Maple Cinnamon Star Cookies

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

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

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

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

Maple cinnamon star cookies on

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

Maple cinnamon star cookies on

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

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

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.


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


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


  • 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


  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.


  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


    1. I haven’t! I don’t think I’ve ever seen them there either. But no doubt I’d love them, like everything else they do lol

  1. So pretty! I love changing up the flavors in my sugar cookies. Great tip about pressing in the sprinkles with a spoon! I’ve always done it meticulously with my fingers which is a huge pain. I must add cinnamon and maple flavoring to my next batch! 

  2. So lovely! The half-dip is gorgeous and unique, and I love that they are all the same shape (I guess in my family we always do stars and trees and……… it’s fun to see them all as stars, haha)

  3. hi sally 🙂 Greetings from the sunny island of Mauritius from where i come from. Xmas is peak summer here and while am making some coconut lychee icecream, i thought to try these star cookies. 

    Wanted to ask u if i can use dark brown packed sugar instead of the granulated sugar here. I intend of shaping them into gingerbread as i dont have molasses for your gingerbread recipe.

    My kids wouldnt also eat if its too strong flavours. But i just want to skip granulated for dark brown. Lemme know if its ok for this dough.

    LOve from the tropics,

    1. I think dark brown sugar in these is a great idea for making gingerbread-type cookies. I know a lot of readers in other countries have been having trouble finding molasses. Thanks for the great suggestion and idea!

    1. Oh my gosh Marina. You won’t believe the amount of cookies going through my kitchen this week. Luckily I have a holiday party this weekend and everyone can taste test all these leftovers. Ha!

  4. Maple and cinnamon, more of the flavours of fall and of Christmas. I love the combination of the two and I love the idea of sugar cookies dipped in white chocolate instead of frosted. These cookies actually seem perfect for New Year’s Eve party over Christmas – gold sprinkles and stars are the best way to ring in the new year! Can’t believe there’s only 1 recipe left in your cookie palooza (and can’t wait to see what it is). Made your homemade oreos yesterday; know they weren’t a recipe in THIS palooza, but oh well! My favourite kind 🙂

  5. I have been making maple star cookies for years…from December 2005 issue of Bon appetite and the kitchen smells so good when I bake them. they are impressive cookies. I frost mine with a glaze and use white sanding sugar on them…love the idea you have of pressing the sprinkles in the cookie and dipping in white chocolate. Thank you again for your tips. Love it. These cookies are the BOMB!!!!! I have friends who demand them.

    1. My mom used to make cookies like these. Have you added cinnamon before? She never did, but I do love its addition. I love your idea of a glaze on top. 

  6. Dear Sally, those sound great! I LOVE maple syrup, I use it in cakes, muffins etc. I would really like to try a maple cookie! Unfortunately, I can’t get maple extract where I live :-(.

    Do you have a cookie recipe calling for real maple syrup – or could you maybe come up with one for 2017?

  7. OK, I am declaring this officially the white chocolate dipped cookie Xmas for me! lol! LOVE these! Will be trying them when I go home. My mom has an ice cream maker and I BET these would also be FAB.U.LOUS crumbled into some vanilla ice cream!

    Can you check the link for the edible glitter stars? It is currently linking to the star cookie cutter on Amazon.

    I am going to be so sad when this year’s ‘Palooza is over. Maybe we (royal “we”) could have chocolate candy palooza in February? Hmmmm?? 🙂

    1. Candy palooza sounds SO fun. Also– I knew you’d add these to your list. And I just made a cookie today for Sally’s Cookie Addiction cookbook dipped in white chocolate!

      Updated the link! Sorry about that.

  8. Sally, 
    With the price of Madagascar Vanilla Extract going through the roof these days…..any recommendations for a good quality Vanilla?
    I did stock up in Sept before big price increase. The manager at Sur La Table did let me know of the coming price increase dilemma for what I now consider to be Liquid Gold !!
    Are you allowed to recommend brand names ?
    I use Nielsen-Massey now and really don’t know of any other brand of this quality.

  9. Do I have a fiancé who loves maple flavored anything? Check. Do I have a Cookie Baking Rampage™ coming up this weekend? Check. Am I going to make the heck out of these cookies? CHECK.

    These are so cute! And I love edible glitter. It’s much better than normal crafty glitter, which gets everywhere. I MIGHT make these with gingerbread this weekend, if only because my boy in a (and I’m running spotlight for) a production of Mary Poppins, where “gingerbread stars” are an actual plot point.

  10. Hi Sally!
    I love Cookie-palooza! :))))) <3
    My post is a little unrelated, but I bake a lot of birthday cakes in the winter time, so I thought to ask. Have you ever considered posting a Baking Basics on how to best convert a cupcakes recipe to a cake and vice versa? This would be incredibly helpful!

  11. Sally, these cookies look amazing! And I can’t help but notice that your photography skills have gotten pretty amazing too recently! All of your recent pictures look just insane! haha I really admire the work you’re putting into your posts and your recipes. They both look wonderful and I’m sure the recipes taste great too! You’re the only baking blogger that I’m following, that’s how much I like your website haha 🙂 (I was never big into following food bloggers :P)

  12. this recipe looks great! I had decided on making your brown butter sugar cookies but now I don’t know which ones to make! Any suggestions?

  13. These are gorgeous!  Obsessed with the gold sprinkles!  Maple adds such a warm and delicious sweetness to baked goods.  Loving all the cookie palooza recipes!  I may have to go on a baking spree at some point and make them all… haha!  Take care and thanks for sharing!

  14. Added these to our baking list – will be making a vegan version with Earth Balance spread for some little ones with allergies. But can I substitute some reduced maple syrup for the extract or will that not be enough flavor??

  15. Edible glitter! I never knew there was a such a thing. These are perfect for Christmas and New Years! I love the science that goes into your recipes! I’m running low on vanilla extract, do you think I could use almond extract instead? I have never used maple extract and am not sure it that would be a good blend…

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally