I adapted my popular Big Pink Cookies recipe to feature the flair of fall with these Big Maple Cream Cheese Frosted Cookies! The big and soft, cakey cookies are scented with warm maple and cinnamon spice and topped in a soft creamy swirl of maple cinnamon cream cheese frosting.
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The Big Pink Cookie goes Maple
If you like the Big Pink Cookie, you'll love these Big Maple Cream Cheese Frosted Cookies
You may already be familiar with Big Pink Cookies. If so, you understand the devout following that trails them. They are legendary. Especially to those of us who grew up eating these cookies at our local bakeries. I am from Spokane, WA and our BPC originated from Rocket Bakery.
It was/is a staple at every coffee shop in town. Including the tiny drive-thru espresso stand where I worked the earliest and darkest morning shifts imaginable. Along with my Americanos, Big Pink Cookies powered me through those dreadfully early shifts. To this day, everytime I visit Spokane, I make it a point to stop by Rocket to load up on cookies and coffee.
If you aren't familiar with Big Pink Cookies, imagine oversized soft and cakey cookies slathered in pretty pink cream cheese frosting with just a whisper of almond flavor. After moving away and yearning for Big Pink Cookies for years, I finally developed my own Big Pink Cookie recipe to make them at home! This recipe instantly satisfies my cravings every time I bake a batch, which is admittedly quite often.
More comforting cookie recipes from Baking The Goods
These cookies have all of the desirable qualities of Big Pink Cookies, with the added warmth of maple and spice
It just made sense to gently tweak my ever popular Big Pink Cookie recipe and autumn-ize it. During the colder months we all seem to be seeking out spice, something to warm us up from the inside. Building on the original, I incorporated fall flavors into these Big Maple Cream Cheese Frosted Cookies.
Ingredients for Big Maple Cookies
While they may look big and impressive, these Maple Big Maple Cream Cheese Frosted Cookies are simple to make. They only require a handful of ingredients you likely already have stashed in your pantry and refrigerator.
- all purpose flour
- baking powder
- fine sea salt
- ground cinnamon
- unsalted butter
- granulated sugar
- large eggs
- maple extract
- almond or vanilla extract
- cream cheese
- powdered sugar
- maple syrup
A note on extracts
You can absolutely get away with swapping the maple extract for vanilla extract. However, maple is a main flavor focus in this recipe. I have made these cookies with only maple syrup in the cream cheese frosting, while the maple flavor is there, it's subtle. To experience the full fledged version of this recipe, I highly recommend going all in on the maple extract and maple syrup.
Meanwhile, the almond extract hearkens back to the flavors of the original Big Pink Cookie. It's a signature move in those cookies, so I wanted it to be present in this maple cookie recipe as well. However, if you don't have almond extract, vanilla extract is a fine substitute.
2 components for Big Maple Cookies
The classic characteristics of the original Big Pink Cookies are present in this maple and spice version. The textures, size and experience are the same. But the flavors take things in an even cozier direction.
1: Soft & cakey Maple Cinnamon Cookies
The Big Maple Cream Cheese Frosted Cookies are built on a solid base. Made with a stable cookie dough that rolls out smooth, the maple cinnamon cookies hold their shape beautifully when baked. To achieve the classic texture, the cookies are oversized. Cut with a round cookie cutter in the 3 ½" - 4" range, with a thickness of at least ¼", these cookies are B-I-G big! They bake up with straight edges and expand just enough to create soft and slightly cakey centers. Scented with maple and cinnamon, these tender cookies are ultra comforting.
2: Smooth & luscious Maple Cinnamon Cream Cheese Frosting
I don't think I have ever met a single person who doesn't love cream cheese frosting. It hovers in that special space of sweet and creamy richness, with a hint of tang. This Maple Cinnamon Cream Cheese Frosting has all of the qualities of a classic cream cheese frosting with a ripple of rich maple flavor and a punch of cinnamon spice. Two simple additions that add all kinds of dimension to the frosting and the cookies.
How to make the maple cookie base
The Maple Cinnamon Cookies are made with a classic cookie dough mixing technique. First, the dough comes together easily in a stand mixer or with a hand mixer. Blending the sugar and butter together until light and fluffy encourages structure in your cookie dough. This will help the cookies maintain their shape as they bake.
This Maple Cinnamon Cookie dough is similar to a basic sugar cookie dough. It is meant to be rolled out and cut into shapes. Begin by gathering your dough into 3 large disks, wrapping up and refrigerating. The cookie dough needs to chill before rolling out.
Chilling the dough is critical to the cookies keeping their straight, sharp edges and shape as they bake
By giving the cookie dough time to rest in the refrigerator, the sugars will be absorbed into the butter and flour, allowing the ingredients time to meld together. Chilled dough will be much easier to roll out, preventing it from getting too warm and sticky.
How to roll, cut & shape the cookie dough
The cookies are cut large in circles using a either a round 4" cookie cutter for the classic oversized version or a 3"-3 ½" cookie cutters for medium sized cookies. Note, if you choose to make smaller cookies, the bake time may need to be decreased by a few minutes.
The thickness of the dough is really what matters here. Since these Maple Cinnamon Cookies are thick and soft, the dough should be rolled out no thinner than ¼" thick.
Once the dough is all accounted for, chill the cookies on a lined baking sheet. Either stick them in the freezer for 20-30 minutes or allow them to chill in the fridge for at least an hour so the cookies hold their shape well when baking.
Pro tip for chilling cookies
Line a baking sheet with parchment paper. Place the cut cookies closely on the baking sheet to chill. Once you've made a single layer across the bottom sheet, add another sheet of parchment on top of the cookies. Then carefully stack more cookies on top. You can build up 3-4 layers high here. Then you only need the footprint of 1 baking sheet in your fridge or freezer for chilling the dough!
