Spiced Maple Cookies
Crispy on the exterior, soft on the inside, these beautifully Spiced Maple Cookies are a seasonal delight. The light maple flavor is balanced with both ginger and cardamom, and strikes a beautiful balance. This unique cookie recipe is great for sharing or for baking just because!
Servings 20 (1.5T) cookies
Calories 150kcal
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cardamom
- ½ cup unsalted butter softened
- 1/3 cup maple cream
- 1 teaspoon fresh grated ginger
- ¾ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 egg at room temperature
Roll in:
- ¼ cup maple sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
Instructions
Make the Cookie Dough
- Stir together the flour, cream of tartar, baking soda, kosher salt and ground cardamom in a medium bowl. These are your dry ingredients. Set aside.
- Cream the softened butter and the maple butter together in a large bowl with a hand mixer or stand mixer until smooth.
- Add the ginger, granulated sugar and brown sugar to the bowl. Cream until light and fluffy, about 2-3 minutes.
- Crack the egg into the bowl with the wet ingredients. Add the vanilla and maple extracts, too, and blend until smooth, about 2 minutes.
- Sprinkle the dry ingredients into the wet ingredients. Mix until just combined.
- Cover the bowl with plastic wrap. Refrigerate for at least two hours. (Your cookie dough can also chill overnight in the refrigerator.)
How to Bake the Cookies:
- Preheat the oven to 400°F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set aside.
- Combine the maple sugar, ground cinnamon, ground ginger and the remaining ground cardamom in a small bowl. Stir to combine.
- Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then place into the sugar-spice mixture.
- Gently roll the cookie dough in the sugar-spice mixture until coated, then transfer to the prepared baking sheet. Give them about 2-3 inches of space between each because these cookies spread when they bake.
- Bake in the preheated oven for 12-13 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
- Transfer to a wire rack, and let cool, then enjoy.
Notes
The recipe can be doubled for more cookies. You can also make 1T cookies, though this will change the bake time.
Store at room temperature for 3-4 days in an airtight cookie container. Do not store with other cookies because the strong spice mixture will creep into the other baked goods.
How to freeze the cookie dough: Freeze in rounds on a wax-paper lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the maple sugar-spice mixture when ready to bake, and bake frozen for 12-14 minutes, or a little longer.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 25g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 68mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 154IU | Vitamin C: 0.04mg | Calcium: 17mg | Iron: 1mg
