MAPLE CINNAMON GLAZED PEANUT BUTTER COOKIES, IF YOU LIKED IT SAY HELLO

• Cream peanut butter, butter, and sugars together in a mixing bowl.
• Beat in egg, vanilla, and milk and continue mixing until well combined.
• In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
• Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
• Refrigerate for at least 2 hours.
• Preheat oven to 350F.
• Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
• Roll balls in remaining 1/4 cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
• Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the fulll 12 minutes if you like.
• Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.

Maple Cinnamon Glaze

• Heat butter and maple syrup together in a small saucepan until butter is melted and ingredients are fully combined.
• Stir in maple extract and cinnamon.
• Whisk in powdered sugar 1/3 cup at a time until full incorporated. Add milk one teaspoon at a time until desired consistency is achieved.
• Dip cooled cookies in glaze and return to cooling rack.
• Let glaze set and then serve.
• Store cookies in an airtight container for up to three days.