These Spritz Cookies with Maple Cinnamon Sugar burst with the sweet flavors of fall. And they're made in fun fall shapes. Perfect for after school snacks!
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!
What makes these Spritz Cookies so special?
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.
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.
These Maple Cinnamon Sugar Spritz Cookies are THAT delicious, my friends!
Tools and Equipment
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:
- Non-Stick Pro Cookie Sheet - this is an awesome baking sheet to add to your kitchen. It features a unique micro-textured pattern that ensures even baking.
- A good cookie spatula - to make lifting the cookies off of the baking sheet even easier.
- OXO Cookie Press
Ingredients
- Butter
- Packed Brown Sugar
- Egg
- Maple Syrup
- Vanilla Extract
- All-Purpose Flour
- Baking powder
- Ground cinnamon
- Salt
- Granulated sugar
How to make these Spritz Cookies with Maple Cinnamon Sugar
- Start by creaming the softened butter in a stand mixer, then add brown sugar and cream together with the butter until the mixture is light and fluffy.
- Slowly add in the egg, maple syrup, and vanilla and beat until well blended.
- In a separate large bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
- Slowly add the dry mixture to the wet mixture and beat until just blended. Chill just slightly in the fridge for 5-10 minutes, until it's thick enough to create shapes using the cookie press.
- Outfit your cookie press with your favorite shapes (I made leaves, spiders, and pumpkins), and press dough into the cookie press container following the manufacturer instructions. Press out the shaped dough onto an ungreased, cold cookie sheet.
- 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.
Recipe FAQs
Using a cookie press is a great way to add fun and creativity to your baking. Here are some handy tips:
-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.
More OXO Baking a Difference Recipes
Maple Cinnamon Spritz Cookies
Ingredients
- ½ cup butter softened
- ⅓ cup packed brown sugar
- 1 egg
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 Tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Instructions
- 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, ¼ 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.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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.
Paige says
Came out of the cookies press well but the taste was not there. I know spritz cookies are not typically very sweet but these had no flavor. Putting the cinnamon sugar on top once there are on the cookie sheet was just messy.