Cookies
- ½ cup Unsalted Butter, softened
- ½ cup Granulated Sugar
- ¾ teaspoon Vanilla Extract
- ¾ teaspoon Maple Extract
- 2 Eggs
- 2 ¼ cup All-Purpose Flour, plus more for rolling
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
Glaze
- 1 cup Confectioner’s Sugar
- 1 tablespoon Water
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Vanilla Extract
Cookies
- Cream together butter and sugar in a mixing bowl; add vanilla and maple extracts; mix until combined; add eggs and mix until smooth
- Whisk flour, cinnamon, cream of tartar, baking soda, and salt together in separate bowl; slowly add dry ingredients to the bowl with the butter mixture and mix until just combined; the dough will be in a ball and sticky; if too sticky add additional flour 1 tablespoon at a time until it reaches the right consistency
- Wrap dough ball in plastic wrap and chill in refrigerator for at least 2 hours
- Once chilled preheat oven to 375F; line a baking sheet with parchment paper and set aside
- Roll dough out onto a floured work surface until 1/8 inch thick; cut cookies with cookie cutter and place about 1 ½ inches apart; reroll any scraps and repeat until all of the dough is used
- Bake for 8-10 minutes, or until cookies are lightly golden brown; let cookies cool on baking sheets, then transfer the cookies to a rack
Glaze
- Whisk together all ingredients in a bowl; if the consistency is too thick add more water, 1 teaspoon and whisk; spread glaze on cookies then allow to harden