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Maple Cinnamon Star Cookies Recipe

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4 from 10 reviews

These Maple Cinnamon Star Cookies are a delightful holiday treat featuring tender, buttery dough infused with warm cinnamon and sweet maple extract. Decorated with gold sprinkles and optionally dipped in white chocolate, these festive cookies are perfect for celebrations and gifting.

Ingredients

Dry Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled), plus more as needed for rolling and work surface
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons maple extract
  • 1 teaspoon pure vanilla extract

Toppings & Optional

  • Gold sprinkles and/or edible glitter stars
  • Optional: 8 ounces white chocolate, coarsely chopped

Instructions

  1. Mix dry ingredients: Whisk together the all-purpose flour, ground cinnamon, baking powder, and salt in a medium bowl. Set aside.
  2. Cream butter and sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until the mixture is completely smooth and creamy, about 2 minutes. This creates a light, fluffy base for the cookies.
  3. Add egg and extracts: Add the large egg, maple extract, and vanilla extract to the creamed mixture. Beat on high speed for about 1 minute until fully combined. Be sure to scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Combine wet and dry ingredients: Add the dry flour mixture to the wet ingredients and mix on low speed until just combined. The cookie dough will be soft; if it feels too sticky for rolling, add an additional tablespoon of flour.
  5. Divide and roll dough: Divide the dough into two equal parts. Place each portion onto lightly floured parchment paper or a silicone baking mat. Using a lightly floured rolling pin, flatten each dough portion to about 1/4-inch thickness. Use additional flour if the dough sticks to the rolling pin or surface.
  6. Layer and chill dough: Lightly dust one rolled dough with flour and cover it with parchment paper. Place the second rolled dough on top, cover with plastic wrap or aluminum foil, and refrigerate for at least 1 to 2 hours, up to 2 days. This resting period helps firm the dough for easier cutting.
  7. Preheat oven and prepare baking sheets: When ready to bake, preheat your oven to 350°F (177°C). Line 2 to 3 large baking sheets with parchment paper or silicone baking mats.
  8. Cut cookies: Remove the top dough layer carefully from the refrigerator, separating it from the bottom if necessary. Use a star-shaped cookie cutter to cut shapes from the dough. Transfer cut cookies to the prepared baking sheets. Re-roll the leftover dough scraps to maximize yield. Repeat with the second dough piece.
  9. Add decorations: Before baking, sprinkle the cookies with gold sprinkles or edible glitter stars. Use the back of a spoon to gently press the sprinkles into the dough to help them adhere during baking.
  10. Bake: Bake the cookies for 11 to 12 minutes until they are lightly browned around the edges. If your oven has hot spots, rotate the baking sheets halfway through baking to ensure even cooking.
  11. Cool cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before decorating further.
  12. Optional chocolate dip: If using white chocolate, melt the coarsely chopped chocolate in the microwave in 20-second increments, stirring well after each interval until smooth. Dip cooled cookies into the melted chocolate and set them on parchment paper. Allow the chocolate to set completely at room temperature or in the refrigerator.

Notes

  • If dough is too sticky for rolling, add an extra tablespoon of flour gradually until manageable.
  • Chilling the dough is crucial for cleaner cookie cuts and better texture.
  • Re-roll dough scraps to minimize waste and maximize cookie yield.
  • Press sprinkles gently into dough to ensure they don’t fall off after baking.
  • Use parchment paper or silicone mats for easy cookie removal and cleanup.
  • Optionally, dip cookies in white chocolate for a festive finish, but this step can be skipped if preferred.

Find it online: https://cozyplatter.com/maple-cinnamon-star-cookies-recipe/