Thanks Melissa :)

Hi Sarah! The maple cinnamon sprinkle is made by Tones and is by the spices in my store (here’s a pic). It’s definitely not essential to the recipe, so you could leave it out or substitute the 1/2 teaspoon for 1/4 teaspoon cinnamon + 1/4 teaspoon sugar. The “Cinnamon Sugar Sprinkle” should have just said Cinnamon, so I fixed that in the recipe :)

If you refrigerate the cookies after drizzling the glaze, the glaze will set but won’t be super hard. If you’re going for a nice presentation, I’d probably refrain from stacking since it’s inevitable with most frostings that things will smudge. (If you plan to stack the cookies for freezing, you could do so by first freezing the glazed cookies and then stacking with layers of wax paper.)

Hope this helps!

Pure maple syrup is a bottled syrup, while maple extract is more of a flavoring in a smaller bottle. The extract would be a more intense maple flavor than the pure maple. I would recommend using the real syrup for this recipe.