Chewy Maple Cinnamon Cookies: Pressure Cooker Style
These chewy maple cinnamon cookies are packed with warm fall flavors like brown sugar, maple syrup, and cinnamon. A hint of vanilla and a drizzle of glaze make them a standout cookie for any season!
Equipment
- 1 Sheet Pan
- 1 Stand Mixer or Mixing Bowl
- 1 Cookie Scoop Large
- 1 Parchment Paper Pre-cut if possible
Ingredients
Cookies
- 1 cup unsalted butter melted and cooled
- 1½ cups light brown sugar packed
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar for optional glaze
- ½ teaspoon vanilla extract for optional glaze
- 2-3 Tablespoons heavy cream for optional glaze
Instructions
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, stir together melted butter, brown sugar, maple syrup, vanilla extract, maple extract, and egg until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually stir dry ingredients into wet mixture until a soft dough forms. Chill for at least 30 minutes.
- Scoop 3 tablespoons of dough onto prepared sheets, spacing 2 inches apart. Flatten slightly.
- Bake for 12–14 minutes until edges are set and centers are soft. Cool on the cookie sheet.
- For glaze, stir together powdered sugar, vanilla extract, and heavy cream until smooth.
- Drizzle glaze over cooled cookies, if desired.
Video
https://youtube.com/watch?v=MVIMO9d9HXM%3Ffeature%3Doembed
Notes
Store in an airtight container for up to 5 days. Add a slice of bread to keep them moist. Freeze well tightly wrapped and thaw or microwave gently before serving.