Like it? Share it with friends!

Soft maple cinnamon sugar cookies are the perfect fall cookie to share with friends and family.

Even though it’s been in the 90s for well over the last week and doesn’t look to be cooling off anytime soon I’m still all about the fall. I’m ready for apple picking and scary movies and bonfires and football and beautiful falling leaves. I wouldn’t mind actual fall weather, though. If Mother Nature happens to be reading this right now…

While the weather doesn’t say fall the calendar does and that’s enough for me. And if that’s enough for you, too then you need these amazing cookies in yo’ life. They’ve got the to-die-for fall flavors of maple syrup and cinnamon. They’re so pillowy soft you won’t even realize you’ve just eaten two four.

Whatever.

I’m not a HUGE fan of pumpkin things *cue the collective gasp* but I am a fan of cinnamon. And anything with apples. And if it has cinnamon AND apples {like these cinnamon apple chips or these apple pie cinnamon rolls or these apple pie bites} I’m all over it like white on rice.

And all that to say that these cookies don’t even have any apples in them 😛 but now I really want some apple pie scones. They DO, however, have cinnamon. And plenty of it. You’ll find it not quite hiding in the cookie dough itself and in the amazeballs frosting that they’re dunked in. Which hardens into just the right kind of crunchy shell protecting that sweet, sweet softness.

And if you’re the kind of person who DOES like pumpkin {we can still be friends} this maple frosting would be the icing on top {see what I did there?} of a perfect pumpkin sugar cookie!

Or eaten directly off the spoon after all your cookies are frosted. Whichever.

Continue to Content

Soft Maple Cinnamon Sugar Cookies

Yield: 12 cookies

Cook Time: 12 minutes

Total Time: 12 minutes

Print

Ingredients

For the Cookies:

• 1 stick salted butter,, melted and cooled
• 1/2 cup white sugar
• 1/4 cup brown sugar,, packed
• 1 tsp vanilla
• 1 large egg
• 1 3/4 cups flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon

For the Frosting

• 2 cups powdered sugar
• 1 Tbs maple syrup
• 1/2 tsp cinnamon
• 2 Tbs milk

Instructions

1. In a medium sized bowl whisk together butter and sugars until well combined. Add the egg and vanilla and mix well. 
2. Sift in the flour, baking soda, salt, and cinnamon and then fold until well combined. 
3. Cover with plastic wrap and chill dough for 30 minutes. Once chilled scoop into 1 oz balls onto a lined baking sheet and bake at 350 degrees for 12 minutes.* Remove cookies to a wire rack to cool completely before frosting.
4. While the cookies are cooling mix together all the ingredients for the frosting.**
5. Once cookies are cooled dip the top of each one into the frosting and allow them to set for at least 20 minutes. Cookies will be stackable after an hour or two.

Notes

*Be careful not to overbake. 12 minutes is perfect every time I make these! **You can add more milk if your mixture is too thick but be careful not to add too much. You want your frosting to be thin enough to dip but thick enough that it won't run everywhere.