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    Home » Recipes » Cookies

    Maple Cinnamon Sugar Cookies

    Published: Oct 21, 2016 · Modified: Oct 6, 2021 by Alyssa · This post may contain affiliate links.

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    Maple cinnamon sugar cookies are tender and warmly spiced, all with just the right amount of maple flavor in the dough and icing. The dough for these cut-out cinnamon cookies handles well and these cookies are perfect for a fall dessert or as part of a holiday cookie assortment.

    Maple cinnamon sugar cookies on a wire rack.

    Sugar cookie recipes vary from thick and chewy to thin and crisp to all types in between. This recipe for maple cinnamon sugar cookies in particular is based off of my grandma's sugar cookies, which are on the crisper-but-not-crumbly-crisp side.

    (If you're looking for chewy and soft cinnamon sugar cookies, then I HIGHLY recommend these orange ginger snickerdoodles. Those will hit the spot.)

    But if it's cut-out sugar cookies with some pizzazz you're after? Then this post right here is where you want to be.

    Note: This recipe has been updated to be even better (in my opinion!) in 2021 from its publish date in 2016. If you're returning to this post via saved link and would prefer to have the recipe as it was initially published, please leave a comment or send an email and I can send you the original version.

    Iced cookies on a sheet of parchment.

    Why This Recipe Works

    • Using concentrated maple flavoring (maple extract) in the dough and glaze allows the maple flavor to be present in these cookies once baked. While it's less common to have on hand than maple syrup, maple extract only requires a small bit to be used and doesn't throw off the dry/wet ingredient ratio. You'd likely need a lot of maple syrup in a cookie recipe to have the flavor shine through, adding too much liquid and sweetness in the process.
    • Cream of tartar adds to the rise in cookies, but also works to prevent sugar from crystalizing. Sugar crystallization in a baked good leads to a crunchy texture, so it helps these cut-out cinnamon sugar cookies achieve a tender and sturdy, yet not too hard consistency.
    • The maple cinnamon icing swaps out the more traditional corn syrup for pure maple syrup. While this keeps the maple theme going, it works in the same way as corn syrup would to provide a smooth, shiny feel to the icing, as well as an extra boost of flavor.

    Recipe Ingredients

    Labeled recipe ingredients in containers on a marble board.
    • Unsalted butter: Three-quarters of a cup (twelve tablespoons) of softened butter is used here. Be sure to take the butter out of the fridge for at least an hour or two before you plan to start the recipe to allow it to thoroughly soften. You'll know it's ready when you press on a stick with a *small* bit of pressure and your finger makes an indent. It might still feel cool to the touch but that's okay.
    • Maple extract: Through trial and error I've found that not all maple extracts are the same. For years I used the maple flavoring from Frontier, though it appears they've reformulated and unfortunately I don't think it's for the better. Supermarket store brands have been okay, but I recently bought Mapleine imitation maple flavor to test out and YES. This is it. It provides such a warm, not-artificial-tasting maple flavor to the cooked dough (and not-cooked icing) and gives these cinnamon sugar cookies (and maple Irish soda bread) a special boost.
    • Cream of tartar: When combined with baking soda, cream of tartar acts a leavening agent, helping baked goods rise. Traditional in snickerdoodles, meringue recipes, and angel food cake, cream of tartar can be found in the baking aisle, is just a few bucks, and stays for a long while in the pantry.

