Maple Cinnamon Sugar Spritz Cookies in classic fall shapes burst with the sweet flavors of fall!
After a fun, adventure-filled summer, I’m SO ready for fall!
As of today, both kids are back in school. Fifth and eighth grade! How did that happen so fast?!
I love baking up yummy treats that my kids and their friends can enjoy after school, and today’s recipe is one that I know will be a regular in our home baking rotation. I hope you will try it and love it just as much as we all do, too!
Baking a Difference:
Cookies for Kids’ Cancer
For this recipe, I am so excited to be partnering up with one of my longtime favorite kitchen brands, OXO.
For the fourth year in a row, I have worked with them to create a new recipe for the Cookies for Kids’ Cancer campaign. It really is an honor to do something I love for an AMAZING cause. This campaign especially hits home this year as we personally know two amazing young girls who are currently dealing with cancer.
OXO is donating $100 to Cookies for Kids’ Cancer for this Baking a Difference blog post. The company has committed to donating up to $100,000 to the organization this year.
For this year’s OXO Good Cookie recipe, I’ve created Maple Cinnamon Sugar Spritz Cookies.
Maple Cinnamon Sugar Spritz Cookies
With fall just around the corner, I decided to create a recipe that is full of yummy fall flavors and spices. We do LOVE all things cinnamon. And add maple to it? It is a DIVINE fall flavor combo!
My 13-year-old son declared these cookies as “the best cookies you’ve ever made!”
My 10-year-old daughter (my toughest recipe critic) heartily gave two thumbs up and kept eating more.
I’ve made a LOT of cookies in my kids’ lifetime, and this is the most positive immediate response to a new cookie recipe that I’ve received from them.
These Maple Cinnamon Sugar Spritz Cookies are THAT delicious, my friends!
These Maple Cinnamon Sugar Spritz Cookies are:
- fun bite-sized treats
- sweet from yummy maple syrup
- smell and taste of fall thanks to the cinnamon
- topped with a satisfying sweet crunch of cinnamon sugar
- SO good, they were eaten in one day at my house!
Good Baking Tools
My baking toolkit is enormous and keeps growing, and OXO is honestly one of the brands that I always turn to for solid, reliable, long-lasting kitchen tools.
Here are a few notes about the products I used in creating this recipe:
The Non-Stick Pro Cookie Sheet is an awesome baking sheet to add to your kitchen. It features a unique micro-textured pattern that ensures even baking. My OXO pizza pan is made with the same pattern and I love it! See it in action and get my CPK-Inspired Thai Chicken Pizza recipe!
A good cookie spatula is a must as well, to make lifting the cookies off of the baking sheet even easier.
If you want to get these adorable fall shapes, like the pumpkins, leaves, spiders I made here, check out the OXO Autumn Disk Set for the Cookie Press. I love my growing collection of disks for creative cookie baking!
Tips for Using a Cookie Press
Make sure you are using a cold, clean, dry and ungreased baking sheet. I place mine in the refrigerator while I am making the dough.
Don’t overfill the cookie press canister.
Dough should be somewhat soft; only refrigerate the dough just until it’s thick enough to press shapes through.
Only use cookie recipes that are meant specifically for a cookie press. Dough shouldn’t have items that can get stuck in the cookie press disks, such as chocolate chips or nuts. Store-bought refrigerated cookie dough will NOT work in a cookie press, as the dough is too thick and tough.
The first cookie to come out of the cookie press is always what I call a “primer” cookie. It never comes out right, but is meant to get the dough to an even amount going forward through the cookie press disk. So simply add that first dough blob back into the bowl and use for the next batch. After the first (or even second) pump, your cookies should start coming out in nice uniform shapes!
Maple Cinnamon Spritz Cookies Recipe
I hope you love this recipe as much as my family does. It’s an amazing celebration of fall in bite-sized tasty treats!
- 1/2 cup butter softened
- 1/3 cup packed brown sugar
- 1 egg
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 Tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 350 degrees.
- Using a stand mixer, cream the softened butter on low for 1 minute. Scrap off sides. Add brown sugar and cream together with the butter for approximately 2 minutes, until the mixture is light and fluffy.
- Slowly add in the egg, maple syrup, and vanilla and beat until well blended (about 1 minute).
- In a separate large bowl, whisk together the flour, baking powder, 1/4 teaspoon ground cinnamon, and salt.
- Slowly add dry mixture to the wet mixture and beat until just blended. The dough will be soft. Chill just slightly in the fridge for 5-10 minutes, when it's thick enough to create shapes using the cookie press. Still too soft? Chill for another 5-10 minutes until it's ready to press through (but make sure it's not fully chilled!).
- Outfit your cookie press with your favorite fall shape (I made leaves, spiders, and pumpkins), and press dough into the cookie press container following the manufacturer instructions. Press out shaped dough onto an ungreased, cold cookie sheet (or at least at room temperature; if it's warm, place the sheet in the refrigerator for a couple of minutes).
- Sprinkle cinnamon sugar mixture over each cookie.
- Bake at 350 degrees for 8-10 minutes, just until the sides and bottoms of each cookie are light brown.
Thanks to OXO for providing me with the products used in developing this Maple Cinnamon Spritz Cookies recipe, and for donating $100 to the Cookies for Kids’ Cancer campaign for this blog post. As always, all opinions, recipes, and photos are my own.
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