The final stretch! We’ve hit recipe #9 in the 2016 cookie palooza. Have you stocked up on butter and sprinkles? Is your mixer tired of running? Is all the sugar making you see stars?
Yes to all of the above.
Remember when we chatted about sugar cookies yesterday? How they’re fun and wonderful and awesome and festive but sometimes BIG flavor is all we want? Sugar cookies are fabulous, but adding an extra level of flavor changes everything. For the better! Brown butter sugar cookies, anyone?
Today’s sugar cookie recipe is cookie cutter style. We’ll roll the dough out and cut into adorable stars. What makes these stars unique are the flavors mingling inside.
Combine these two powerhouse flavors with shimmering gold sprinkles and edible glitter stars (EDIBLE GLITTER, EVERYONE) plus some white chocolate because why the heck not? and we’ve got a sugar cookie putting many others to shame.
Let’s start with my basic sugar cookie.
1) Use maple flavoring– not pure maple syrup. While I typically reach for the latter in my baking, sugar cookie dough is notoriously picky when it comes to add-ins. To get the same amount of flavor that 1 and 1/2 teaspoons of maple flavoring extract has, we’d need a few Tablespoons of the pure syrup. This will radically change your sugar cookie dough as there is now too much liquid. Then we could add more flour to make up for it, but our cookies would be dry. It’s frustrating! To avoid all this, use the flavoring. I love playing around with different extracts to give sugar cookies lots of flavor.
We’re also adding 1/2 teaspoon of ground cinnamon. Look at the cinnamon swirls! ↓
2) Roll out your sugar cookie dough onto silicone baking mats. So easy. The mats won’t slide around.
3) Chill the rolled out dough. Refrigerating the dough is the most important step and ensures the cookies will hold their shape. After chilling the rolled out dough, you can cut into shapes and re-roll any scraps on the counter. If the dough scraps get too warm as you are re-rolling them, refrigerate until cold again.
Beautiful maple cinnamon stars! (Similar 3-inch star cookie cutter found here on Amazon.)
Back to my tips! Ok so tip #4 is to press the sprinkles down into the cookies before baking. Just use the back of a spoon. This helps the sprinkles stick. After pressing the other sprinkles down, you can add the edible glitter stars. I don’t suggest doing this *before* pressing the others down because the stars will stick to your spoon instead of the cookie.
5) Smell the cookies as they bake. Ok so that’s not really a tip as much as something you’re going to do anyway, but oh my gosh. These cookies. I wish you could smell them through the screen! They easily take home the award for best smelling (lol). But seriously, my hands smelled like pancakes and the cookies smelled and tasted like maple cinnamon rolls.
All is right in the world when cookies remind you of cinnamon rolls.
Last tip. Give them a dunk into white chocolate. You won’t regret this.
Aren’t these so pretty? I’m taking another batch to a holiday party this weekend to show ’em off. Maple cinnamon star cookies, everyone! Enjoy.
PS: I have a giveaway for a KitchenAid stand mixer happening right now! Only 3 days left to enter 🙂
Make ahead tip: Baked cookies (without chocolate) freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the cookie dough for up to 2 days (step 4). You can also freeze the cookie dough before rolling for up to 3 months. Then allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.
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