    Step-by-Step Instructions

    Making the Cookies

    1. Cream together the softened butter and sugar. This means using an electric stand or hand mixer, mix on medium-high speed for about 2 minutes, or until the ingredients are well combined and the butter has lightened in color some and is fluffy/creamy. One misconception with this step is to stop mixing once the butter and sugar have combined. You want to keep going to allow more air to become whipped in there, leading to a better texture.
    2. Add the egg, vanilla extract, and maple extract and mix until well-combined.
    • Butter and sugar creamed together in a mixing bowl.
    • Wet ingredients combined in a mixing bowl with a spatula.
    1. In a separate bowl, evenly whisk together 2 ¼ cups of flour, cinnamon, cream of tartar, baking soda, and salt.
    2. Add the dry ingredients in several increments to the wet ingredients, mixing in each addition until just combined.
    • Dry ingredients whisked together in a separate bowl.
    • A small bit of dry ingredients added to the bowl with the wet.
    1. Once all of the dry ingredients are added, a dough will form but it will still be a little bit sticky. That's okay for now.
    2. Turn the dough out onto a sheet of plastic wrap and form it in a roughly round shape. Snugly wrap the dough with the plastic wrap and chill in the refrigerator for at least two hours.
    • Fully mixed cookie dough in a bowl before chilling.
    • A block of chilled cookie dough.
    1. Lightly flour a rolling pin and your work surface (pictured is a large silicone pastry mat), then sprinkle about one tablespoon of flour on top of the ball of dough. Lightly knead the flour into the dough, adding an extra teaspoon of flour, as needed, until the dough can handle well and isn't sticking too much. Working in batches, roll dough to one-quarter of an inch in thickness. If the dough is too hard, let it sit out at room temperature for a brief time until it's workable.
    Cookie dough rolled out and cut with round cutters.
    1. Cut out desired shapes with cookie cutters, then place on a parchment-lined baking sheet about an inch and a half apart from one another.
    2. Bake in a 375°F/190°C oven for 9-11 minutes, or until the cookie edges are just turning golden-brown. Let the cookies cool on the baking sheet for about 10 minutes, then carefully remove to a wire rack to cool completely. Repeat this process, re-rolling the dough scraps as needed, until all the dough is used.
    • Cut-out cookies on a parchment-lined pan before baking.
    • Baked maple cinnamon sugar cookies on a parchment-lined pan.

    Making the Icing

    1. Once the cookies have cooled completely (this is important so the icing doesn't melt and slide off), sift confectioners' sugar into a large bowl. I use a fine sieve and tap my hand on the side to work out the sugar. Add the cinnamon and whisk, then add the maple syrup, maple extract, and vanilla extract. Whisk everything to combine evenly. It won't be smooth at this point, rather it will form small clumps.
    2. Add milk one teaspoon at a time and whisk in until the icing comes together and is smooth. Go slow with the milk as it's easier to add more of it than supplement with more dry ingredients if the icing becomes too thin. You will likely need around six to eight teaspoons of milk.
    • Powdered sugar, cinnamon, and extracts added to a bowl with a whisk.
    • A teaspoon of milk being added to a bowl of the icing in progress.
    1. Once the icing comes together to be thick and smooth, pipe onto cooled cookies. You can use a piping bag, but a plastic bag with one corner snipped off works just as well. Give these maple cinnamon sugar cookies ample time for the icing to harden completely before storing or serving.
    Maple cinnamon glaze mixed up in a bowl with a whisk.

    Recipe Tips

    • To soften butter more quickly, cut the stick(s) into smaller pieces and/or place the butter in a warmer spot like the counter on top of a running dishwasher or oven, or near the coffee pot. Be sure to turn the butter sticks over periodically if the spot is fairly warm to soften all sides evenly.
    • This recipe will likely need to be baked in batches. For best results, do not reuse baking sheets batch after batch, as placing cut-out cookies directly onto a hot pan can cause them to spread more than you'd like. Rotate pans and allow them sufficient time to cool off.
    • Chilling the dough reduces stickiness and helps the butter re-firm up, lessening the amount the cookies spread in the oven. This is especially important for shaped sugar cookies like these. Do not skip the chilling process. If you find the dough too chilled and hard to roll out after, just leave it out at room temperature for a few minutes and it should become easier to handle.
    • Go slow when adding additional flour to the dough and milk to the icing. It can be tempting to add more at once to speed the process along, but it's harder to add more ingredients to offset if you've gone too far. Too much flour can lead to drier, crumbly cookies and too much milk can result in thin icing that runs right off.
    A stack of round iced maple cinnamon sugar cookies on a rack.

    Recipe FAQs

    Can I use maple syrup instead of maple extract?

    No, that substitution would not work here. Maple extract is WAY more concentrated in flavor than syrup. Adding a teaspoon of maple syrup to this cookie dough would totally disappear in terms of flavor once baked, and adding a larger quantity would throw off the texture. If you'd like to make these as strictly cinnamon sugar cookies (without maple), I would replace the maple extract with an equal amount of vanilla extract.

