Frosted Cinnamon Cookies
Frosted Cinnamon Cookies
As I said in my Maple Scones post, we just got fresh maple syrup and so I’m trying to bake and cook with maple as much as I can. This week we were able to finish one jug of maple syrup so I said to Lee “Okay now we have two more open ones left in the fridge to use up before we open the one we got at the maple syrup festival”. I think you would only find 4 jugs of maple syrup in the home of Canadian. Anyways, I found these cookies when searching for “maple cookies” on Pinterest. They have a tiny bit of maple syrup in them, but they looked so yummy I needed to give them a try!
These cookies taste very cinnamon-y with a hint of maple. The frosting adds the sweetness as the dough itself is quite plain. I was really happy with how they turned out because they looked pretty and tasted good, which doesn’t always happen!
Make sure you flatten out the cookies completely. They won’t rise or expand if you flatten to the above thickness. Also maybe try to make even sized balls of dough as I clearly failed at doing that and my cookies were all different sizes.
INGREDIENTS
Cookies
1/2 cup butter, room temperature
1/2 cup + 2 tbsp. granulated sugar, divided
1 egg
1 tsp. vanilla
1 1/4 cup flour
1 tsp. baking powder
1/2 tsp. cornstarch
1/2 tbsp. cinnamon
Maple Frosting
1/4 cup butter, room temperature
1 3/4 cups icing sugar
1 tbsp. milk
3 tbsp. maple syrup
YIELD
20 cookies
TIME
Prep - 15 minutes
Bake - 8 minutes
Cool and Frost - 40 minutes
TOOLS
3 bowls
Stand or hand mixer
Baking sheets and cooling racks
DIRECTIONS
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
In a large bowl, cream butter and sugar until light and fluffy. Add in the egg and vanilla and miix well.
In a medium bowl, combine the flour, baking powder, and cornstarch. Add the dry ingredients into the wet. Mix until just combined.
Mix 2 tbsp. of sugar and cinnamon in a small bowl.
Roll the dough into evenly sized balls. Roll the balls in your cinnamon sugar to completely coat.
Spread out coated balls on the baking sheet and use the bottom of a drinking glass to flatten evenly.
Bake for 8 minutes exactly. Since the cookies are covered in cinnamon sugar it’s difficult to see them browning but they will be ready if you’ve flattened them. Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely (at least 30 minutes).
In a medium bowl, use a stand mixer to cream all frosting ingredients. Add more icing sugar if needed to create a thick frosting that won’t drip off the cookies.
Once the cookies are completely cool, frost each cookie with a knife or icing spatula. Sprinkle with leftover cinnamon sugar.
Recipe adapted from Butter with a Side of Bread.
