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Lighter Thanksgiving Sugar Cookies with Maple Cream Frosting

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Soft, tender sugar cookies made with whole wheat pastry flour and applesauce, topped with a tangy maple cream cheese frosting. A lighter, healthier take on a holiday classic that doesn’t sacrifice flavor.

Ingredients

Scale
  • 1 ½ cups whole wheat pastry flour
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • ⅓ cup coconut oil, melted and cooled
  • ½ cup maple sugar
  • 1 large egg, room temperature
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (any kind)
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • ¼ cup pure maple syrup (Grade A dark amber)
  • 1 cup powdered sugar, sifted
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1 tablespoon maple sugar or turbinado sugar (for garnish, optional)
  • Dried cranberries or chopped pecans (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon (if using).
  3. In a large bowl, whisk together melted coconut oil, maple sugar, egg, applesauce, and vanilla extract until smooth and glossy.
  4. Add the dry ingredients to the wet mixture in two additions, stirring gently with a spatula after each. Add milk and stir until just combined. Do not overmix. The dough will be soft and slightly sticky.
  5. Using a 1.5-tablespoon cookie scoop, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. Bake one sheet at a time on the middle rack for 9-11 minutes, rotating the pan halfway through. Cookies are done when edges are set and barely golden, but centers still look slightly soft and puffy. Do not overbake.
  7. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
  8. While cookies cool, make the frosting: In a medium bowl, beat softened cream cheese and butter together with a hand mixer until smooth and creamy, about 2 minutes. Add maple syrup and vanilla extract, and beat until combined. Gradually add sifted powdered sugar, beating on low speed until incorporated, then increase to medium and beat for another minute until light and fluffy. Add salt and beat once more.
  9. Once cookies are completely cool, spread a generous layer of frosting on each one using a small offset spatula or butter knife.
  10. Garnish with maple sugar or turbinado sugar, dried cranberries, or chopped pecans if desired. Let frosted cookies sit for about 15 minutes so the frosting can set slightly before serving.

Notes

Don’t overmix the dough to keep cookies tender. Use real maple syrup, not pancake syrup, for the best flavor. Let cookies cool completely before frosting to prevent melting. For best results, let frosted cookies sit for 15 minutes or refrigerate for 30 minutes to set the frosting. Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Unfrosted cookies can be frozen for up to 3 months.

Nutrition

Keywords: Thanksgiving cookies, sugar cookies, maple frosting, cream cheese frosting, whole wheat cookies, lighter dessert, fall baking, holiday cookies

Find it online: https://forkifyfun.com/lighter-thanksgiving-sugar-cookies-with-maple-cream-frosting-recipe/