients to the wet ingredients, stirring with a spoon or silicone spatula until just combined. Chill the dough for 30 minutes.
  • While the dough is chilling, line baking sheet with parchment or silpats (see note) and set aside. Preheat oven to 375° F.
  • Once the dough has chilled, portion *all* the dough into balls (see note). I used my large cookie scoop (see note). Place dough balls onto cookie sheets at least 2" apart. Bake one sheet of cookies at a time, storing the remaining dough balls in the refrigerator until you're ready to bake them.
  • Bake 10-12 minutes, or until the cookies are puffed and slightly browned at the edges. Allow to cool on pan at least 5 minutes before removing to a wire rack to cool completely.

For Glaze:

  • Combine all glaze ingredients in a medium bowl and stir until smooth. Transfer the glaze to a zip-top bag with the corner cut or a pastry bag to drizzle the glaze over the top of each cookie. You could also just drizzle that goodness over with a spoon. Allow glaze to set before serving.
    Enjoy!

Notes

Note on vanilla bean paste: I love the flavor of the vanilla bean paste and the little black flecks that it leaves in the glaze. <3 You can substitute with an equal measure vanilla extract if you like. If you're looking to purchase vanilla bean paste and can't find it in your local grocery store (I never can), you can find it online [here].
Note on silpats: I prefer using a slipat to lining my baking sheets with parchment paper, since they help reduce the amount of browning on the bottom of the cookies, and I can reuse them. If you're interested in getting one or two for yourself, you can find them [here].
Note on cookie scoop: I used a large cookie scoop (about 3 Tbsp volume) to portion out my cookies so they're all uniform in size (and my hands stay a lot cleaner). I really like the one that I use: link [here]. 
Note on portioning dough: You don't have to portion all the dough into balls after the first chilling, but it does become quite firm and difficult to work with the longer it's chilled.
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