Cinnamon Maple Sugar Cookies

Cinnamon Maple Sugar Cookies

Cinnamon maple sugar treats are delicate and cinnamon-spiced, with a trace of maple season in the mixture. Top with a simple, fast setting cinnamon coat and these are prepared to serve!

Sugar treat formulas differ from thick and chewy to thin and fresh and different types in the middle. This formula for cinnamon maple sugar treats specifically is dependent on a family formula, which is on the delicate side that yields treats that puff up as they prepare. They're vaporous and light (in surface, I'm making no cases concerning their healthy benefit 😜) and remain delicate for a considerable length of time.

While I *almost* ceased there, I couldn't avoid finishing these treats with a schmear of cinnamon coat. It's very easy to whisk together in a bowl and adds a freshness to chomp through on the highest point of every treat. Additionally it sets up in around 5-10 minutes or somewhere in the vicinity, so you don't need to hold up always to serve, store, or stack them.

Formula Notes: If you're searching for a thick, chewy sugar treat, this formula won't fulfill your desires. These treats are light, delicate, and marginally flaky. The kind of these treats likewise isn't overly intense, so in case you're the sort who commonly ups the amount of concentrates/flavors when following a formula, don't hesitate to utilize additional cinnamon or potentially removes as you see fit.

When estimating flour, I first 'lighten up' the flour in its canister by blending it with a spoon. At that point I spoon the lightened up flour into the estimating cup(s), taking consideration not to pack it in. When the estimating glass is flooding, I'll utilize the straight edge of the spoon's handle (or a blade) to level off the flour. This keeps a lot of flour from being pressed into the estimating glass, which can prompt dry treats.

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Cinnamon Maple Sugar Cookies

For the cookies:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3/4 tsp vanilla extract (see note)
  • 3/4 tsp maple extract (see note)
  • 2 eggs
  • 2 1/4 cup all-purpose flour, plus more for rolling
  • 1 tsp ground cinnamon
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the glaze:

  • 1 cup confectioners' sugar
  • 1 tbsp water (potentially more)
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract

For the cookies:

  1. Cream together butter and sugar in a mixing bowl. Add vanilla and maple extracts and mix until combined. Add eggs and mix until smooth.
  2. Whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl. Slowly add dry ingredients to the bowl with the butter mixture and mix until just combined. The dough should be in a ball shape and just a little bit sticky. If dough is too sticky, add additional flour 1 tbsp at a time until it reaches the right consistency.
  3. Wrap dough ball in plastic wrap and chill in the refrigerator for at least 2 hours.
  4. Once chilled, preheat oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
  5. Roll dough out onto a floured work surface until it's about 1/8" thick. Cut cookies with cookie cutters and place about 1 - 1 1/2" apart from one another on the prepared baking sheets, rerolling any scraps and repeating until all of the dough is used.
  6. Bake for 8-10 minutes, or until cookies are lightly golden brown on the edges. Let cookies cool for a few minutes on the baking sheet, then transfer the cookies to a rack to cool completely.

For the glaze:

  1. Whisk together all ingredients in a bowl and see how you like the consistency. If you'd like the glaze to be thinner, add additional water a very small amount (1 tsp) at a time and whisk. Spread glaze on cookies, and allow glaze to harden before stacking or storing.

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