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Soft Maple Cinnamon Sugar Cookie with Cream Cheese Maple Glaze

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Comments 20
Last Updated:August 26, 2018Published:November 1, 2013
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I was contemplating what recipe would kick off 30 Days of Cookies, but it didn’t take long after concocting these little gems that the decision was made. Before making these cookies, I was pretty convinced that no sugar cookie could beat my family’s go-to cut out sugar cookie recipe. But these maple cinnamon sugar cookies give those cookies a run for their money, and *gasp* may even be my new favorite sugar cookie recipe.

Soft Maple Cinnamon Sugar Cookie with Cream Cheese Maple Glaze

The cookie itself is soft, thick, slightly sweet, and has a hint of cinnamon flavor from the maple cinnamon sprinkle inside. One thing I have discovered throughout my sugar cookie trials & errors, is that using powdered sugar (rather than all granulated sugar) gives the cookie the soft texture that makes them so good. I’m not a big fan of crunchy cookies, and in my opinion, soft, thick cookies are the only way to go. You can find maple cinnamon sprinkle in the spice aisle, and it’s one of my new favorite discoveries!

Soft Maple Cinnamon Sugar Cookie with Cream Cheese Maple Glaze on wire rack

By baking these maple cinnamon sugar cookies for only 8-9 minutes, we are preventing the edges from turning brown, and therefore preventing them to get crunchy. Part of the trick to their softness is to allow the cookies to sit on the hot cookie sheet for 5-10 minutes after removing them from the oven. This allows them to finish baking, without getting the direct heat of the oven that typically causes browned edges. The cookies will most likely look slightly underdone after 8 minutes in the oven, and that’s okay. If you prefer a crunchier cookie, feel free to leave them in the oven for a few extra minutes until you start seeing the edges brown.

Soft Maple Cinnamon Sugar Cookie with Cream Cheese Maple Glaze on wire rack

This is honestly one of those cookies that doesn’t even need the frosting to be good. Let’s just say that 2 cookies never lived to see the light of day a good frosting job. That being said, make. the. frosting. The cream cheese with a touch of pure maple syrup puts these things off the charts. Unlike a lot of sugar cookies I’ve had, these cookies aren’t overly sweet, yet have a toned down sweetness factor that doesn’t make me feel like I am rotting my teeth.

Bowl of Cream Cheese Maple Glaze with spoon

I like to call this cream cheese maple “frosting” more of a glaze, because it’s a little creamier than traditional frostings you might make for cake or cupcakes. It’s not going to “harden” or set like some of the premade frostings you would find at the store. Because of this, I recommend storing these cookies flat (not stacked) if you are going to keep them around for a few days. After I spread the glaze on the cookies, I put the cooling rack in the freezer for about 20 minutes until the frosting set a bit. Because I forced myself to freeze them (rather than eat every single one), the freezing made them easier to stack in a freezer container. I put one layer down, covered it with wax paper, and then layered on the next row. You could also hold off on frosting them all together until you are ready to serve them. This way, the frosting won’t get messed up during stacking/freezing.

Scalloped bowl of Cream Cheese Maple Glaze with wire tray of sugar cookies

If you don’t plan on eating these the same day you make them, store them in a airtight container in the refrigerator for 2-3 days. If you don’t plan to eat them within 2-3 days, pop them in the freezer. Like a lot of cookies, I find that they often taste better a day or two after you make them. Letting them sit (which I know is hard) allows the flavors to mesh together.

In addition to the cream cheese maple glaze, I topped each cookie with a bit of the cinnamon maple sprinkle. Mainly for presentation, but hey, a little extra sweetness doesn’t hurt. If you’re planning to freeze these, I recommend holding off on the cinnamon maple sprinkles until you are actually ready to serve them. Cinnamon always dissolves a bit after it’s exposed to moisture, so for the prettiest cookies, sprinkle them right before serving.

Soft Maple Cinnamon Sugar Cookies on wire rack.

Soft Maple Cinnamon Sugar Cookies with Cream Cheese Maple Glaze

The cookie itself is soft, thick, slightly sweet, and has a hint of cinnamon flavor from the maple cinnamon sprinkle inside. 
Author: Melissa Rose
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Category: Cookies
Servings: 36 Cookies
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4.5 from 6 votes
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Ingredients

  • 1/2 cup 1 stick butter, softened
  • 1/2 cup sour cream I used fat free
  • 1/2 cup sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/2 tablespoon maple cinnamon sprinkle find in spice aisle
  • 2 eggs
  • 1 teaspoon baking soda
  • 3 cups all purpose flour

Cream Cheese Maple Glaze

  • 1/2 stick butter softened
  • 4 oz. cream cheese softened
  • 1/2 teaspoon vanilla
  • 1 tablespoon pure maple syrup
  • 1/2 cup powdered sugar

Additional cinnamon maple sprinkle for topping

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

  1. In a large bowl, cream together butter, sour cream, sugar, and powdered sugar with an electric mixer for 1 minute.
  2. Add in vanilla, cinnamon maple sprinkle, and eggs and stir on low speed until incorporated. Add in baking soda and continue to stir on low for 10 seconds.
  3. One cup at a time, slowly add in the flour and mix on low speed until flour is incorporated.
  4. Form dough into a large ball and place on flour covered surface. Knead dough for 1 minute until dough is no longer sticky. You may need to sprinkle more flour onto the dough and continue to knead if dough is sticky.
  5. Using a rolling pin, roll dough between 1/4 - 1/2 inch thick. Using a 2.5 inch diameter circle cookie cutter, carefully cut out circles and place on ungreased, parchment covered cookie sheet.
  6. Bake at 350 degrees for 8-9 minutes. (*See note below about baking time.)
  7. Allow to cool completely before icing.
  8. To make the icing, beat butter, cream cheese, vanilla, maple syrup, and powdered sugar with an electric mixer for 1 minute. Scrape down sides of the bowl and beat for an additional 20 seconds. Top each cookie with icing and cinnamon maple sprinkle.
  9. If you don't plan to serve these immediately, store in the refrigerator in a airtight container for 2-3 days. If you don't plan to eat them within 2-3 days, store in freezer.

