Maple Cinnamon Cookies

Are you more of a chewy cookie person or a crispy cookie person? I think the perfect cookie has a combination of both. I love it when cookies are crispy on the outside, but soft and chewy on the inside. These Maple Cinnamon Cookies are exactly that. They're crisp around the edges, but soft with just the right amount of chewiness in the center.

Maple syrup, cinnamon, and ginger are brought together to make a sweet, yet spice filled dough. I recommend using good quality Grade A Dark Color syrup because it has a stronger maple flavor. Don't worry, if you're looking for something else to make with the syrup, I've got you covered with this Buttermilk Waffle Cake with Maple Buttercream, this Maple Waffle Bacon Cake, these Maple Cream Scones.

These cookies are great because they come together quickly and are easy to make, but are also sure to impress with their delicious maple and cinnamon flavors.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Egg: You want to make sure that your egg is at room temperature to ensure that it is properly incorporated into your batter. If you forget to leave it out before you start baking, place it in a bowl of warm water for about 15 minutes until it becomes room temperature.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

Now let's bake! Get started by preheating your oven to 350° F and lining a baking sheet with parchment. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.

With the mixer on low, add in the egg. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the maple syrup to the batter. Scrape down the sides of the bowl with your spatula.

Using a 2 tablespoon scoop, form cookies into balls and place them a few inches apart on the cookie sheet.

I like to use a 2 tablespoon cookie scoop to form a little over 2 dozen cookies, but any size cookie scoop will work. Just make sure you leave a few inches between each cookie and adjust baking times depending on whether you use a smaller or larger scoop.

Bake for 14-15 minutes until cookies are firm around the edges. Let cookies cool on the cookie sheet for 5-10 minutes before moving them to a cooling rack. Enjoy!