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    Home » Recipes » Cookies

    Published: Nov 4, 2024 · Updated: Dec 2, 2024 by Becky Sue

    Big Maple Cream Cheese Frosted Cookies

    ↓ Jump to Recipe

    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.

    Big Maple Cream Cheese Frosted Cookies by Baking The Goods
    Big Maple Cream Cheese Frosted Cookies by Baking The Goods
    Jump to:
    • The Big Pink Cookie goes Maple
    • Ingredients for Big Maple Cookies
    • 2 components for Big Maple Cookies
    • How to make the maple cookie base
    • How to roll, cut & shape the cookie dough
    • Pro tip for chilling cookies
    • How to make Maple Cinnamon Cream Cheese Frosting
    • How to frost the Big Maple Cookies
    • Recipe
    • Comments

    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.

    Plate of Pink Cookies
    The original Big Pink Cookies were the inspiration for the Big Maple Cream Cheese Frosted Cookies. See the resemblance?
    Big Maple Cream Cheese Frosted Cookies from Baking The Goods
    An homage to the BPC, my Big Maple Cream Cheese Frosted Cookies are familiar but the flavors lean warm and spicy.

    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.

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    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.

    Maple Cinnamon Cookie ingredients
    The maple cinnamon cookies only require 9 simple ingredients.
    Maple Cinnamon Cream Cheese Frosting ingredients
    The maple cinnamon cream cheese frosting comes together with just 7 basic ingredients. There is some maple extract mixed in with that maple syrup for extra maple flavor!

    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.

    Big Maple Cream Cheese Frosted Cookies
    Big Maple Cream Cheese Frosted Cookies

    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.

    Step 1: making Maple Cinnamon Cookies
    First, whisk the dry ingredients.
    Next, cream the butter and sugar until light and fluffy.
    Then stir in the eggs and extracts.
    Step 4: Mix in the dry ingredients.
    Finally, mix in the dry ingredients.
    Only mix the cookie dough until it's just come together.

    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.

    Cinnamon Maple Cookie Dough
    Then transfer to a floured surface.
    Gather the cookie dough into disks
    Gather the cookie dough into 3 disks to chill for at least 1 hour.

    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.

    Roll out the dough evenly into ¼" thick round.
    Roll out the dough evenly into ¼" thick round.
    Cut out large cookie rounds
    Cut out large cookies with a 4" round cookie cutter.
    Place the cookie dough rounds on a lined baking sheet to chill
    Place the cookie dough rounds on a lined baking sheet to chill.

    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.

    gather the cookie dough scraps
    Gather the cookie dough scraps together.
    Pat the cookie dough into a disk to re-roll
    Pat the cookie dough into a disk to re-roll.
    Cut more cookies
    Cut more cookies and repeat with the remaining dough until you've used it all!

    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!

    cookies stacked on baking sheet for chilling
    See how they cookies are layered under the parchment? Gently stack them on top of each other with a sheet of parchment between each layer.
    cookies stacked on baking sheet for chilling
    All of the cookies should stack nicely on a single baking sheet for chilling.

    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.

    Mixing Maple Cream Cheese Frosting
    Begin by blending the butter, cream cheese, maple syrup and maple extract together until smooth.
    Mixing Maple Cream Cheese Frosting
    Slowly add the sifted powdered sugar and cinnamon.
    Maple Cream Cheese Frosting
    Blend until smooth and creamy.
    Maple Cinnamon Cream Cheese Frosting
    The Maple Cinnamon Cream Cheese Frosting is easy to work with and tastes incredible!

    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.

    Big Maple Cinnamon Cookies
    Naked Big Maple Cinnamon Cookies are ready to be frosted!
    Frosting Big Maple Cream Cheese Frosted Cookies
    Add a dollop of frosting to the cookies.
    Frosting the Big Maple Cream Cheese Frosted Cookies
    Then use an offset spatula to spread the frosting and create the signature swoop on the Big Maple Cream Cheese Frosted Cookies.
    Big Maple Cream Cheese Frosted Cookies freshly frosted
    The Big Maple Cream Cheese Frosted Cookies slathered in swoopy swirls of the rich cream cheese frosting.
    Dust Big Maple Cream Cheese Frosted Cookies with cinnamon
    Dust the Big Maple Cream Cheese Frosted Cookies with cinnamon to finish.
    Plate of Dust Big Maple Cream Cheese Frosted Cookies
    These Big Maple Cream Cheese Frosted Cookies are a plateful of love and comfort.

    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!

    Texture of Big Maple Cream Cheese Frosted Cookie
    These cookies are thick, tender and oh so satisfying.
    Broken Big Maple Cream Cheese Frosted Cookie
    These Big Maple Cream Cheese Frosted Cookies have the most luscious textures.
    Big Maple Cream Cheese Frosted Cookies to share
    There are plenty of Big Maple Cream Cheese Frosted Cookies to share with your best buds and family.

    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!

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    Recipe

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    Big Maple Cream Cheese Frosted Cookies by Baking The Goods

    Big Maple Cream Cheese Frosted Cookies


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    • Author: Becky Sue of Baking The Goods
    • Total Time: 1 hour 45 minutes
    • Yield: 18-20 big cookies
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    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

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

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    1. Julie M. says

      November 30, 2024 at 9:18 am

      Cinnamon is mentioned in the frosting instructions, but not in the ingredients list. Is it a mistake in the instructions, or the ingredients list?

      Reply
      • Becky Sue says

        December 02, 2024 at 7:26 am

        Hi Julie. Thanks for catching that, much appreciated. There is cinnamon in the frosting, all updated now!

        Reply

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