MAPLE CINNAMON COOKIES
Mmmm...another maple goodie. Maple and cinnamon are a perfect combo in these moist, rich cookies with their creamy frosting! A must try for anyone who loved maple syrup!
Provided by BirdyBaker
Categories Dessert
Time 1h11m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a large mixing bowl cream butter with an electric mixer. Then add brown sugar and mix until combined. Add syrup,egg and mix thoroughly.
- Wet your fingertips with warm water when forming balls to avoid sticky fingers
- In a small mixing bowl combine flour, nutmeg, cinnamon and baking soda.Then add flour mixture to batter.
- Blend thoroughly and chill for 30 minutes. Roll dough into one inch balls and place on cookie sheet. Bake at 375 for 9 to 11 minutes. Remove and place on cooling rack. Cool slightly then frost.
- To make frosting combine butter,vanilla in a small mixing bowl. Add sugar, milk and mix until creamy.
Nutrition Facts : Calories 3221.2, Fat 93.8, SaturatedFat 56.4, Cholesterol 437.2, Sodium 2015.5, Carbohydrate 569.4, Fiber 10.9, Sugar 357, Protein 33.9
MAPLE, CINNAMON & BROWN SUGAR COOKIES
They say that we eat with our eyes first - well, with the aroma of these cookies baking in the oven, everyone will be waiting in the kitchen for these cookies to get finished.
Provided by Dianna Wara
Categories Cookies
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the pecans and white chips in a small bowl. Stir until combined; set aside.
- 2. In a medium mixing bowl, add the butter, brown sugar and salt. Use a hand mixer and mix until well blended. Into the bowl, add the egg, vanilla and cinnamon. Continue to mix until blended. Add the baking powder, flour and pecans. Mix until all ingredients are well combined. Take dough out of the bowl and place on a well floured counter top. Lightly flour the top of the dough and roll with a rolling pin until dough is ¼ inch thick. Using a 2 ½ inch round cookie cutter, cut out cookies and place in four rows with 3 cookies per row. Leave at least 1-inch space in between cookies. Place cookies in oven and bake for 9-10 minutes or until golden on the sides. Let cookies sit for 5 minutes then transfer to cooling rack, to finish cooling. Continue with the remaining dough. Remaining dough can be mixed together and rolled one more time. (The same cookie sheet and parchment paper can be reused.)
- 3. In a medium bowl, mix together the cream cheese, powdered sugar and maple flavoring. Mix until well blended. Spread evenly to the top of the cooled cookie. Evenly sprinkle the pecan/white chip topping to the top of each cookie. Cookies are ready to serve.
- 4. Hint: I use a little chopper or food processor to chop my white chocolate chips.
MAPLE CINNAMON COOKIES
Make and share this Maple Cinnamon Cookies recipe from Food.com.
Provided by primadonna9396
Categories Drop Cookies
Time 40m
Yield 15 cookies
Number Of Ingredients 6
Steps:
- Cream together egg yolks and butter.
- Add maple syrup, sugar, and cinnamon before stirring.
- Add flour and beat until a biscuit-like dough is formed.
- Scoop onto baking sheet coated in non-stick spray. Bake at 370 degrees for 15-20 minutes or until edges are brown.
Nutrition Facts : Calories 163.5, Fat 7.3, SaturatedFat 4.3, Cholesterol 66.6, Sodium 46.5, Carbohydrate 23.1, Fiber 0.5, Sugar 14.3, Protein 1.8
MAPLE CINNAMON GLAZE FOR CAKES ETC.
One of my favorite glazes for just about anything sweet! (Cakes, coffee cakes, pies, cookies, breads, pastries, donuts, etc.!)Rich, creamy and delicious!
Provided by Wildflour
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small bowl whisk ingredients til smooth and creamy.
- Add more powdered sugar if too thin.
- Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
- Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
Nutrition Facts : Calories 781, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.5, Carbohydrate 173.3, Fiber 0.3, Sugar 165.3, Protein 0.2
CINNAMON COOKIES
These are one of the best cookies I have ever eaten. They make up easily, and they disappear fast. I make these every year when we put up our Christmas Tree. I serve them with hot Cocoa while we decorate our tree. I swear the cookies are anticipated as much as the tree!
Provided by PetesNina
Categories Dessert
Time 30m
Yield 48 serving(s)
Number Of Ingredients 9
Steps:
- In a mixer bowl, cream together sugar and butter; beat in egg and vanilla.
- Combine flour, cinnamon, baking powder and salt.
- Add to butter mixture.
- Blend well.
- Cover and refrigerate 2 hours or till firm enough to roll into balls.
- Shape dough into small balls about 3/4-inch in diameter.
- Roll in cinnamon sugar to coat.
- Set cookies 1-inch apart on lightly greased cookie sheets.
- Bake at 350° for 10 minutes or till the edges are lightly browned.
- Cool slightly on pans, then remove to racks to cool completely.
Nutrition Facts : Calories 49.3, Fat 2.1, SaturatedFat 1.2, Cholesterol 9, Sodium 38.2, Carbohydrate 7.3, Fiber 0.1, Sugar 4.2, Protein 0.6
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- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg, maple extract, and vanilla extract then beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment (or a silicone baking mat, what I prefer!) to about 1/4″ thickness. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
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