Soft Maple Cinnamon Sugar Cookies with Cream Cheese Maple Glaze

Add in vanilla extract ([adjustable]1 teaspoon), cinnamon maple sprinkle (½ tablespoon), and eggs (2 large[/adjustable]) and stir on low speed until incorporated. Add in baking soda ([adjustable]1 teaspoon[/adjustable]) and continue to stir on low for 10 seconds.

One cup at a time, slowly add in the all-purpose flour ([adjustable]3 cups[/adjustable] total) and mix on low speed until flour is incorporated.

Form dough into a large ball and place on flour covered surface. Knead dough for 1 minute until dough is no longer sticky. You may need to sprinkle more flour onto the dough and continue to knead if dough is sticky.

Using a rolling pin, roll dough between ¼ - ½ inch thick. Using a 2.5 inch diameter circle cookie cutter, carefully cut out circles and place on ungreased, parchment covered cookie sheet.

Bake at 350℉ for 8-9 minutes. (*See note below about baking time.)

Allow to cool completely before icing.

To make the icing, 
beat softened butter ([adjustable]¼ cup, i.e., ½ stick), cream cheese (4 ounces), vanilla extract (½ teaspoon), pure maple syrup (1 tablespoon), and powdered sugar (½ cup[/adjustable]) with an electric mixer for 1 minute. Scrape down sides of the bowl and beat for an additional 20 seconds. Top each cookie with icing and cinnamon maple sprinkle.

If you don't plan to serve these immediately, store in the refrigerator in a airtight container for 2-3 days. If you don't plan to eat them within 2-3 days, store in freezer.