It’s always a good time for baking cookies. These buttery cookies combine maple and cinnamon into a taste of breakfast any time of day. A lot of the time, I am more than willing to share what I bake (mainly because once something is gone I can bake something new!), but I will admit that I hesitate to share these. They are that good. Plus, they’re small cookies, so you can grab a couple and not feel guilty.
- 1 ½ cups packed brown sugar
- 1 cup butter, softened
- 1 teaspoon maple extract
- 2 eggs
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon, divided
- ½ teaspoon salt
- 1/3 cup granulated sugar OR 2/3 cup coarse decorating sugar
- Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper and set aside.
- In large bowl, beat brown sugar and butter with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Beat in maple extract and eggs, one at a time, until smooth.
- In medium bowl, combine flour, baking powder, baking soda, ½ teaspoon cinnamon, and salt. With mixer on low speed, mix in flour mixture until combined.
- In small bowl, combine remaining 1 teaspoon cinnamon and granulated sugar.
- Shape dough into 1 ½-inch balls. For each cookie, place ball in sugar mixture and spoon over dough and gently roll to coat. Place balls on prepared cookie sheets, about 2 inches apart.
- Bake for 8-10 minutes, or until cookies are lightly browned on the edges. Cool for 2 minutes on cookie sheets before removing to cooling racks to cool completely. Store cookies in a tightly covered container at room temperature.
Makes 3-4 dozen cookies.