Autumn Spice Cookies | Cakey and soft, these autumn inspired cookies will leave you feeling warm and cozy with flavors of cinnamon, ginger, nutmeg, and cloves. Top with melted butterscotch chips and maple flakes for an extra treat.
These cakey, soft cookies will infuse your kitchen with the warm smells of autumn.
The combination of cinnamon, ginger, nutmeg, and cloves gives these soft cookies a little spiced kick. The maple extract gives a little depth of flavor and goes well with the maple flakes used as garnish.
When I first created these cookies I tried them a few different ways.
Gluten-free worked. And for the butterscotch, I tried both using Hershey’s Kiss in the indent and butterscotch chips. Both work. Cinnamon chips, white chocolate, or chocolate chips would be nice also.
Ingredients
See the recipe card for exact amounts.
- dry ingredients: the usual suspects like all purpose flour, salt, baking powder, and spices.
- butter: I use unsalted butter and add salt to the recipe. Make sure your butter is at room temperature for mixing.
- sugar: white sugar to texture and sweetness and brown sugar for flavor as well as sweetness.
- vanilla and maple extract for flavor
- butterscotch chips and maple flakes to garnish the top
Substitutions
- butterscotch chips: try chocolate chips or cinnamon chips instead.
- spices: try my homemade pumpkin pie spice mix instead.
Feel free to omit any spices you don’t regularly use.
Instructions
Prep Tips
- Cream together the butter and sugar until light and fluffy, 3-5 minutes.
- I usually use a stand mixer but you can do this by hand, using a large mixing bowl and wooden spoon.
- Add the egg and the extracts and mix again.
- In a separate bowl, mix the dry ingredients: the flour, spices, salt and baking powder.
- Add to the mixer bowl and mix to combine.
- Using a 1 1/2 tablespoon cookie scoop, scoop cookie dough onto a baking sheet lined with a silicone mat or parchment paper.
- Flatten each cookie slightly.
- Bake for about 11-13 minutes, until the edges of the cookies are light golden brown.
- For the butterscotch topping, make indents in the cookies while they are still hot.
- Using a metal measuring spoon or something similar, press slightly into each cookie, working quickly.
- Drop a couple of butterscotch chips into each indent and place back in the oven for about 2 minutes, or until butterscotch chips are melted.
- Remove from oven and, using same measuring spoon, swirl chips to smooth out then sprinkle with maple flakes.
- Let cool on a wire cooling rack, then serve.
Tips for making spice cookies
- Make sure the butter is at room temperature when making cookies so that it will cream with the sugar. As the butter and sugar whip together, the sugar grains create little air pockets in the butter, creating a light and fluffy mixture.
What to serve with cookies
Cookies and coffee are a go to snack for me. Try this spiced cookie with an iced dirty chai latte. If you like this flavor profile, try these spice cupcakes next.
Storage
Store cookies in an airtight container at room temperature for 4-5 days.
FAQs
Yes, try using a Hershey’s Kiss, chocolate chips, or cinnamon chips instead.
Autumn Spice Maple Cookies
Ingredients
- ½ cup butter at room temperature
- ¼ cup dark brown sugar
- ¼ cup granulated white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup butterscotch chips
- Maple flakes for garnish, optional
Instructions
- Preheat oven to 350℉ (180℃).
- Cream together the butter and sugar until light and fluffy, 3-5 minutes.
- Add the egg and the extracts and mix again.
- In a separate bowl, mix together the flour, spices, salt and baking powder. Add to the mixer bowl and mix to combine.
- Using a 1 ½ tablespoon scoop, drop cookies onto a baking sheet lined with a silicone mat or parchment paper. (I used silicone)
- Flatten each cookie slightly then bake for about 11-13 minutes or until cookies are pretty much cooked.
- Using a metal measuring spoon or something similar, press indents slightly into each cookie, working quickly. Drop butterscotch chips into each indent and place back in over for about 2 minutes, or until butterscotch chips are melted.
- Remove from oven and, using same measuring spoon, swirl chips to smooth out then sprinkle with maple flakes. Let cool, then serve.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
This post was originally posted on September 20, 2016.
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These sound so delicious! What a perfect treat for autumn.
Thank you!
Ooooh what a delicious treat!
I’m looking forward to trying these!
Thanks
Michelle