    How to do you store cut-out cinnamon sugar cookies?

    Allow plenty of time for the cookie icing to harden completely. This could take several hours or longer depending on the icing thickness. Then store in an air-tight container with a sheet of parchment or wax paper between layers, careful not to smush them in to cause breakage. Store at room temperature for several days, or freeze for several months.

    A stack of un-iced maple leaf shaped cookies on a rack.

    Related Recipes

    • Orange Ginger Snickerdoodles
    • Mini Mexican Chocolate Biscotti
    • Gingerbread Spritz Cookies
    • Pfeffernusse (Spice Cookies)

    If you’ve enjoyed this recipe, I’d love for you to leave a star rating in the recipe card and/or a comment review below!

    Round and maple leaf shaped cookies on a wire rack.

    Maple Cinnamon Sugar Cookies

    Maple cinnamon sugar cookies are tender and warmly spiced, all with just the right amount of maple flavor in the dough and icing. The dough for these cut-out cinnamon cookies handles well and these cookies are perfect for a fall dessert or as part of a holiday cookie assortment.
    4.75 from 4 votes
    Print Pin Rate
    Course: Cookies
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Chill Time: 2 hours
    Total Time: 2 hours 35 minutes
    Servings: 32 cookies
    Calories: 138kcal
    Author: Alyssa

    Ingredients

    For the Cookies:

    • ¾ cup (12 Tablespoons) unsalted butter softened
    • ¾ cup granulated sugar
    • 1 large egg
    • 1 teaspoon maple extract
    • ½ teaspoon vanilla extract
    • 2 ¼ (273g) cups all-purpose flour plus more for rolling
    • 1 teaspoon ground cinnamon
    • 1 teaspoon cream of tartar
    • ½ teaspoon baking soda
    • ¼ teaspoon salt

    For the Icing:

    • 3 cups confectioners' sugar sifted
    • 2 Tablespoons pure maple syrup
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon maple extract
    • ¼ teaspoon vanilla extract
    • 2 Tablespoons milk any variety, up to 3 Tablespoons
    Prevent your screen from going dark

    Instructions

    For the Cookies:

    • Cream together the softened butter and sugar in a mixing bowl on medium to medium-high speed for 2 minutes or so, or until the butter has lightened in color some and the mixture becomes fluffy. Add the egg and the vanilla and maple extracts and mix again until evenly combined.
    • In a separate bowl, whisk together 2 ¼ cups of flour, 1 teaspoon of cinnamon, cream of tartar, baking soda. Add the dry ingredients to the bowl with the creamed butter/sugar in several increments, mixing each one in until just combined. The dough should be in a ball shape and will be a bit sticky.
    • Turn out the ball of dough onto a sheet of plastic wrap, wrap snugly, and place in the refrigerator to chill well, at least 2 hours.
    • Once chilled, preheat the oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
    • Flour a work surface and a rolling pin. Turn out dough onto the work surface and sprinkle about a tablespoon of flour over top. Lightly knead the dough to work in the flour, adding an additional sprinkling of flour, as needed, so the dough handles well. Roll the dough out onto the surface until it's ¼-inch thick. Cut cookies with cookie cutters and place shaped cookies around 1 ½-inches apart from one another on the lined baking sheets, re-rolling any scraps and repeating the process until all of the dough is used.
    • Bake for 9-11 minutes, or until cookies are turning lightly golden brown on the edges. Let cookies cool for 10 minutes on the baking sheets, then carefully transfer them to a wire rack to cool completely.

    For the Icing:

    • Sift the confectioners' sugar in a large bowl (I use a fine sieve) and whisk together with the ground cinnamon. Add the maple syrup, maple extract, and vanilla extract and whisk to combine. The mixture will be in small clumps at this point.
    • Add milk a teaspoon at a time until the icing becomes a thick yet smooth consistency. You will likely need between 6 teaspoons (equivalent to 2 Tablespoons) and 8 teaspoons (2 ⅔ Tablespoons) of milk in total.
    • Pipe or spoon the icing onto the cooled cookies, letting the icing harden completely before storing or serving. This could take several hours or even longer depending upon the thickness of your icing.

