Easy Maple Cinnamon Tea Cake Cookies
Light and fluffy, with a crunchy cinnamon sugar topping and light maple glaze
Ingredients
- 1 cup butter softened
- 2 cup sugar
- 2 eggs beaten
- 5 cups All-purpose flour
- 1 tsp baking powder
- 1 tsp nutmeg
- 1 tsp baking soda
- ⅓ cup milk
- 1 tsp almond extract
- 1 tsp cornstarch
- Cinnamon sugar topping
- ½ cup sugar
- ½ brown sugar
- 1 tbsp cinnamon
- Glaze
- 1 cup powdered sugar
- 1-2 tsp milk
- 1 tsp maple syrup
- 2 tbsp melted butter for dipping the cookies into
Instructions
- Preheat oven to 350 degrees
- In the bowl of a stand mixer with the paddle attachment, or electric mixer, cream butter and sugar until light and fluffy
- Add eggs and almond extract, beating well
- Scrape down the sides of the bowl as needed
- In a large bowl, whisk together flour, baking powder, cornstarch and nutmeg
- Dissolve the baking soda in the milk
- Alternate adding the dry ingredients and milk, beating well after each addition
- Using a large cookie scooper, place the cookie dough balls on a large well-greased cookie sheet or lined with a silicone mat or parchment paper.
- Bake in the oven at 350 degrees for 15-18 minutes, removing when they are just lightly browned on the bottom
- Allow to cool on a wire rack for 10 minutes
- Cinnamon sugar topping
- Mix the cinnamon, sugar, and brown sugar together in a small bowl
- Place the melted butter into a shallow dish
- Dip the top of each cookie into the melted butter and set the cookie down o a piece of parchment paper or plate. Using a spoon, sprinkle the cinnamon sugar over the top.
- Allow the cinnamon sugar topping to set for 15-30 minutes
- Glaze
- Add the powdered sugar, milk, and maple syrup to a medium bowl and mix well until fully combined.
- Drizzle over the top of each cookie
Tried this recipe?Let us know how it was!