Print

Cozy Thanksgiving Sugar Cookies with Easy Maple Frosting

Thanksgiving sugar cookies with maple frosting - featured image
Print Recipe

These soft, pillowy sugar cookies with a luscious maple cream frosting taste like autumn in every bite. Perfect for Thanksgiving or any cozy day, they are a crowd-pleasing treat that’s simple to make.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 4 ounces (113g) cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened (for frosting)
  • 4 ounces (113g) cream cheese, softened (for frosting)
  • ¼ cup (80ml) pure maple syrup
  • 2 ½ cups (300g) powdered sugar, sifted
  • 1–2 tablespoons milk or heavy cream (as needed)
  • Pinch of salt (for frosting)

Instructions

  1. Cream the butter and cream cheese: In the bowl of a stand mixer (or large bowl with hand mixer), beat the softened butter and cream cheese together on medium speed for 2-3 minutes until smooth and combined. Scrape down the bowl.
  2. Add the sugar: Add the granulated sugar and beat on medium-high speed for 2-3 minutes until pale and fluffy.
  3. Add the wet ingredients: Beat in the egg and vanilla extract until just combined. Scrape the bowl again.
  4. Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Combine wet and dry: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold gently with a rubber spatula. Do not overmix.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 3 days.
  7. Preheat and prep: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop and roll: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place on prepared baking sheets, 2 inches apart.
  9. Bake: Bake for 10-12 minutes, until edges are set and lightly golden. Centers should look slightly underdone. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Make the frosting: In a clean bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2 minutes.
  11. Add maple syrup: Beat in the pure maple syrup and a pinch of salt until combined (mixture may look curdled).
  12. Add powdered sugar: With mixer on low, gradually add sifted powdered sugar, ½ cup at a time, mixing until smooth. Increase speed to medium-high and beat for 1-2 minutes until light and fluffy.
  13. Adjust consistency: If too thick, add 1 tablespoon of milk or heavy cream. If too thin, add more powdered sugar.
  14. Frost the cookies: Once cookies are completely cool, spread a generous layer of frosting on each using an offset spatula or butter knife.
  15. Optional garnish: Sprinkle with flaky sea salt, a drizzle of extra maple syrup, or festive sprinkles.

Notes

Chilling the dough is essential to prevent spreading. Use real maple syrup, not pancake syrup. For best texture, do not overbake; centers should look slightly underdone. The dough can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, maple frosting, soft sugar cookies, fall cookies, cream cheese cookies

Find it online: https://lenatable.com/cozy-thanksgiving-sugar-cookies-with-easy-maple-frosting/