Spiced Maple Butter Cookies
Total Time
1 hour 5 minutes
Prep Time
20 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(15)
Ingredients
12 cookies
- 1 cup (220g) unsalted butter, room temp
- 1 cup (205g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups (330g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 tbsp pure maple syrup
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 cup (100g) granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp unsalted butter
- 3 tbsp pure maple syrup
- 3/4 cup (75g) powdered sugar
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Preparation
Step 1
Preheat the oven to 375F and line a large baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
Slice 1 tablespoon of butter from the 1 cup of room temperature butter and place that tablespoon into a small dish. Place the rest of butter into the mixing bowl of a hand or stand mixer with the paddle attachment.
Step 4
Measure out 1 cup of light brown sugar and remove 1 tablespoon. Place that tablespoon into the dish of 1 tablespoon of butter and add the remaining brown sugar to the large mixing bowl.
Step 5
Add the granulated sugar to the large mixing bowl and mix on medium-high speed until smooth and lightened in color (about 2 minutes of mixing).
Step 6
Scrape down the bowl and add in the maple syrup, egg, and vanilla. Mix again on medium-high speed for about 1 minute.
Step 7
Pour in the dry ingredients and mix to combine. Then use a rubber spatula to mix the dough by hand, scraping down the sides and bottom of the bowl to ensure everything is well combined.
Step 8
To the small dish with the 1 tablespoon of butter and 1 tablespoon of brown sugar, add the rest of the spiced maple butter ingredients and stir to combine.
Step 9
Plop small amounts of the butter throughout the cookie dough. Using a rubber spatula, gently fold the dough to disperse the butter into ribbons. Careful not to over mix.
Step 10
Using a large 2 oz cookie scoop (or ¼ measuring cup) scoop the dough and roll in a small bowl of the cinnamon sugar.
Step 11
Place 3-4 cookies on the large baking sheet and bake for 6 minutes.
Step 12
After 6 minutes, open the oven door and drop the pan against the oven rack about 3 times. Continue to bake for another 2 minutes. After those 2 minutes, repeat the slamming process. Then bake for another 2 minutes, then slam again. Then bake for a final 2 minutes and drop the pan one final time for a total of 12 minutes baking.
Step 13
Allow the cookies to cool and continue baking the rest of the batch. Once all the cookies have baked, make the icing.
Step 14
Whisk together the melted butter and maple syrup, followed by the powdered sugar. Pour the icing into a piping bag or a sandwich bag and snip off a very tiny corner.
Step 15
Drizzle over the cooled cookies and enjoy!
Step 16
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Chef's notes
Properly measure the flour – It’s the number one reason why most recipes fail, especially for cookies. If there’s too much flour, the cookies will turn out dry and they will not spread. If you can, measure the flour with a food scale. Otherwise, gently spoon the flour into your measuring cup and level it off with a flat edge. If you scoop directly into the flour container, it packs it down into the cup which could leave you with 1/4 cup or more of added flour.
Type of butter – Butters can all carry different levels of butter fat so for this recipe, stick with a standard unsalted butter. Stay away from European or Irish butter as these contain a higher amount of fat. This added fat can cause the cookies to spread too thin.
Mixing – This dough is thick, so take your time mixing in the dry ingredients. It’s easy to miss some of the flour left at the bottom of the bowl, so make sure to scrape the sides and bottom as you mix to ensure everything is well combined.
Butter swirl – When the dough is combined, drop in spoonfuls of the maple butter and fold to disperse. Run your rubber spatula around and through the dough about 4 times. Less is more when it comes to this step!
Large scoop – For the best consistency, use a large 2oz scoop to bake the cookies. This is the key to creating a range of textures with a chewy outside and soft center.
