Maple Cinnamon Sugar Cookies
These Maple Cinnamon Sugar Cookies are soft, cozy, and bursting with warm cinnamon and rich maple flavor—perfect for any season or occasion!
Servings: 24 servings
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for coating
- 1 tablespoon ground cinnamon for coating
Instructions
Step 1: Preheat and Prep
- Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to ensure your cookies don’t stick and bake evenly.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside while you prepare the wet ingredients.
Step 3: Cream Butter and Sugar
- In a large bowl, use an electric mixer to beat the softened unsalted butter with one cup of granulated sugar until the mixture is light and fluffy—about 3 to 4 minutes. This process is essential for that tender, melt-in-your-mouth texture.
Step 4: Add Maple Syrup, Egg, and Vanilla
- Beat in the maple syrup, followed by the egg and vanilla extract. Mix until everything is fully incorporated, scraping down the sides to ensure uniformity.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix; you want a soft dough that holds together but isn’t tough.
Step 6: Prepare Cinnamon Sugar Coating
- In a small bowl, mix the additional 1/4 cup of granulated sugar with the tablespoon of ground cinnamon. This will be your coating for the cookie dough balls.
Step 7: Shape and Coat
- Using a spoon or cookie scoop, form dough balls about 1.5 inches in diameter. Roll each ball thoroughly in the cinnamon sugar mixture, ensuring an even coating.
Step 8: Bake
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the tops have cracked slightly.
Step 9: Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set perfectly while maintaining softness inside.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling racks
- Spoon or cookie scoop
Notes
- Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
- For extra soft cookies, bake at the lower end of the baking time and consider adding a tablespoon of cornstarch to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.