These Maple Cinnamon Sugar Cookies are the softest sugar cookies around! Think Lofthouse style texture without the weird preservative and margarine flavor. Yes, they’re golden!
Plus imagine the best sugar cookie with a maple cinnamon flavor. Um yesssss!
And these are covered with a sweet buttery frosting that you’ll want to eat by the spoonful.
They’re just simply perfect for fall. Everyone will start requesting these cookies, adults and kids alike!
I used my favorite sour cream sugar cookie recipe for these but added that irresistible maple cinnamon flavor.
They do make a great fall cookie but really they’d be great any time of year. It’s almost like having a french toast sugar cookie – two of my favorite things in one!!
You’ll be smitten after just one bite. The texture is dreamy, the flavor is heavenly and the level of sweetness is just right for a sugar cookie.
They are definitely a cookie that will be request again and again at my house. I’d also like to try these out as sugar cookie bars sometime for lazy days.
Just be sure to plan ahead with these because they do need that 2 hour chill time so you’ll be able to roll and cut the dough. They are worth the wait though, make them and see for yourself!
Maple Cinnamon Sugar Cookies
Melt-in-your-mouth sugar cookies! They're packed with maple cinnamon flavor, covered with a sweet buttery frosting and they're just simply perfect for fall. Everyone will start requesting these!
- 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 (I recommend using 1/4 cup salted 1/4 cup unsalted here)
- 2 1/2 cups (320g) powdered sugar
- 1/2 tsp ground cinnamon
- 3 Tbsp half and half
- 1 1/4 tsp maple extract
In a large mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in egg then blend in sour cream, maple extract and vanilla extract.
With mixer set on low speed slowly add in flour mixture and mix until combined. Divide dough into 2 equal portions.
Place each portion on a sheet of plastic wrap and shape each into a round disk about 6-inches. Wrap with plastic wrap and chill 2 hours, or until firm enough to roll.
Preheat oven to 350 degrees during last 10 minutes of chilling.
Dust a work surface with a fair amount of flour. Remove one portion of dough from refrigerator, remove from plastic wrap and transfer to floured surface. Dust top with flour, then using a rolling pin, roll out just slightly thicker than 1/4-inch thickness.
Cut into 2 1/2-inch rounds. Transfer to an 18 by 13-inch baking sheet lined with parchment paper or a silicone baking mat.
Dust excess flour from scraps, press them together and re-roll dough and cut into rounds. Bake in preheated oven for 9 - 10 minutes until cookies are nearly set.
Let cool several minutes on baking sheet then transfer to a wire rack to cool (after about 5 minutes of cooling on a wire rack I transfer to an airtight container to finish cooling to seal in moisture).
Repeat process with remaining dough in refrigerator. Once cookies are cool frost with the maple cinnamon frosting and store in an airtight container.
For the frosting:
Add butter, powdered sugar, cinnamon and half and half to a medium mixing bowl. Using an electric hand mixer beat until well blended.
Add in maple extract and tint with brown gel food coloring if desired and whip until light and fluffy (if frosting is too thick you can add in a little more half and half, if it's too thin you can add a little more powdered sugar).
*To measure scoop flour using measuring cup then sweep top with a butter knife - no spoon and sweep here. Just be careful not to pack flour in when measuring.
Recipe source: Cooking Classy