Maple Cinnamon Star Cookies

Flavorful maple cinnamon star cookies using a basic and easy sugar cookie dough! Recipe on sallysbakingaddiction.com

Honest moment! Sugar cookies are fabulous, but adding an extra level of flavor changes everything. Brown butter sugar cookies, anyone?

Flavorful maple cinnamon star cookies using a basic and easy sugar cookie dough! Recipe on sallysbakingaddiction.com

Like my Christmas sugar cookies, 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.

  • Cinnamon
  • Maple

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.

Flavorful maple cinnamon star cookies using a basic and easy sugar cookie dough! Recipe on sallysbakingaddiction.com

Let’s start with my classic sugar cookies.

Maple Cinnamon Sugar Cookie Success Tips

  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 will be 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 use it for my maple brown sugar cookies, too!)
  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.

Maple cinnamon star cookies on sallysbakingaddiction.com

Maple cinnamon star cookies on sallysbakingaddiction.com

Beautiful maple cinnamon stars! (Similar 3-inch star cookie cutter found here on Amazon.)

Maple cinnamon star cookies on sallysbakingaddiction.com

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.

Maple cinnamon star cookies on sallysbakingaddiction.com

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 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. Instead of decorating with traditional royal icing, give the maple cinnamon sugar cookies a dunk into white chocolate. You won’t regret this!

Flavorful maple cinnamon star cookies using a basic and easy sugar cookie dough! Recipe on sallysbakingaddiction.com

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.

Print

Maple Cinnamon Star Cookies

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 45 minutes
  • Yield: about 32 3-inch stars
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Flavorful maple cinnamon star cookies are made from a basic and easy sugar cookie dough. Dunk in white chocolate for an extra special treat!


Ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons maple extract*
  • 1 teaspoon pure vanilla extract
  • gold sprinkles and/or edible glitter sprinkles
  • optional: 8 ounces white chocolate, coarsely chopped

Instructions

  1. Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg, maple extract, and vanilla extract then beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Turn the mixer down to low and add about half of the flour mixture, beating until just barely combined. Add the rest of the flour and continue mixing until just combined. If the dough still seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
  4. Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment (or a silicone baking mat, what I prefer!) to about 1/4″ thickness. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
  5. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a cookie cutter, cut into star shapes. Transfer the cut cookie dough to the prepared baking sheet. Re-roll the remaining dough and continue cutting until all is used.
  6. Before baking, top with sprinkles. Use a spoon to press the sprinkles into the cookies so they stay secure on top.
  7. Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping into chocolate.
  8. If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Dip the cookies into the white chocolate and allow chocolate to set completely at room temperature or in the refrigerator.

Notes

  1. Freezing Instructions: Baked cookies (without white chocolate) freeze well up to 3 months. Thaw in the refrigerator or at room temperature.  You can also freeze the cookie dough for up to 3 months before rolling it out. Prepare the dough through step 3, divide in half, flatten both halves into a disk as we do with pie crust, wrap each in plastic wrap, then freeze. To thaw, thaw the disks in the refrigerator, then bring to room temperature for about 1 hour. Roll out the dough as directed in step 4, then chill as directed for 1 hour.
  2. Special Tools: KitchenAid Stand Mixer | Rolling PinBaking Sheet | Silpat Baking Mat | Star Cookie CutterGold Sugar | Gold Sprinkle Mix | Edible Star Glitter
  3. Maple Flavor: I used McCormick brand maple flavor found in the baking aisle with the flavor extracts and seasonings. Do not use real maple syrup– see post for details.

Keywords: maple cinnamon cookies, star cookies

See all cookie palooza recipes.

Flavorful maple cinnamon star cookies using a basic and easy sugar cookie dough! Recipe on sallysbakingaddiction.com

87 Comments

    1. These cookies are delicious! Dough is very easy to roll out. I used confectioners sugar to roll them out and the cookies did not get tough from using the scraps. I tried one before dipping it in the white chocolate and the texture is tender with a buttery maple-cinnamon flavor. I was concerned there was too much maple extract in the dough before baking [used Mc Cormicks maple extract] but it was just right. A new cookie to add to my Christmas cookie try–thanks Sally!

  1. I am making them right now. I tasted the dough before I baked them and I am not really tasting the maple flavour. I used Clubhouse brand imitation. I even add a bit more. Does it come out more when they are baked? Don’t get me wrong they are super tasty still!

    1. The maple is so potent when I use McCormick, especially in the dough! I wonder if it is the brand you are using? Do you like how they taste baked? You can always add more extract next time.

  2. I am so excited to make this, have my dough chilling in the fridge right now. Your recipes are phenomenal! I have a question, and since you are the baking guru, thought I’d see what you think. I just recently purchased a large baking sheet (15 x 21 inches) — do you know if it’s okay to try to bake all of the cookies on the sheet at once? Or is it better done in small batches?

    Thanks a million. Can’t wait to watch my family enjoy your delicious recipes 🙂

  3. These look great!! I’m making them right now! What type of white chocolate did you use? Do you think a Ghirardelli white chocolate baking bar would work? Thanks!

  4. SALLLEEE! I made these cookies to ship (using your shipping method too, you doll) and they were a big hit with KIDS. They loved the star shape, the flavor, the sprinkles – EVERY. THING.

    Great recipe and to anyone considering baking up these beauties: LISTEN TO SALLY AND ROTATE THE BAKING SHEET. It’s important or you’ll end up with charred star tips.

    1. I didn’t get to make a batch of these when my cousin and her kids were in town visiting, so I’ve been unsure if these are a hit with young ones! Thanks for reporting back!!

