Maple Cinnamon Sugar Cookies #Christmas #Cookies

Maple Cinnamon Sugar Cookies are the softest sugar cookies around! assume Lofthouse fashion texture with out the weird preservative and margarine flavor. Then photograph that with an attractive maple flavor. In other words absolute perfection.

INGREDIENTS

• 2 1/3 cups (330g) all-purpose flour*
• 2 Tbsp (19g) cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (112g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1 large egg
• 1/2 cup (120g) sour cream (full fat)
• 3/4 tsp maple extract
• 1/2 tsp vanilla extract
• Maple Cinnamon Frosting
• 1/2 cup butter, softened (I recommend using 1/4 cup salted 1/4 cup unsalted here)
• 2 1/2 cups (320g) powdered sugar
• 1/2 tsp ground cinnamon
• 3 Tbsp half and half
• 1 1/4 tsp maple extract

INTRUCTIONS

1. In a huge mixing bowl whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt for 20 seconds, set apart.
2. in the bowl of an electric stand mixer outfitted with the paddle attachment cream together butter and sugar till mixed. mix in egg then combo in sour cream, maple extract and vanilla extract. 
3. With mixer set on low speed slowly add in flour combination and mix until mixed. Divide dough into 2 same portions.
4. vicinity every element on a sheet of plastic wrap and form each right into a round disk about 6-inches. Wrap with plastic wrap and sit back 2 hours, or until company sufficient to roll. 
5. Preheat oven to 350 levels for the duration of remaining 10 mins of chilling. 
6. dust a work surface with a honest amount of flour. take away one part of dough from refrigerator, remove from plastic wrap and switch to floured floor. dust pinnacle with flour, then the usage of a rolling pin, roll out just barely thicker than 1/4-inch thickness. 
7. cut into 2 half-inch rounds. switch to an 18 by way of thirteen-inch baking sheet covered with parchment paper or a silicone baking mat. 
8. dust extra flour from scraps, press them collectively and re-roll dough and cut into rounds. Bake in preheated oven for nine - 10 mins till cookies are almost set. 
9. let cool several mins on baking sheet then transfer to a twine rack to chill (after about 5 mins of cooling on a twine rack I transfer to an hermetic container to finish cooling to seal in moisture). 
10. Repeat procedure with closing dough in fridge. as soon as cookies are cool frost with the maple cinnamon frosting and store in an airtight container.
11. For the frosting:
12. upload butter, powdered sugar, cinnamon and half and 1/2 to a medium blending bowl. the usage of an electric powered hand mixer beat until nicely combined. 
13. upload in maple extract and tint with brown gel meals coloring if preferred and whip until mild and fluffy (if frosting is simply too thick you could add in a touch extra half and 1/2, if it is too skinny you may upload a bit more powdered sugar).
14. *To measure scoop flour using measuring cup then sweep top with a butter knife - no spoon and sweep right here. simply be cautious now not to % flour in while measuring.

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