Maple Cinnamon Glazed Peanut Butter Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Maple syrup
  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1/2 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1/2 tsp Cinnamon, ground
  • 1 tsp Corn starch
  • 1 1/3 cup Flour
  • 1/2 cup Granulated sugar
  • 1 tsp Maple extract
  • 1 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Butter
  • 3 tbsp Milk

Found on momontimeout.com

Ingredients

• 1 cup creamy peanut butter (I used Skippy Naturals)
• ½ cup unsalted butter, softened
• ⅓ cup granulated sugar
• ¾ cup brown sugar
• 1 egg, room temperature
• 1 Tbls milk
• 2 tsp vanilla extract
• 1⅓ cup flour
• 1 tsp corn starch
• ¾ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup granulated sugar
• ¼ cup butter
• ¼ cup maple syrup
• 1 tsp maple extract
• 1¼ cup powdered sugar
• 2 Tbls milk
• ½ tsp ground cinnamon

Directions

• Cream peanut butter, butter, and sugars together in a mixing bowl.
• Beat in egg, vanilla, and milk and continue mixing until well combined.
• In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
• Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
• Refrigerate for at least 2 hours.
• Preheat oven to 350F.
• Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
• Roll balls in remaining ¼ cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
• Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the fulll 12 minutes if you like.
• Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.
• Heat butter and maple syrup together in a small saucepan until butter is melted and ingredients are fully combined.
• Stir in maple extract and cinnamon.
• Whisk in powdered sugar ⅓ cup at a time until full incorporated. Add milk one teaspoon at a time until desired consistency is achieved.
• Dip cooled cookies in glaze and return to cooling rack.
• Let glaze set and then serve.
• Store cookies in an airtight container for up to three days.