Maple Cinnamon Cookies: A Warm Hug in the Form of a Cookie
When the first chill hits the air, I crave a dessert that offers warmth and comfort. Maple Cinnamon Cookies with Toasted Marshmallow Icing are the perfect solution. The soft, maple-infused dough blends beautifully with aromatic cinnamon, creating a sweet and satisfying base. Then, the toasted marshmallow icing elevates these cookies to a whole new level, providing a decadent finish that feels like a comforting hug in dessert form. A toasted marshmallow iced cookie? Yes, please!
A Perfect Balance of Maple and Cinnamon
The dough forms the heart of these cookies, offering a tender, maple-rich base balanced by the warmth of cinnamon. To get the best flavor, use high-quality maple syrup for a natural sweetness and moist texture. Mix the dough gently—just enough to combine the ingredients without overworking it. The cinnamon adds a cozy, spiced note, completing the flavor profile and enhancing the maple’s richness.
Toasted Marshmallow Icing: The Showstopper
After baking, it’s time to add the pièce de résistance: toasted marshmallow icing. This meringue-based icing, sweetened with powdered sugar, gets toasted to golden perfection. Whip egg whites and sugar until stiff peaks form, then toast the meringue under the broiler for just a few seconds at a time, keeping a close eye to avoid burning. The result is a gooey, toasted topping that adds both flavor and elegance to the cookies.
The Perfect Cookie for Any Occasion
Maple Cinnamon Cookies with Toasted Marshmallow Icing are ideal for any occasion that calls for warmth and indulgence. Whether hosting a holiday gathering, enjoying a cozy night in, or treating yourself, these cookies deliver comforting, nostalgic flavors that satisfy every time. The soft, spiced base and decadent toasted marshmallow icing create a delightful combination of textures and flavors, making every bite a little slice of dessert heaven.
Maple Cinnamon Cookies with Toasted Marshmallow Icing
Ingredients
For the dough:
- 1 cup all purpose flour
- ½ cup whole wheat flour
- ½ tsp baking powder
- ½ cup salted butter softened
- ¼ cup brown sugar
- ¼ cup maple syrup
- 1 egg
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
For the icing:
- 3 egg whites
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp cream of tartar
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer, add the ½ cup salted butter, ¼ cup brown sugar, and ¼ cup maple syrup. Cream together on medium speed until light and fluffy.½ cup salted butter, ¼ cup brown sugar, ¼ cup maple syrup
- Add the 1 egg and 1 tsp vanilla extract. Stir to combine.1 egg, 1 tsp vanilla extract
- In a separate bowl, whisk together the 1 cup all purpose flour, ½ cup whole wheat flour, ½ tsp baking powder, and 2 tsp ground cinnamon.1 cup all purpose flour, ½ cup whole wheat flour, ½ tsp baking powder, 2 tsp ground cinnamon
- Add the dry ingredients to the mixer bowl and mix on low speed until a dough forms.
- Form the dough into a disk and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
- Remove the dough from the refrigerator and place on a floured surface. Roll the dough into a ¼ inch thick sheet. Use a pumpkin shaped cookie cutter or paper template and knife to cut out about 12 equal sized pumpkin shapes.
- Transfer the shaped dough to a baking sheet lined with parchment paper, at least ½ inch apart.
- Bake the cookies for about 12 minutes until the edges are golden brown.
- Remove from the oven and transfer to a wire cooling rack. Let the cookies cool for at least 30 minutes.
- Meanwhile, begin the icing by whisking together the 3 egg whites and ¾ cup granulated sugar on a double boiler set to medium-low heat. Cook for about 5 minutes until the sugar has dissolved, stirring frequently.3 egg whites, ¾ cup granulated sugar
- Add the egg mixture to the bowl of an electric mixer fitted with a whisk attachment. Add the 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp cream of tartar, and 1 tsp salt then beat on medium-high speed until stiff peaks form.1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp cream of tartar, 1 tsp salt
- Fill a piping bag fitted with a 1 inch circle tip with the meringue. Pipe two circles of meringue on the two sides of the cookie.
- Return the iced cookies to a baking sheet lined with parchment paper. Broil the cookies for about 5 minutes, checking every minute to make sure they don’t burn. The meringue should be toasted to a golden brown.
- Remove the toasted cookies from the oven and let cool for about 15 minutes before serving.
