Ingredients
2⅓cupsall-purpose flour
2tbspcornstarch
1tspground cinnamon
½tspbaking powder
½tspbaking soda
½tspsalt
½cupunsalted butter,softened
1cupgranulated sugar
1large egg
½cupsour cream
¾tspmaple extract
½tspvanilla extract
½cupbutter,softened
2½cupspowdered sugar
½tspground cinnamon
3tbsphalf and half
1¼tspmaple extract
Preparation
In a large mixing bowl, whisk together the flour, cornstarch, cinnamon, baking powder, baking soda, and salt for 20 seconds. Set aside.
Cream together the butter and sugar until blended. Mix in the egg, then blend in the sour cream, maple extract, and vanilla extract.
With the mixer set on low speed, slowly add in flour mixture and mix until combined.
Divide the dough into 2 equal portions. Place each portion on a sheet of plastic wrap and shape each into a round disk about 6-inches.
Wrap with plastic wrap and chill for 2 hours, or until firm enough to roll.
Preheat the oven to 350 degrees F during the last 10 minutes of chilling.
Dust a work surface with a fair amount of flour. Remove one portion of dough from the refrigerator, remove from plastic wrap, and transfer to the floured surface.
Dust top with flour, then using a rolling pin, roll out just slightly thicker than ¼ -inch thickness. Cut into 2½-inch rounds.
Transfer to an 18×13-inch baking sheet lined with parchment paper or a silicone baking mat. Dust excess flour from scraps, press them together and re-roll dough and cut into rounds.
Bake in the oven for 9 to 10 minutes until cookies are nearly set.
Let cool for several minutes on a baking sheet, then transfer to a wire rack to cool.
Repeat the process with remaining dough in refrigerator.
Add the butter, powdered sugar, cinnamon and half and half to a medium mixing bowl. Using an electric hand mixer beat until well blended.
Add in maple extract and tint with brown gel food coloring, then whip until light and fluffy.
Once the cookies are cool, frost with the maple cinnamon frosting.
Serve, and enjoy!
