Cinnamon Maple Sugar Cookies


½ c unsalted butter, softened
½ c granulated sugar
¾ tsp. vanilla
¾ tsp. maple extract
2 eggs
2 ¼ c all-purpose flour, plus more for rolling
1 tsp. ground cinnamon
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
1c confectioners’ sugar
1 tbsp. water
1 tsp. ground cinnamon
½ tsp. vanilla extract



Preheat oven to 375 degrees. Line a baking sheet or two with parchment paper and set aside. Cream together butter and sugar in a mixing bowl. 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 sticky. If dough is too sticky, add additional flour 1 Tbsp. at a time until it reaches the right consistency.
Wrap the dough ball in plastic wrap and chill in the refrigerator for at least 2 hours. Once chilled, roll dough out onto a floured surface until it’s about 1/8” thick. Cut cookies out with cookie cutters and place about 1- 1 ½ “ apart from one another on the prepared baking sheets, rerolling any scraps and repeating until all the dough is used.
Bake for 8-10 minutes, or until cookies are lightly golden brown on the edges. Let cookie 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 you would like the glaze to be thinner, add additional water a very small amount, 1 tsp. at a time. Spread glaze on cookies, and allow the glaze to harden before stacking and storing. Enjoy