Ingredients
2 tablespoons water or milk
1/2 teaspoons maple extract
1 3/4 cup powdered sugar
1/4 cup brown sugar
1/2 cup salted butter
3/4 cup dried cranberries
3/4 cup white chocolate chips
2 teaspoons baking soda
4 teaspoons cornstarch
4 cups all purpose flour
1 tbsp vanilla extract
2 eggs
1 cup granulated sugar
1 cup light brown sugar
1 1/2 cups salted butter, room temperature
Step by step
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In your KitchenAid® Professional 600 Series 6 Quart Stand Mixer, cream butter and sugars together until light in color and fluffy. It should take about 3 to 4 minutes. Add eggs and vanilla extract and mix until well combined. Combine dry ingredients in a separate bowl, then add to wet ingredients and mix until well combined. Cookie dough will be thick.
Remove half of the cookie dough and place in a separate bowl. Stir in the white chocolate chips and dried cranberries. Make balls of cookie dough that are about 2 tablespoons in size for both versions of cookie dough. Place balls on cookie sheet at least 2 inches apart and bake for 8-10 minutes, or until edges are just turning golden. Allow cookies to cool on cookie sheet for about 5 minutes, then remove to cooling rack.
Once maple cookies are cooled, make the frosting. Add butter and brown sugar to mixer bowl and beat until smooth. Add powdered sugar, maple extract and water or milk and mix until smooth. Ice cookies.
Store cookies in air tight container until ready to serve.