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Soft Frosted Maple Cinnamon Sugar Cookies

Soft Frosted Maple Cinnamon Sugar Cookies - featured image
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Deliciously soft and tender sugar cookies bursting with maple and cinnamon flavor, topped with a fluffy maple cinnamon frosting.

Ingredients

Scale
  • 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
  • 1/2 cup (112g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1/2 cup (120g) sour cream (full fat)
  • 3/4 tsp maple extract
  • 1/2 tsp vanilla extract
  • Maple Cinnamon Frosting:
  • 1/2 cup butter, softened (1/4 cup salted, 1/4 cup unsalted recommended)
  • 2 1/2 cups (320g) powdered sugar
  • 1/2 tsp ground cinnamon
  • 3 Tbsp half and half
  • 1 1/4 tsp maple extract

Instructions

  1. Whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt in a large mixing bowl for 20 seconds. Set aside.
  2. Cream together 1/2 cup softened butter and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment until blended.
  3. Mix in the large egg.
  4. Blend in the 1/2 cup sour cream, 3/4 tsp maple extract, and 1/2 tsp vanilla extract.
  5. With the mixer set on low speed, slowly add in the flour mixture.
  6. Mix until just combined.
  7. Divide the dough into 2 equal portions.
  8. Place each portion on a sheet of plastic wrap.
  9. Shape each portion into a round disk about 6-inches wide.
  10. Wrap each disk with plastic wrap.
  11. Chill the dough for 2 hours, or until firm enough to roll.
  12. Preheat oven to 350 degrees F (175 C) during the last 10 minutes of chilling time.
  13. Dust a work surface with a fair amount of flour.
  14. Remove one portion of dough from the refrigerator and unwrap it.
  15. Transfer the dough to the floured surface.
  16. Dust the top of the dough with flour.
  17. Roll out the dough using a rolling pin to just slightly thicker than 1/4-inch thickness.
  18. Cut the dough into 2 1/2-inch rounds.
  19. Transfer cookies to an 18 by 13-inch baking sheet lined with parchment paper or a silicone baking mat.
  20. Dust excess flour from dough scraps.
  21. Press scraps together and re-roll dough.
  22. Cut more rounds from the re-rolled dough.
  23. Bake in the preheated oven for 9-10 minutes, until cookies are nearly set.
  24. Let cookies cool for several minutes on the baking sheet.
  25. Transfer cookies to a wire rack to cool completely.
  26. After about 5 minutes of cooling on a wire rack, transfer cookies to an airtight container to finish cooling and seal in moisture.
  27. Repeat the process with the remaining dough in the refrigerator.
  28. Prepare the frosting: Add 1/2 cup softened butter, powdered sugar, 1/2 tsp cinnamon, and half and half to a medium mixing bowl.
  29. Using an electric hand mixer, beat until well blended.
  30. Add in 1 1/4 tsp maple extract.
  31. Whip until light and fluffy (add brown gel food coloring if desired).
  32. If frosting is too thick, add a little more half and half (1/2 tsp at a time).
  33. If frosting is too thin, add a little more powdered sugar (1 Tbsp at a time).
  34. Once cookies are completely cool, frost with the maple cinnamon frosting.
  35. Store frosted cookies in an airtight container.

Notes

Ensure your butter is softened, not melted, for both the cookies and the frosting.
Do not skip the chilling time for the dough; it prevents spreading.
Measure flour correctly by scooping and leveling, not packing.
Bake cookies until they are just set to keep them soft and chewy.

Find it online: https://sweetcraftrecipes.com/soft-frosted-maple-cinnamon-sugar-cookies/