Maple Cinnamon Cookies
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Maple Cinnamon Cookies are like a cozy, winter hug for your taste buds! These sweet treats are packed with the warm, comforting flavors of maple syrup and cinnamon, making every bite a delightful dance of sweetness and spice.
Best Maple Cookies
Cookie Monster alert! Today I’m sharing the Best Maple Cinnamon Cookies that you’re going to love. They combine the usual cookie ingredients plus two featured ones – pure maple syrup and a little bit of cinnamon!
Make this great fall cookie recipe for all the cookie monsters in your lives!
Why We Love These Cookies:
- SIMPLE – While these amazing cookies require a simple icing as an added step, the process is pretty simple. You’ll need a large standing mixer (or a hand mixer can be used too).
- FLAVOR-PACKED – The warm flavors of maple and cinnamon add incredible flavor. Plus who can resist a powdered sugar glaze plus toasted pecans?
- A CHEWY COOKIE – We love the texture of these maple cinnamon sugar cookies. Soft and chewy with a nice glaze.
- GOURMET – These gourmet cookies are impressive for guests or gift-giving! It’s so much fun to give festive cookies as a gift.
Ingredients Used:
- Unsalted Butter – One cup butter at room temperature is required.
- Light Brown Sugar
- Eggs
- Pure Maple Syrup – A good-quality maple syrup is the key ingredient in this fall cookie.
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Kosher Salt
- Baking Soda – the leavening agent
- Ground Cinnamon
- The Icing – You’ll need butter, vanilla, half and half, strong coffee, and sifted powdered sugar.
How to make Chewy Maple Cinnamon Cookies:
Step 1
Mix wet ingredients. In the bowl of a large stand mixer (using a paddle attachment), combine the butter and brown sugar, and whip on medium speed until the mixture is light and fluffy. Then add the eggs, maple syrup, and vanilla extract. Let the mixer run for a minute or so, or until everything is well combined.
Step 2
Add dry ingredients. Then add the dry ingredients – flour, baking soda, salt, cinnamon, and cornstarch. Mix again until just combined.
Step 3
Form cookie balls. Use a large cookie scoop to form 20 equal-sized cookie dough balls. Place on a lined baking sheet and cover with plastic wrap. Refrigerate for at least two hours.
Step 4
Bake cookies. Place six cookies (at a time) on a prepared baking sheet, spacing them out evenly. Bake cookies in a preheated 350-degree oven for approximately 10-12 minutes, or until slightly golden brown on top.
Let the cookies sit on the sheet pan for five minutes before carefully transferring to a wire rack.
Step 5
Make the icing. In a small bowl, combine the melted butter, half and half, vanilla, strong coffee, and powdered sugar. Use a spoon to mix well.
Step 6
Add icing to the cooled cookies. Use a spoon (or piping bag) to spread the icing on the tops of the cookies. Sprinkle with some chopped pecans, if desired.
Storing and Freezing:
- Store the cookies in a single layer in an airtight container for up to four days.
- These cookies are also great stored in the refrigerator. They’re delicious cold!
- Freeze these maple cookies for up to three months. It’s best to store them before you add the glaze.
Other Cookie Recipes to Bake:
I’ve got lots of other cookies for you to try next!
Cookie Baking Tips:
- Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for the best results. If using a convection oven, you can bake two batches at a time.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Maple Cinnamon Cookies
Ingredients
- 1 cup unsalted butter – softened to room temp
- 1 cup light brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs – at room temp
- 1 teaspoon vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
For the icing:
- 2 Tablespoon unsalted butter
- 3 Tablespoon half and half
- 1 Tablespoon strong coffee
- 2 teaspoon vanilla extract
- 3 cups sifted powdered sugar
- chopped pecans – optional
Instructions
- Mix wet ingredients. In the bowl of a large standing mixer, combine the butter and brown sugar, and whip until the mixture is light and fluffy. Then add the eggs, maple syrup, and vanilla extract. Let the mixer run for a minute or so, or until everything is well combined.
- Add dry ingredients. Then add the dry ingredients – flour, baking soda, salt, cinnamon, and cornstarch. Mix again until just combined.
- Form cookie balls. Use a cookie scoop to form 20 equal-sized cookie dough balls. Place on a parchment-lined sheet pan and refrigerate for at least two hours.
- Bake cookies. Place six cookies (at a time) on a baking sheet, spacing them out evenly. Bake cookies in a preheated 350-degree oven for approximately 10-12 minutes, or until slightly browned on top. Let the cookies sit on the sheet pan for five minutes before carefully transferring to a wire rack.
- Make the icing. In a small bowl, combine the melted butter, half and half, vanilla, strong coffee, and powdered sugar. Use a spoon to mix well.
- Add icing to the cooled cookies. Use a spoon to spread the icing on the tops of the cookies. Sprinkle with some chopped pecans, if desired.
Notes
- Store the cookies in a single layer in an airtight container for up to four days.
- These cookies are also great stored in the refrigerator. They’re delicious cold!
- Freeze these maple cookies for up to three months. It’s best to store them before you add the glaze.
These cookies were 10/10!! Thank you!!
Yay!!
These were just DELICIOUS! I am a huge fan of all the texture. Recipe was easy to follow, too!
I’m so glad you enjoyed these!
I think I know what we’ll be submitting for our 12 Days of Cookies entry this year now! 🙂
We baked these for our family get together and they were hands down a family favorite!!! The maple and a hint of cinnamon is a great taste for the holiday season!!
I’m so happy to hear this, Tom and Ko! Thanks for making these yummy cookies!
These were delicious! We added them to our neighborhood cookie tray and they were a huge hit!
I love this!
The coffee icing was perfect on these cookies. I love finding a fancy-looking cookie that I can easily make without having to get a degree in art, LOL.
LOL, me too!
First off, I love your mug and plate, where’d you get them!? Secondly, I made these for a cookie party, and they were a huge hit; I mean, who doesn’t love maple anything?
What a delicious combination that tasted just like Fall in my mouth!
We love them too! 🙂
These were so delicious! Made a batch this weekend and it is already gone! Will be making more next weekend when we have family over.
Sounds like a great plan, Mindy!
These had the perfect level of cinnamon flavor – sometimes recipes are too much. Thanks for the yummy cookies.
I’m so glad you enjoyed!
These cookies were amazing. Soft and tender, and perfectly spiced.
Thanks so much!
The gifts just keep coming! A must try…. this is so good!
Yay!!