Star Sugar Cookies
Thick and chewy Cinnamon spiced Star Sugar Cookies topped with golden star sprinkles and dunked in maple icing that sets beautifully!
Servings: 16 3 inch Cookies
- 6 Tbsp Butter (Softened to room temperature)
- 6 Tbsp Granulated Sugar
- 1/2 large Egg (2 Tablespoons) (See notes)
- 1 tsp Vanilla Extract
- 1 Cup + 2 Tbsp ( 140 Gms) All purpose Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 1 tsp Cinnamon
- 1/4 Cup Sprinkles (optional)
- 1/2 Cup Confectioners' Sugar
- 1 Tsp Maple Extract
- 1 1/2 Tbsp Pure Maple Syrup/ Milk (Add a little more liquid if icing is too thick)
Beat butter using a hand held mixer until light and creamy for a minute. Now beat butter and sugar together on high speed About 2 minutes.
Beat in half of an egg and vanilla. Beat on high speed to combine until everything is incorporated well.
Now add in dry ingredients (flour, salt, cinnamon and baking powder) in two additions and beat on low until the cookie dough forms.
Cover and chill the dough for atleast 2 hours and maximum 2 days in the fridge.
When ready to bake, preheat oven to 350 deg F and line baking sheet with parchment paper. Set aside.
Roll out the cookie dough to 1/4 of an inch thickness and cut cookies using a star cookie cutter. Top with sprinkles (if using) before baking.
Line and bake cookies for 9-10 minutes. The cookies will appear golden on the edges at this time. Allow to cool for 5 minutes on the baking tray and cool further down on a wire rack.
Dunk in maple icing after the cookies have cooled down completely. Top with additional sprinkles quickly before the icing sets!
For Maple Icing:
Mix confectioners' sugar, maple extract and maple syrup/milk together until combined and a smooth icing forms.
Add more sugar if icing is too thin. Add little milk if the maple icing is too thick.
To Measure Egg:
Lightly whisk an egg and measure out 2 tablespoons of that whisked egg. Use this to form cookie dough.
Serving: 1Cookie | Calories: 144kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Sodium: 59mg | Sugar: 11g