Bake Frosted Maple Cookies for 12-15 minutes, until tops no longer look wet and edges are slightly browned. Cool on the sheet for a couple of minutes, then move to a cooling rack.

Combine 2 tablespoons of maple syrup for every 8 ounces of room-temp, full-fat cream cheese, and you get a substance that is somewhere in between a breakfast spread and outright frosting.