    Notes

    Ingredient Notes
    Butter: Be sure the butter is softened, not fridge-cold or too melted. It has softened enough and is ready to use when your finger pokes it with a slight bit of pressure and leaves an indent.
    Flour: Measure flour using the spoon-and-level method. Stir up the flour in its bag or container so it's looser and not packed down. Spoon the fluffed up flour into your measuring cup, letting it just fall in there without pressing it down. Continue until the flour is heaping over top of the measuring cup, then use a straight-edge (like a knife or the straight handle of the spoon) to level off the top. Do this over the flour bag so the excess falls back in.
    Maple extract: Do not substitute in maple syrup for the maple extract as it would not nearly be concentrated enough in flavor to make a difference. You can substitute in additional vanilla extract in place of the maple extract if you don't have it (though this will turn this recipe into strictly cinnamon sugar cookies, no maple).
    Recipe Tips
    • Use a fresh (room temperature) cookie sheet for baking batches of these cookies. Reusing a hot pan right away would cause these cookies to spread more than you'd like.
    • As all ovens behave differently, keep a close eye on these cookies when they're near the end of their bake time. Sugar cookies aren't the type of recipe we want to get considerably toasted looking. They're done when you notice the very edges of the cookies turning golden.
    • After the icing has been piped, allow sufficient time for the icing to harden before storing, stacking, or serving. Depending upon how thick the icing is, this may take hours longer than you might think.
    • Store decorated cookies in an air-tight container with a sheet of parchment or wax paper between layers. The cookies will stay well at room temperature for several days, or you can place the container in the freezer for several months.

    Nutrition

    Serving: 1cookie | Calories: 138kcal | Carbohydrates: 23.7g | Protein: 1.1g | Fat: 4.4g | Saturated Fat: 2.7g | Cholesterol: 16mg | Sodium: 41mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 16.5g | Calcium: 5mg
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer

    If you're coming back to this post from a pin on Pinterest, you may recognize the photo below. This recipe has been updated for the better (more tender, easier handling) with the same great cinnamon maple sugar cookie flavor.

    A stack of sugar cookies on a wire rack covered in icing.
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    Reader Interactions

    Comments

    1. Dani says

      November 24, 2021 at 3:28 pm

      Hi! I’ve been making these every thanksgiving for years, is there any way I could get the original recipe?

      Reply
      • Alyssa says

        November 24, 2021 at 3:37 pm

        Hi Dani, yes I will email it to you right now!

        Reply
    2. Kathryn Brennan says

      September 09, 2019 at 5:38 pm

      I am wanting to make these for a craft show im doing, and im making them ahead of time. Can i freeze the cookie w the glaze on top?
      Thanks

      Reply
      • Alyssa says

        September 12, 2019 at 7:38 pm

        Hi Kathryn, I haven't frozen these with the glaze on top so I couldn't say exactly how they'd fare. They can be frozen before glazing without issue though, and then be glazed once thawed completely to room temperature. I know that's not quite as make-ahead, but it cuts down on some prep work just before they're to be served.

        Reply
    3. Melissa says

      January 28, 2018 at 10:11 pm

      Made these this afternoon. Everyone loved them! They were easy to come together and great with tea and coffee. Thanks for the great recipe.

      Reply
      • Alyssa says

        January 30, 2018 at 10:22 pm

        So glad you liked them, Melissa! Sounds like a perfect pairing. 🙂

        Reply
    4. Amanda says

      December 22, 2017 at 7:31 pm

      Can I make the dough a day before and let it sit in fridge overnight?

      Reply
      • Amanda says

        December 22, 2017 at 7:35 pm

        Nevermind, I just read the notes section. Lol thank you!

        Reply
        • Alyssa says

          December 22, 2017 at 9:53 pm

          Lol no problem! 🙂 Hope you enjoy.

    5. Shelby says

      November 17, 2017 at 9:33 pm

      Just made these and they are the bomb!! Will definitely be making again next week for Thanksgiving
      Thanks for sharing!

