Chewy Maple Sugar Cookies
These Chewy Maple Sugar Cookies are rolled in cinnamon sugar and topped with a maple icing (maple glaze). These cinnamon maple sugar cookies are incredibly chewy, and they come together easily!
Servings: 3 dozen (about)
Ingredients
Maple Sugar Cookies
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pure maple syrup
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1 egg + 1 egg yolk (this combo makes the cookies extra chewy)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/4 cups all purpose flour
- 1/2 cup cinnamon sugar (1/2 cup sugar + 1-2 Tbsp ground cinnamon)
Maple Icing (Maple Glaze)
- 1/8 cup butter
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
Instructions
Maple Sugar Cookies
- With a standing mixer or handheld mixer, beat butter until light and fluffy, about 30 seconds.
- Add in granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat until well combined, making sure to scrape down the sides of the bowl as needed.
- Next, add in the egg and the egg yolk. Beat until well combined.
- Add in the vanilla extract and almond extract, mixing until well combined.
- Lastly, add in the flour, about 1/2 cup at a time. Mix until all flour is incorporated into the dough.
- Chill dough for 30 minutes to 1 hour.
- Once the dough has chilled, preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
- Roll dough into about 1” balls, and roll in cinnamon sugar.
- Place dough on the baking sheets, making sure they are spaced out evenly, about 2-3” apart (these cookies expand).
- Bake for about 12-14 minutes, or until the edges are slightly brown. Allow cookies to cool a few minutes before removing them from the tray and allowing them to cool completely on a wire rack.
Maple Icing
- Over low heat, melt butter, maple syrup and vanilla extract together. Once everything is melted, remove from the heat.
- Sift in powdered sugar and whisk until fully combined. Allow the icing to cool about 8-10 minutes, which allows the icing to thicken.
- Once the icing has thickened, give it a quick stir then drizzle it over the cookies (I used a spoon to drizzle the icing).
- Store cookies in an airtight container for 4-5 days.
- Enjoy!