Maple Cinnamon Sugar Cookies

Ingredients

• 2 1/3 cups all-purpose flour
• 2 Tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/2 cup sour cream, full fat
• 3/4 tsp maple extract
• 1/2 tsp vanilla extract
• 1/2 cup butter, softened, I recommend using 1/4 cup salted 1/4 cup unsalted here
• 2 1/2 cups powdered sugar
• 1/2 tsp ground cinnamon
• 3 Tbsp half and half
• 1 1/4 tsp maple extract

Directions

1. Grab a large mixing bowl and whisk the flour, the cornstarch, the cinnamon, the baking powder, the baking soda, and the salt for 20 seconds, then set it aside. Using an electric stand mixer and the paddle attachment, beat the butter with the sugar until they come together. Add the egg and mix it in, then blend in the sour cream, maple extract, and vanilla extract.
2. With the mixer on low, slowly add the flour mixture and mix only until everything is combined. Split the dough into 2 equal portions. Set each portion on a piece of plastic wrap, then pat each one into a round disk about 6-inches across. Wrap the disks and chill for 2 hours, or until the dough is firm enough to roll. When only 10 minutes of chilling remain, preheat the oven to 350 degrees.
3. Flour your work surface generously. Bring one dough disk out of the refrigerator, unwrap it, and place it on the floured surface. Sprinkle flour over the top, then roll it out with a rolling pin until it is just a touch thicker than 1/4-inch.
4. Punch out 2 1/2-inch rounds. Use a parchment-lined 18 by 13-inch baking sheet, or line that pan with a silicone baking mat, and move the rounds onto it.
5. Brush extra flour from the scraps, gather and press them back together, then roll the dough again and cut more rounds. Bake in the preheated oven for 9 – 10 minutes, until the cookies are nearly set.
6. Leave the cookies on the baking sheet for several minutes, then move them to a wire rack. After about 5 minutes on the rack, tuck them into an airtight container to finish cooling so the moisture stays in.
7. Repeat the same rolling, cutting, baking, and cooling with the dough still waiting in the refrigerator. Once the cookies are cool, frost them with the maple cinnamon frosting and store them in an airtight container.