Tuesday, July 15, 2014

Cinnamon Maple Sugar Cookies

Cinnamon Maple Sugar Cookies | #Healthyfoodvideos #Dessertsushi #Breakfastcookieshealthy #Datecookiesrecipes #Recipeswithdates #Healthysnacks #Hotchocolatecookies #Cookiedesserts #Dessertrecipes #Holidaycookies #Cookiesrecipeschristmas #cookies

Ingredients

  • For the cookies:
  • 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
  • For the glaze:
  • 1 cup confectioners' sugar
  • 1 tbsp water (potentially more)
  • 1 tsp ground cinnamon
  • 1/4 tsp vanilla extract

Instructions

  1. For the cookies :
  2. Cream together butter and sugar in a mixing bowl. Add vanilla and maple extracts and mix until combined. Add eggs and mix until smooth.
  3. 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.
  4. Wrap dough ball in plastic wrap and chill in the refrigerator for at least 2 hours.
  5. Once chilled, preheat oven to 375°F. Line a baking sheet or two with parchment paper and set aside.
  6. Roll dough out onto a floured work surface until it's about 1/8" thick. 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.
  7. Bake for 8-10 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.
  8. For the glaze :
  9. Whisk together all ingredients in a bowl and see how you like the consistency. If you'd 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.

recipe adapted  >>>>>  here

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