brown sugar & spice cookies

So now that I have maple extract, I thought I could try it in a cookie and here’s what I came up with, an adaptation of a snickerdoodle. I actually made these a few months ago but never got around to posting the recipe. I liked the combination of spices and they were crisp on the outside and slightly soft and chewy inside.

 

spice cookies

brown sugar & spice cookies
 
Author:
Ingredients
  • 2 cups (250g) all-purpose flour
  • ¾ cup (95g) cake flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 1 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon molasses
  • 1 teaspoon maple extract
  • 1 cup (230g) butter
  • 1 cup (190g) golden caster sugar
  • ½ cup (100g) light brown soft sugar
  • 2 eggs
  • 6 tablespoons golden caster sugar
Instructions
  1. In a large bowl mix the flours, cream of tartar, baking soda, salt, nutmeg and cinnamon together.
  2. Beat the butter with the sugars on high for about 5 minutes.
  3. Add the eggs one at a time beating well after each addition. Then add the vanilla extract, maple extract and the molasses.
  4. Slowly add flour mixture on until it is just incorporated.
  5. Chill the dough for 1 hour or longer.
  6. Preheat the oven to 350°F / 175° C.
  7. Once the dough is chilled, roll it into about 1 inch balls (I used a tablespoon measurement) and then roll in the golden castor sugar to coat.
  8. Place on a cookie sheet about 2 inches apart.
  9. Bake for 10 to 12 minutes
  10. Let cookies cool on the cookie sheet for about 2 minutes before moving them to a cooling rack.

 

spice cookies 2

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