Step 1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular-size nonstick muffin cups with Crisco® Original No-Stick Cooking Spray.

Step 2

In large bowl, break up cookie dough. Add buttermilk, eggs and maple extract. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH EGGS.) Beat with electric mixer on low speed 1 to 2 minutes or until well blended (batter will be slightly lumpy).

Step 3

Divide batter evenly among muffin cups. Top each cup with 1 tablespoon sausage crumbles. Bake 20 to 30 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately loosen with tip of knife; gently remove from muffin cups. Sprinkle with powdered sugar. Serve warm. Store any remaining muffins tightly covered in refrigerator.