How to make Maple Cinnamon Cream Cheese Frosting
The Maple Cinnamon Cream Cheese Frosting is an easy frosting that blends together with a mixer in just a few moments. Since it's made with cream cheese, this frosting in an unfussy and forgiving recipe with a lot of stability.
How to frost the Big Maple Cookies
We don't even bother with fancy decorating techniques like piping for these cookies. In fact, much of their charm is the thick and slightly sloppy slather of the Maple Cinnamon Cream Cheese Frosting. There is just something extra comforting about that simple swoop of frosting.
One of the best attributes of these Big Maple Cream Cheese Frosted Cookies is that they are made to be shared. This recipe is huge and makes 18-20 oversized cookies. Bake them for a party, as a housewarming gift or just to cheer up your friends or family. It's impossible to be anything other than giddy when you've got a giant Big Maple Cream Cheese Frosted Cookie in your hand!
If baking is an expression of love, these Big Maple Cream Cheese Frosted Cookies will put your big, soft and tender heart on full display. Share the love and share a batch of these great big cookies!
PrintRecipe
Big Maple Cream Cheese Frosted Cookies
- Total Time: 1 hour 45 minutes
- Yield: 18-20 big cookies
Description
I adapted my popular Big Pink Cookies recipe to feature the flair of fall with these Big Maple Cream Cheese Frosted Cookies! The big and soft, cakey cookies are scented with warm maple and cinnamon spice and topped in a creamy swirl of maple cream cheese frosting.
Ingredients
Cookies
5 cups all purpose flour
2 teaspoons baking powder
1 ½ teaspoons fine sea salt
2 teaspoons ground cinnamon
1 ½ cups (3 sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
4 large eggs, at room temperature
1 ½ teaspoons pure maple extract
1 ½ teaspoons almond extract or vanilla extract
Maple Cream Cheese Frosting
8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, at room temperature
¼ cup maple syrup
1 teaspoon maple extract
3 ½-4 cups powdered sugar, sifted
1 teaspoon ground cinnamon
½ teaspoon fine sea salt
Instructions
Maple Cinnamon Cookies
Whisk together the flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on high speed for about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. The mixture should be airy and fluffy and slightly lighter in color.
Crack the eggs into a liquid measuring cup. With the mixer on low, slowly add eggs to the bowl one egg at a time, allow each egg to blend in completely before adding the next. Blend in the maple extract, followed by the almond extract. *hint, the mixture may slightly curdle when you add the almond extract. Don't worry, it will recede once the dry ingredients are mixed in. Scrape down the sides of the bowl.
Slowly add the dry ingredients and mix on low speed until a smooth consistency is achieved. The dough will be soft and sticky at this point.
Divide the dough into three equal disks and wrap individually in plastic wrap. Chill the dough in refrigerator for at least an hour up to overnight. This allows the dough to develop and firm up so it's easier to to roll out.
Maple Cinnamon Cream Cheese Frosting
While the dough chills, prepare the frosting.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese, maple syrup and maple extract until completely smooth.
With the mixer on a low stir, slowly add in sifted powdered sugar, cinnamon and salt and blend until smooth. Use 3 ½ cups for a more tangy cream cheese frosting and 4 cups for a sweeter and stiffer cream cheese frosting. Place the frosting in refrigerator until ready to use.
Bake The Cookies
Preheat the oven to 350° F. Remove dough from refrigerator and allow it to soften for a few minutes. Be sure to have cookie cutters and a rolling pin available.
For large cookies, use a 4" round cookie cutter or 3" round for medium cookies.
On a lightly floured surface, use a rolling pin to roll out one of the dough disks into ¼" thickness.
Cut the rolled dough with cookie cutters, place cookies closely on a lined baking sheets. Gather the scraps and re-roll and cut dough. Repeat with remaining dough disks. Place the baking sheet of cut cookies in the refrigerator or freezer to firm up for at least 15-30 minutes while the oven preheats. Pro Tip: Line a baking sheet with parchment paper. Place the cut cookies closely on the baking sheet to chill. Once you've made a single layer across the bottom sheet, add another sheet of parchment on top of the cookies. Then carefully stack more cookies on top. You can build up 3-4 layers high here. Then you only need the footprint of 1 baking sheet in your fridge or freezer for chilling the dough!
At this stage you can freeze the cut cookies solid on the baking sheets. Then transfer to a tight sealing baggie and store in the freezer up to two months.
To bake, place 6 large chilled cookies on a lined baking sheet, at least 1" apart. Bake for 12-16 minutes, depending on size, until the edges start to brown slightly. Remove from oven and cool on cookie racks.
Frost The Cookies
Once the cookies have completely cooled, frost them liberally. First, add a dollop of frosting to the cookies, then use a small offset spatula to spread the frosting and create the signature swoop. Optionally sprinkle with a dusting of cinnamon.
Notes
The cookie dough can be mixed, rolled and cut ahead of time. Freeze cut cookies on a lined baking sheet. Once solid, transfer to a tight sealing baggie and store in the freezer up to two months. Bake directly from the freezer, no need to defrost. Just be aware the cookies may need a couple of additional minutes of bake time.
If not enjoying right away, place in an airtight container and store the cookies in the refrigerator for up to 5 days. These cookies can also be frozen whole in an airtight container of freezer baggie for up to 2 months. Defrost the cookies on the kitchen counter for a couple of hours and enjoy!
- Prep Time: 30
- Chill Time: 60
- Cook Time: 15
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Julie M. says
Cinnamon is mentioned in the frosting instructions, but not in the ingredients list. Is it a mistake in the instructions, or the ingredients list?
Becky Sue says
Hi Julie. Thanks for catching that, much appreciated. There is cinnamon in the frosting, all updated now!