Serves: 3 dozen
½ cup (1 stick) butter, softened
½ cup sour cream (I used fat free)
½ cup sugar
½ cup powdered sugar
1 teaspoon vanilla
½ tablespoon maple cinnamon sprinkle (find in spice aisle) OR use Tonewood Maple Flakes
1 teaspoon baking soda
3 cups all purpose flour
Cream Cheese Maple Glaze
½ stick butter, softened
4 oz. cream cheese, softened
½ teaspoon vanilla
1 tablespoon pure maple syrup
½ cup powdered sugar
Additional cinnamon maple sprinkle for topping (OR Maple Flakes)
In a large bowl, cream together butter, sour cream, sugar, and powdered sugar with an electric mixer for 1 minute.
Add in vanilla, cinnamon maple sprinkle, and eggs and stir on low speed until incorporated. Add in baking soda and continue to stir on low for 10 seconds.
One cup at a time, slowly add in the flour and mix on low speed until flour is incorporated.
Form dough into a large ball and place on flour covered surface. Knead dough for 1 minute until dough is no longer sticky. You may need to sprinkle more flour onto the dough and continue to knead if dough is sticky.
Using a rolling pin, roll dough between ¼ – ½ inch thick. Using a 2.5 inch diameter circle cookie cutter, carefully cut out circles and place on ungreased, parchment covered cookie sheet.
Bake at 350 degrees for 8-9 minutes. (*See note below about baking time.)
Allow to cool completely before icing.
To make the icing, beat butter, cream cheese, vanilla, maple syrup, and powdered sugar with an electric mixer for 1 minute. Scrape down sides of the bowl and beat for an additional 20 seconds. Top each cookie with icing and cinnamon maple sprinkle.
If you don’t plan to serve these immediately, store in the refrigerator in a airtight container for 2-3 days. If you don’t plan to eat them within 2-3 days, store in freezer.
By baking these cookies for only 8-9 minutes, we are preventing the edges to be brown, and therefore preventing them to get crunchy. Part of the trick to their softness is to allow the cookies to sit on the hot cookie sheet for 5-10 minutes after removing them from the oven. This allows them to finish baking, without getting the direct heat of the oven that typically causes browned edges. The cookies will most likely look slightly underdone after 8 minutes in the oven, and that’s okay. If you prefer a crunchier cookie, feel free to leave them in the oven for a few extra minutes until you start seeing the edges brown.