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Maple Cinnamon Cookies

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These Maple Cinnamon Cookies are 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 cookie.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: About 2 dozen servings
  • Category: Dessert

Ingredients

  • 300 grams (2 1/2 cups) flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 4 oz (1/2 cup) unsalted butter, softened
  • 213 grams (1 cup) brown sugar
  • 1 egg
  • 78 grams (1/2 cup) Grade A Dark Color Maple Syrup

Instructions

  1. Preheat oven to 350° F and line a baking sheet with parchment.
  2. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
  3. 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.
  4. With the mixer on low, add in the egg.
  5. 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.
  6. Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on the cookie sheet.
  7. Bake for 14-15 minutes until cookies are firm around the edges.
  8. Let cookies cool on the cookie sheet for 5-10 minutes before moving them to a cooling rack. Enjoy!

Notes

  • Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
  • Cookie dough can be made ahead, scooped and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.

Find it online: https://marisabakes.com/2019/09/28/maple-cinnamon-cookies/