Maple Cinnamon Cookies (Regular or GF)

My Maple Cinnamon Cookies have a subtle sweetness and soft crunch that I love. They are a perfect Autumn treat. Leaf cookie cutters add to that Autumn feel and is a great activity for kids to do!

This recipe was inspired by one of my favorite bakers, Gesine Prado-Bullock. She has her own baking show called Baked in Vermont. I have slightly changed this recipe and added one of my favorites spices, cinnamon. My recipe is also a softer cookie, which I prefer. This recipe makes about 2 dozens and tastes just as good frozen as it does room temperature. I hope you enjoy these cookies!

Maple Cinnamon Cookies

Yields: 2 dozen

Prep-Time: 10 minutes

Chill-time: 1-2 hours

Oven Temp: 350 degrees F

Bake-time: 12-15 minutes

Ingredients

1 1/2 (12oz) sticks unsalted butter, room temperature or Miyoko's
3/4 cups real maple syrup, room temperature
1/2 cup cane sugar
1/4 cup brown sugar or coconut sugar
2 tsp pure vanilla extract
3 1/4 cups all-purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour
1/4 cup corn starch
1 tbsp ground cinnamon, I use Ceylon cinnamon
1/2 tsp salt

Directions

Line a baking sheet pan with parchment paper, or a baking mat. Set aside.
In a large bowl, whisk together flour, cinnamon, corn starch and salt.
Using a stand mixer with the paddle attachment, or a hand electric mixer, beat butter until smooth and creamy. Add in the sugars, maple syrup, and vanilla and blend while scraping down the bottom and sides of the bowl.
Slowly add in the dry mixture. I like to add about 1/3 cup at a time to avoid flour mixture explosion and making sure the flour gets fully incorporated.
Use a spatula to give the batter one good stir to make sure everything has been well incorporated. Then, cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or overnight.
Pre-heat the oven to 350 degree F.
Lightly dust a clean surface and take our your dough from the refrigerator. Grab your favorite cookie cutters and place them on the counter and lightly dust the sharp sides.
On your lightly floured surface, roll out the dough to about 1/4 inch thick. Use your cookie cutters to cut out the cookies and then place them 1/2 inch apart on your prepared baking sheet pan. With the left over scraps, reroll them one at a time and repeat the first step. Sprinkle the cookie with Demerara Sugar and bake for about 12-15 minutes, or until slightly golden brown.
Allow the cookies to cool on the pan for a few minutes before transferring them to a cooling rack.
If you plan on freezing them, allow the cookies to cool 100%. Enjoy!