Oatmeal Cinnamon Cookies with Maple Cream Cheese Glaze
Dense, chewy cinnamon-y oatmeal cookies, drizzled with a rich maple cream cheese glaze, are the perfect cookies for those who don't love chocolate. These Cinnamon Oatmeal Cookies with Maple Cream Cheese Glaze are easy to make, require no chill and are fun to share with the people you love!
Servings 32 (1T) cookies
Calories 121kcal
Ingredients
Oatmeal Cinnamon Cookies
- 6 tablespoons unsalted butter softened
- ¾ cup dark brown sugar packed (150g)
- ¼ cup pure maple syrup 78g
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract 7g
- 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 pure vanilla extract 3.5g
- Pinch of kosher salt
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
Cookie recipe adapted from Homemade Decadence by Joy Wilson.
How to store: Store the cookies in an airtight container in the refrigerator for 4-5 days.
Nutrition
Serving: 1g | Calories: 121kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 96mg | Fiber: 1g | Sugar: 10g
