The perfect chewy cookie lover texture with spicy cinnamon and sweet maple frosting. Maple frosted snickerdoodles have a habit of quickly vanishing in our house!
Course Dessert
Cuisine American
Keyword maple buttercream, maple frosted cookies, maple snickerdoodles, snickerdoodles
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour32 minutesminutes
Servings 20cookies
Calories 203kcal
Author Lauren
Ingredients
Snickerdoodles
2sticks1 cup unsalted butter, softened
¾cupbrown sugar
⅓cupgranulated sugar
1eggat room temperature
2teaspoonsvanilla extract
2 ¼cupsall-purpose flour
½teaspoonbaking soda
1 ½teaspoonground cinnamon
½teaspoonsalt
SPICED SUGAR
⅓cupsugar
½teaspooncinnamon
MAPLE FROSTING
2cupsconfectioners sugar
½cup1 stick unsalted buttersoftened
1 ½teaspoonsmapleline or maple extract
2teaspoonsheavy creamoptional
Instructions
Mix the dry ingredients. In a medium bowl, combine the flour, baking soda, cinnamon and salt. Set aside.
Mix the wet ingredients. In the bowl of a standing mixer, beat the butter on medium speed until pale and fluffy, about 2 minutes. Add the brown and granulated sugar and beat on medium speed until combined and fluffy. Reduced the speed to medium-low and combine the egg and vanilla with the batter.
Make the batter. Add the dry ingredients to the bowl and beat to combine, scraping down the bowl if needed.
Roll the cookies. In a small bowl combine the sugar and spices. Scoop about 2 tablespoons of dough, roll gently into a ball, and roll through the sugar and spice mixture. Place on a parchment-lined baking sheet. Chill for 1 to 3 hours up to overnight.
Make the frosting. While the dough chills, make the frosting. In the bowl of a mixer, beat the butter on medium speed until pale and fluffy, about 90 seconds. Add the confectioner’s sugar and slowly increase the speed to medium, beating until incorporated. For a fluffier frosting, add heavy cream and mix on medium speed until incorporated.
Bake. Preheat the oven to 350°F. Bake the cookies for 12 to 14 minutes. Let cool for 5 minutes on the sheet tray and then transfer to a wire rack to cool.
Frost. Once the cookies are completely cool, spread a layer of maple frosting over each cookie. Optional: Sprinkle each cookie with freshly grated nutmeg.