Spiced Maple Butter Cookies

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.