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Classic Thanksgiving Sugar Cookies with Easy Maple Cream Frosting

Thanksgiving sugar cookies with maple cream frosting - featured image
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Buttery, soft sugar cookies topped with a rich maple cream frosting that tastes like pure autumn. Perfect for Thanksgiving leftovers or any fall gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • ¼ cup (60ml) pure maple syrup
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Add egg and vanilla extract, beat until combined.
  4. Gradually add dry ingredients to wet mixture, mixing on low speed just until flour disappears. Do not overmix.
  5. Wrap dough in plastic wrap, flatten into a disk, and refrigerate for at least 1 hour or up to 3 days.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Let dough sit at room temperature for 5 minutes. Scoop 1.5-tablespoon portions and roll into balls. Place 2 inches apart on prepared sheets.
  8. Bake for 10-12 minutes until edges are just golden and centers look set but soft.
  9. Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  10. For frosting: Beat softened cream cheese and butter together until smooth and creamy, about 2 minutes.
  11. Add maple syrup and vanilla extract, beat until combined.
  12. Gradually add powdered sugar, beating on low speed to avoid a sugar cloud. Once incorporated, beat on medium speed for 1 minute until light and fluffy.
  13. Once cookies are completely cool, spread frosting on each cookie. Serve immediately or store as directed.

Notes

Chill dough for at least 1 hour to prevent spreading. Use real maple syrup, not pancake syrup. Cookies can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. Unfrosted cookies can be frozen for up to 3 months. Frosting can be made up to 3 days ahead.

Nutrition

Keywords: sugar cookies, maple frosting, Thanksgiving cookies, fall cookies, cream cheese frosting, maple cream, holiday baking

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