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.

Course Dessert

Cuisine Cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings Cookies

Calories 106kcal

Author Melissa Rose

Ingredients

½ cup butter, softened i.e. 1 stick
½ cup sour cream I used fat free
½ cup granulated sugar
½ cup powdered sugar
1 teaspoon vanilla extract
½ tablespoon maple cinnamon sprinkle find in spice aisle
2 large eggs
1 teaspoon baking soda
3 cups all-purpose flour

Cream Cheese Maple Glaze

¼ cup butter, softened i.e. ½ stick
4 oz. cream cheese softened
½ teaspoon vanilla extract
1 tablespoon pure maple syrup
½ cup powdered sugar

Additional cinnamon maple sprinkle for topping

Instructions

In a large bowl, cream together softened butter (½ cup, i.e., 1 stick), sour cream (½ cup), granulated sugar (½ cup), and powdered sugar (½ cup) with an electric mixer for 1 minute.
Add in vanilla extract (1 teaspoon), cinnamon maple sprinkle (½ tablespoon), and eggs (2 large) and stir on low speed until incorporated. Add in baking soda (1 teaspoon) and continue to stir on low for 10 seconds.
One cup at a time, slowly add in the all-purpose flour (3 cups total) and mix on low speed until flour is incorporated.
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.
Using a rolling pin, roll dough between ¼ - ½ inch thick. Using a 2.5 inch diameter circle cookie cutter, carefully cut out circles and place on ungreased, parchment covered cookie sheet.
Bake at 350℉ for 8-9 minutes. (*See note below about baking time.)
Allow to cool completely before icing.
To make the icing,
beat softened butter (¼ cup, i.e., ½ stick), cream cheese (4 ounces), vanilla extract (½ teaspoon), pure maple syrup (1 tablespoon), and powdered sugar (½ cup) 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.
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.

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