One of my biggest challenges has been finding good-quality maple syrup. I used a grocery store brand for this cookie, which makes a good cookie. But I will start sampling different brands from the US and Canada and see what I find. So wish me luck, and I will let you know what I find.
Maple Cinnamon Spritz Cookies was the first time I ever made spritz cookies (this cookie recipe is three years old), and they turned out great if I don't say so myself. I have not worked with a cookie press, so it was an adventure. My maple cinnamon spritz cookies will be going into the workplace and my creative blogging class. I am sure they will be a big hit at both places.
Adopted from: Urban Bliss Life
Maple Cinnamon Spritz CookiesBarbara Hall
- ½ cup Butter softened
- ⅓ packed Brown sugar 73g
- 1 Egg
- ⅓ cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 ½ cup All-purpose flour 192g
- ½ teaspoon Baking powder 2g
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Salt
- 1 tablespoon Granulated sugar
- ¼ teaspoon Ground cinnamon
- Turn your oven on to give it time to preheat while you weigh out your flour, baking powder, salt, and cinnamon into a large bowl. I whisk all of these together so the dry ingredients are mixed.
- In a stand mixer cream the soft butter, then add the brown sugar and on medium or medium-high speed blend till creamy and fluffy. It took about 2 minutes in my stand mixer.
- Add the egg and blend, then gradually add the maple sugar and finally add your vanilla extract. Mix for about a minute on medium speed.
- Gradually add your flour blend to your mixing bowl with the wet ingredients and mix till all blended. I scrape down the sides and give it one last 30 seconds on low speed. Do not over mix the dough or it will be really sticky and a little harder to get into the cookie press.
- Mix together the granulated sugar and cinnamon and set aside for the cookies before they go into the oven. I put my cookie pans into the refrigerator for a few minutes and then fill the cookie press following the manufactures instructions.
- Press out your cookie dough shapes to your ungreased cold cookie pans and don't forget to add the sugar-cinnamon topping to each cookie shape. Bake at 350° F for 9-11 minutes. Once out of the oven let them cool for a minute before moving to a cooling rack.