Oatmeal Cinnamon Cookies with Maple Cream Cheese Glaze
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Additional Time
45 mins
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Total Time
25 mins
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Servings
32 (1T) cookies
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Calories
121 kcal
Oatmeal Cinnamon Cookies with Maple Cream Cheese Glaze
Description
The cookie dough is prepared by creaming softened unsalted butter with dark brown sugar and maple syrup, then blending in an egg and vanilla. Dry ingredients include rolled oats, all-purpose flour, ground cinnamon, baking powder, baking soda, and kosher salt, mixed together and combined gently with the wet ingredients. Using a tablespoon scoop, cookies are spaced on parchment-lined sheets and baked at 350°F until set and golden but still slightly soft.
Once cooled, the Maple Cream Cheese Glaze is spread on top, balancing sweetness and the slight tang of cream cheese with maple syrup and vanilla, finished with a pinch of kosher salt. The result is a cookie with moist texture, warm spices, and a rich, glossy finish.
These cookies store well in an airtight container refrigerated for up to 4-5 days, maintaining their texture and flavor. The recipe is adapted from Homemade Decadence by Joy Wilson and provides a thoughtful balance between sweet and spiced in each bite.
Ingredients
Oatmeal Cinnamon Cookies
- 6 tablespoons butter softened, unsalted
- ¾ cup dark brown sugar packed (150g)
- ¼ cup pure maple syrup 78g
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract 7g, pure
- 1 ½ cups rolled oats 135g
- 1 ½ cups all-purpose flour 180g
- 1 ¼ teaspoons ground cinnamon 3g
- ½ teaspoon baking powder 2g
- ½ teaspoon baking soda 3g
- ½ teaspoon kosher salt 2g
Maple Cream Cheese Glaze
- 3 oz. cream cheese softened
- ¼ cup pure maple syrup 78g
- 2 tablespoons powdered sugar 18g
- ½ teaspoon vanilla extract 3.5g, pure
- kosher salt pinch
Instructions
- Preheat the oven to 350°F. Line two rimmed baking sheets with parchment paper, and set aside.
- Measure out the rolled oats, flour, cinnamon, baking powder, baking soda and kosher salt in a large mixing bowl. Whisk to combine. Set aside.
- Cream the softened butter, brown sugar and maple syrup together until smooth in another large mixing bowl with a hand mixer (or a stand mixer using the paddle attachment). This should take about 2-3 minutes.
- Add the egg and the vanilla to the wet ingredients. Beat until well combined, about 1-2 minutes.
- Slowly measure in the dry ingredients into the wet ingredients. Mix until just combined.
- Use a 1-tablespoon cookie scoop to scoop the cookies onto the lined baking sheets. Space them about 1½" apart so they can spread in the oven.
- Transfer the baking sheets to the preheated oven. Bake for 10-12 minutes, or until the cookies have set, are golden brown and slightly soft (but not too soft.)
- Let the cookies cool on the sheet pans, then transfer to a wire cooling rack to cool completely.
- Make the glaze. Measure the cream cheese, maple syrup, powdered sugar and vanilla extract into the bowl of a food processor. Add a healthy pinch of salt. Blend until smooth. (You can also do this step by hand or with a hand mixer, though I've found the glaze doesn't come out as smooth.)
- When the cookies have cooled, drizzle the glaze over them, and enjoy!
Notes
- Store cookies in an airtight container in the refrigerator for up to 4-5 days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32(1T) cookies
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 121kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 16mg | 5% |
| Sodium | 96mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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