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Clean recipe · cookingwithcarlee.com

Chewy Maple Cinnamon Cookies

These maple cinnamon cookies have a fabulous chewy texture and rich flavor. They are good on their own or topped with a simple glaze. Bake a batch to see how good they are for yourself.

Original recipe: cookingwithcarlee.com

Yield:
18 servings
Prep:
10 min
Cook:
24 min
Total:
64 min
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Chewy Maple Cinnamon Cookies

Ingredients

  1. 1 cup unsalted butter (melted and cooled)
  2. 1½ cups light brown sugar (packed)
  3. ⅓ cup maple syrup
  4. 1 teaspoon vanilla extract
  5. ½ teaspoon maple extract
  6. 1 large egg
  7. 3 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. ½ teaspoon baking soda
  10. ½ teaspoon salt
  11. 1 teaspoon ground cinnamon
  12. 1 cup powdered sugar
  13. ½ teaspoon vanilla extract
  14. 2-3 Tablespoons heavy cream

Instructions

  1. In a large bowl, stir together 1 cup unsalted butter, 1½ cups light brown sugar, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon maple extract, and 1 large egg until well mixed.
  2. In a separate bowl stir together the 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon until mixed and free of clumps.
  3. Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.*
  4. Preheat your oven to 375°F.
  5. Scoop 3 Tablespoons of dough (I use a large cookie scoop for this) at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 Tablespoons of dough into a ball about the size of a golf ball and place on cookie sheets. Gently flatten with the palm of your hand or the bottom of a glass. Leave room between the cookies for additional spreading.
  6. Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.
  7. Cool completely on cookie sheet before removing. Repeat with remaining dough.
  8. If you want to glaze them, just mix together 1 cup powdered sugar, ½ teaspoon vanilla extract and 2-3 Tablespoons heavy cream to make a thick glaze. Drizzle or spread as desired.