  5. I also confirm these cookies are companions to kids. Mine had them as dinner as I made them prior to dinner and so they couldn’t resist eating them one after the other and weren’t hungry anymore.

    I also added that I used dark brown sugar which turned out excellent. 

    Other great things about these cookies: 

    1. I left the dough to chill for a week almost as just got busy and they were still good to handle and baked well.

    2. These cookies stored excellently well in a tight glass jar for 3 weeks on the table. And note that everyday my little ones would open it and taste one. Despite this, on the 5th of Jan 2017 my guests found the biscuits so fresh and crisp that nobody could believe it was done before Xmas. I had a big batch indeed because the 1st time I made them,they were gone within hours.

    3. I live on a tropical island but cookies all the time turn moist even in tight jars. So I don’t know how come these ones matured really well and still looked and tasted freshly made .

    Thanks Sally. It’s a winner recipe! 

    1. Thank you so much for reporting back and all of these notes! I’m going to try dark brown sugar the next time I make them.

  6. I just made these tonight. They were so good. My two year old loved them and my husband could smell the maple and cinnamon as soon as he walked in the door. I did add some maple syrup to the white chocolate. Yum!
    Another Sally’s Baking Addiction hit in my household.

  7. These look and sound so delish! I ‘m in NJ and I am having the hardest time finding pure maple extract – especially McCormick! I looked at 4 different grocery stores and online. All I find is imitation. Any suggestions?? Please help 🙁

    1. That is so frustrating! I buy McCormick brand imitation maple flavor and I find it in the baking aisle in my regular grocery store. I did just look and saw it on Amazon but it’s pretty expensive on there!

    1. Any flavor you like best– you can use vanilla in its place (also leaving the vanilla already called for in the recipe) or another flavor extract. Orange would be great, peppermint extract, rum extract is yummy, butter extract, etc.

  8. Made these for a party and a friend told me they were the best cookies she’s ever eaten in her life. I’m not normally a sugar cookie fan but I was a fan of these, too!

  9. My daughter has a life threatening allergy to cinnamon (anaphylactic). What can I sub for it or should I simply leave it out?

  10. Those look amazing!
    Do you think I’d work to mix the dough by hand? I’m an exchange student without a mixer, but I’d still love to bake Christmas cookies.

  11. I cannot find maple extract in any store! I do have pure maple syrup. Would you recommend using maple syrup or just leave it out?

    1. Hi Julie! You can reduce the maple syrup down on the stove so it has a more potent flavor in these cookies. Or you can leave it out.

  12. These are so good! I mean wow. I love the flavours. I dipped some of them in dark chocolate after I ran out of white and they were just as good. This is my new favourite recipe!

  13. I live in Germany and brought maple extract back from my last trip home to Canada specifically so I could try these cookies! They’re delicious, and the flavour really reminds me of home
    I found the dough really easy to work with and it didn’t spread at all. Thanks for the recipe!

  14. I made these for thanksgiving and they came out pretty good. I liked the different flavor than normal sugar cookies or gingerbread, but it wasn’t my all time favorite. I think maybe I should have made them thicker so they wouldn’t be as hard and crunchy. Overall they were good and I think they are a perfect cookie to go with coffee.

  15. Let me start by saying that I’ve baked many of your cookie recipes, Sally, and have loved them all. I’m not much of a sugar cookie fan though – cookies need lots of chocolate, in my opinion, lol.

    I tried these for NYE this year for the first time however, as they looked so festive. OMG, cookie perfection!! These are seriously amazing, and now definitely among my absolute favorite cookies of yours! The maple flavor is perfect, along with the crunch of the cookies and the bit of sugar sprinkles on top. The white chocolate is just the icing on cake (er, cookie). They’re equally delicious even without the chocolate.

    Roll out cookies make me nervous, but these came together beautifully. I rolled the dough out on silicone mats, and refrigerated it. I found it impossible to cut out shapes with the cold dough on silicone. The dough felt like it was almost cemented to it. I scraped it off with a bench scraper, and rerolled it on parchment paper. That did the trick, and I had no problems cutting the star shapes out after that.

    I did have to bake them at a higher temperature (375) and for a longer time (5 extra minutes) to get the nice browned color yours have. It may just be because I have an electric oven.

    I also had no problems finding the McCormick maple extract at my regular grocery store (Giant Eagle). I think I’m going to make these again in the fall, using a leaf cookie cutter, and leaving off the white chocolate.

    Thank you for another wonderful recipe!

    1. I’m so glad you decided to give these a try and that you enjoyed them so much, Laura! These would be so fun as leaves in the fall!

  16. Hi. A few questions:
    Will this work with whole wheat flour? I have a little one that I would like to bake goodies for but I would like to control carbs and sugar intake.
    Also, might you be willing to start including nutritional information, too?
    thank you.

    1. I don’t recommend whole wheat flour for this recipe. I usually do not include nutritional information, however there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  17. Hi Sally!

    Made these cookies today, and I had so much fun with them 😀
    Used cowboy boot cutouts and dipped the bottoms of the boots in milk chocolate. Call ’em my mud kickers!
    Thank you so much for this recipe! Can’t wait to try more!

  18. Hi Sally, I would like to make these before the holidays and freeze them but why do your instructions state to freeze without the white chocolate? Have you tried it? How bad would it be if I froze them WITH the chocolate? Thanks!

    1. Hi Elle! Sometimes chocolate can “turn” when frozen (it can become streaky and discolored), so for best results I recommend freezing these cookies without white chocolate. They would taste perfectly fine if you do freeze them with the chocolate, though 🙂

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