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Spiced Maple Cookies


I love these cookies! They are soft and sweet. When the autumn weather begins to have that chill in the air, these cookies are a must on my baking list! With real maple syrup and a dash of maple extract, they have a wonderful autumn taste. The spices enhance the flavor and add to how yummy they are. If you are looking for a new cookie recipe for your fall baking, I highly recommend these spiced maple cookies. My family and friends absolutely love them! I'm sure yours will too.

Bon Appetit!

Tips:

With most cookie recipes, I like to add the flour to the creamed butter mixture in two to three batches at a time to ensure all the ingredients are mixed well.

As a way for the cookies to have a nice look to them, refrigerate the cookie dough for an hour before baking. This is an optional step. The cookies can be baked right away, but I prefer the way they look when I've refrigerated the cookie dough.

Always keep a close watch on your cookies while baking! Ovens vary in temperature. I start looking at may cookies when they have been in the oven for 8 minutes. I remove them when they are just beginning to brown.

I also like to rotate my cookie sheets half way into baking time - to ensure even baking.

Preparation time is 20 minutes. Total time is 50 minutes.

Click here for a printable version of this recipe.

Ingredients:

  • 2 cups sugar

  • 1 1/2 cup unsalted butter, softened

  • 2 eggs

  • 1/2 cup real maple syrup

  • 1/2 teaspoon maple extract, optional

  • 1 1/2 teaspoons ground cinnamon

  • 1 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 3 1/2 teaspoon baking soda

  • 4 1/2 cups all purpose flour

Directions:

In a large bowl, cream the sugar, butter, and eggs. Add the syrup and beat until fluffy. Add the cinnamon, cloves, nutmeg, salt, baking soda, and flour; mix thoroughly. Shape the dough into walnut-sized balls of dough. Place on an ungreased cookie sheet. Bake in a 350 degree F oven for 11 to 12 minutes.

Cookie dough can be made ahead and refrigerated for up to one week. Approximately makes 4 dozen.

(edited by Anna Weicht)

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