Cinnamon Maple Sugar Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 1 tsp Cream of tartar
  • 1/2 cup Granulated sugar
  • 3/4 tsp Maple extract [see note
  • 1/4 tsp Salt
  • 1/4 tsp Vanilla extract
  • 3/4 tsp Vanilla extract [see note

• Dairy

  • 1/2 cup Butter, unsalted

• Liquids

  • 1 tbsp Water

Found on mysequinedlife.com

Description

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 tsp vanilla extract [see note]
• 3/4 tsp maple extract [see note]
• 2 eggs
• 2 1/4 cup all-purpose flour, plus more for rolling
• 1 tsp ground cinnamon
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup confectioners sugar
• 1 tbsp water, potentially more
• 1 tsp ground cinnamon
• 1/4 tsp vanilla extract

Directions

• Cream together butter and sugar in a mixing bowl. Add vanilla and maple extracts and mix until combined. Add eggs and mix until smooth.
• Whisk together flour, cinnamon, cream of tartar, baking soda, and salt in a separate bowl. Slowly add dry ingredients to the bowl with the butter mixture and mix until just combined. The dough should be in a ball shape and just a little bit sticky. If dough is too sticky, add additional flour 1 tbsp at a time until it reaches the right consistency.
• Wrap dough ball in plastic wrap and chill in the refrigerator for at least 2 hours.
• Once chilled, preheat oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
• Roll dough out onto a floured work surface until its about 1/4 thick, or a little less. Cut cookies with cookie cutters and place about 1 - 1 1/2 apart from one another on the prepared baking sheets, rerolling any scraps and repeating until all of the dough is used.
• Bake for 9-11 minutes, or until cookies are lightly golden brown on the edges. Let cookies cool for a few minutes on the baking sheet, then transfer the cookies to a rack to cool completely.
• Whisk together all ingredients in a bowl and see how you like the consistency. If youd like the glaze to be thinner, add additional water a very small amount (1 tsp) at a time and whisk. Spread glaze on cookies, and allow glaze to harden before stacking or storing.