Maple Cinnamon Cookies with Toasted Marshmallow Icing
The soft, maple-infused cookies are perfectly balanced by the rich cinnamon, creating a deliciously fragrant base. Topped with a layer of toasted marshmallow icing, each bite is like a comforting hug in dessert form.
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.