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Recipe Notes

By baking these cookies for only 8-9 minutes, we are preventing the edges to be brown, and therefore preventing them to get crunchy. Part of the trick to their softness is to allow the cookies to sit on the hot cookie sheet for 5-10 minutes after removing them from the oven. This allows them to finish baking, without getting the direct heat of the oven that typically causes browned edges. The cookies will most likely look slightly underdone after 8 minutes in the oven, and that’s okay. If you prefer a crunchier cookie, feel free to leave them in the oven for a few extra minutes until you start seeing the edges brown.

Nutrition

Calories: 106kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 20mg
Sodium: 69mg
Potassium: 24mg
Carbohydrates: 14g
Sugar: 6g
Protein: 1g
Vitamin A: 155%
Calcium: 11%
Iron: 0.5%

With this cookie being in my top 5 cookies I’ve ever made, I have my work cut out for me in the 29 days to try and trump it. I have some fun ideas in store and I can’t wait to share them all. Wish me luck as I venture into this 30 consecutive days of blogging. I’m now accepting a kitchen cleaner, personal dish washer, and about 5 more cookie sheets. Mmk, thanks.

Did you make this?
Tag me on Instagram @designeatrepeat or leave a comment below to let me know how it turned out! I love seeing what you’ve made.
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Reader Interactions

20 Comments

  1. Rachel says

    11/29/2022 at 9:05 pm

    4 stars
    Just made these. They were delicious! The icing especially was yummy. However the dough came out a little dry and not super flavorful, maybe we added too much flour?

    Reply
    • Melissa says

      12/11/2022 at 5:39 pm

      Overmeasuring the flour is likely the cause! As for the flavor, the cookie itself is one of my less sweet sugar cookie recipes that relies on a the frosting. If you like it sweeter, you might like using my newer Fluffy Sugar Cookie recipe instead since it uses a sweeter buttercream! https://www.designeatrepeat.com/fluffy-sugar-cookies/

      Reply
  2. Marcelene Anderson says

    04/19/2015 at 6:33 am

    Sound delicious!

    Reply
  3. Erin @ The Speckled Palate says

    12/12/2013 at 5:53 pm

    The combination of maple and cinnamon with cream cheese sounds divine, and I can imagine nothing better to snack on this time of year. I’m gonna have to whip up some of these soon!

    Reply
  4. Federica F says

    11/25/2013 at 10:34 am

    Hey Melissa! Could I use Greek yogurt as a substitute for the sour cream? If not, what are some good substitutes for that? These look incredible, but we are snowed in and don’t have sour cream! Thank you

    Reply
    • Melissa says

      11/25/2013 at 1:07 pm

      Yes, I think plain greek yogurt would work just fine! You may need to adjust (probably decrease) the flour a little bit since greek yogurt is a little thicker than sour cream. Hope that helps! Please report back and let me know how it works! 

      Reply
      • Federica F says

        11/25/2013 at 6:20 pm

        Update on the Greek yogurt: it worked great! I used a little less than half a cup of it and a little less flour and it was incredible! These cookies are the bomb. Thanks for sharing!! (:

        Reply
        • Melissa says

          11/25/2013 at 8:25 pm

          Awesome! So glad to hear you loved them as much as I did. Thanks for reporting back, I’ll have to try them with greek yogurt sometime!

          Reply
  5. SharonRae says

    11/14/2013 at 6:36 am

    I cannot find maple cinnamon sprinkles in my area. Any substitution advice? I would love to try these!

    Reply
    • Melissa says

      11/14/2013 at 7:39 pm

      Hi Sharon! The maple cinnamon sprinkle is a powder that is by the spices in my store (they aren’t decorating sprinkles). It’s definitely not essential to the recipe, so you could leave it out or substitute the 1/2 tablespoon for 1/4 teaspoon cinnamon + 1/4 teaspoon sugar.

      Reply
  6. Carrie @ Bakeaholic Mama says

    11/03/2013 at 8:44 am

    Love love love that you are doing 30 cookie recipes! These look amazing. I’m a big fan of maple anything.

    Reply
    • Melissa says

      11/05/2013 at 12:53 pm

      Thanks, Carrie! These are on the top of my list thus far for 30 Days of Cookies. Maple is just so darn delish.

      Reply
  7. Molly says

    11/01/2013 at 3:32 pm

    I HAVE TO TRY THESE!!

    Reply
    • Melissa says

      11/01/2013 at 3:46 pm

      Yes, yes you do! And when you do, let me know how you like them!

      Reply
  8. Dina says

    11/01/2013 at 2:51 pm

    they look yummy!

    Reply
    • Melissa says

      11/01/2013 at 3:46 pm

      They sure are if I say so myself!

      Reply
  9. Niki says

    11/01/2013 at 9:47 am

    I am so excited for your 30 days of cookies, and what a great way to start it off! These look so delicious!

    Reply
    • Melissa says

      11/01/2013 at 3:45 pm

      I’m excited that you’re excited! I think this will be a big challenge, but I’m looking forward to it. Not looking forward to allllll the dishes :)

      Reply
  10. Jessica @ A Kitchen Addiction says

    11/01/2013 at 7:31 am

    Love that you added maple to sugar cookies! These look perfect!

    Reply
    • Melissa says

      11/01/2013 at 3:45 pm

      Thank you, Jessica! They are pretty dang tasty ;)

      Reply

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