Maple Cinnamon Roll Cookies
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Ingredients
Cookie Dough
3/4 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 cup powdered sugar
1 tsp vanilla extract
1/2 tbsp maple extract
1 large egg
1 egg yolk
2 1/2 cups all-purpose flour
1 tsp cinnamon
Pinch of nutmeg
1 1/2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
Cinnamon Sugar Mixture:
1/4 cup unsalted butter, softened
1/3 cup brown sugar
1 1/2 tbsp all purpose flour
2 1/2 tsps cinnamon
Cream Cheese Frosting
1/4 cup unsalted butter, softened
4 oz cream cheese, softened
1/4 tsp maple extract
1 1/2 cups powdered sugar
1-2 tbsp milk (if needed)
Directions
Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.
In a small bowl, combine the ingredients for the cinnamon sugar mixture. Place in the fridge while you prepare the cookie dough.
In a medium bowl, whisk together the flour, spices, baking powder, baking soda and salt. Set aside.
In a large bowl, whisk together the melted butter and BOTH sugars.
Add the egg, egg yolk, and the extracts. Whisk until combined.
Add the dry ingredients, and mix until just incorporated.
Place spoonfuls of the cinnamon sugar mixture all throughout the dough, and carefully fold the dough both ways.
Repeat with the rest of the cinnamon sugar mixture.
Scoop the cookie dough and place onto the prepared pan with a couple inches in between each dough ball. Flatten each dough ball slightly.
Bake for 11-13 minutes until the edges are slightly golden brown and the center no longer looks wet.
After removing from oven, allow the cookies to cool in the pan before transferring to a wire rack.
To make frosting:
In a large bowl, beat the unsalted butter and cream cheese until light and creamy.
Add in the maple extract and powdered sugar. Beat until creamy.
Pipe or spread frosting on top of the cooled cookies!
Store in an airtight container in the refrigerator for 3-4 days.