      Reply
      • Alyssa says

        November 20, 2017 at 8:50 pm

        Woohoo! You're very welcome, Shelby. Glad you like them! 🙂

        Reply
    6. Alyson says

      November 16, 2017 at 9:20 am

      Do you wait until after the cookies cool to put the glaze on or fresh out of the oven?

      Reply
      • Alyssa says

        November 16, 2017 at 10:58 am

        Yes I would wait until they cool off!

        Reply
    7. FarrahsKitchen says

      August 12, 2017 at 9:18 pm

      How long will these keep fresh in containers for? -Thanks!

      Reply
      • Alyssa says

        August 14, 2017 at 10:59 pm

        Hi there, they should be fine in containers for at least a few days.

        Reply
    8. Alyssa says

      February 12, 2017 at 8:29 pm

      Hi Chrissy, since maple extract is a lot more concentrated than maple syrup, using a teaspoon or two of syrup won't give much if any of a maple flavor. While I've never tried this with this recipe, maybe substituting maple syrup in for the sugar in the dough would work to both sweeten the dough and give it a maple flavor. I would say that 1/2 cup of maple syrup could be used in place of the 1/2 cup of granulated sugar. These sugar cookies are on the crisper side (versus soft and chewy sugar cookies) so a little extra moisture shouldn't be a deal breaker when it comes to texture. I hope that helps!

      Reply
    9. Jamie Selph says

      December 03, 2016 at 8:28 pm

      Well I don't know if it was the maple extract I bought (from OliveNation) or what but mine did not taste like maple at all. I'll try again with all maple and no vanilla. What do you think?

      Reply
      • Alyssa says

        December 03, 2016 at 8:48 pm

        Hi Jamie, I'm sorry the maple flavor didn't come through in the finished product! I've never used that brand of extract so that may be it, but I think your suggestion of using all maple extract vs vanilla sounds great. Thankfully the amount of extract(s) are pretty flexible in cookies, so increasing the maple so the flavor comes through won't throw off the rest of the recipe. I hope that helps!

        Reply
    10. Alyssa says

      November 18, 2016 at 1:52 pm

      Thanks so much, Lisa! And I do - I will email you now. 🙂

      Reply
    11. Gayle @ Pumpkin 'N Spice says

      October 24, 2016 at 6:24 am

      I just saw a recipe for a maple sugar cookie in a magazine and was very intrigued, but yours looks so much better! Especially with that cinnamon glaze on top. And this will give me an excuse to buy maple extract! 🙂

      Reply
      • Alyssa says

        October 24, 2016 at 6:29 pm

        I was surprised by how much I use maple extract - even year round. I bet you'll love it, Gayle!

        Reply
      • Amanda Ross says

        December 27, 2022 at 1:00 pm

        Can you just use a cookie scoop and drop onto the cookie sheet to bake instead of rolling and cutting?

        Reply
        • Alyssa says

          December 27, 2022 at 2:27 pm

          Hi Amanda, I haven't tried that with these cookies so I'm not sure how they'd do. They're a crisper type of sugar cookie, not a soft and chewy one. You might try scooping and then flattening them with the bottom of a glass so you don't have to use cookie cutters?

        • Amanda Ross says

          December 28, 2022 at 2:00 pm

          Thank you so much! I will def try that way

    12. Celia @ Chicago Jogger says

      October 21, 2016 at 4:26 pm

      Yum... these cookies look so good and perfect for fall. I love that you added maple flavor!

      Reply
      • Alyssa says

        October 21, 2016 at 6:01 pm

        Thanks Celia! It's one of my favorite seasonal treats. 🙂

        Reply
    13. Annie says

      October 21, 2016 at 9:05 am

      I have been wanting cookies and wondering what the perfect type to make would be. This is it! Cannot wait to try them!

      Reply
      • Alyssa says

        October 21, 2016 at 3:52 pm

        Thanks Annie! I look for every excuse to bust out the maple extract this time of year. 🙂

        Reply
    14. Rebecca @ Strength and Sunshine says

      October 21, 2016 at 7:06 am

      I like the puff and tenderness! Lovely! Plus...totally digging everything maple right now!

      Reply
      • Alyssa says

        October 21, 2016 at 3:50 pm

        Yesssss maple everything! Thanks Rebecca!

        Reply

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