Autumn Spice Maple Cookies | Cakey and soft, these autumn inspired cookies will leave you feeling warm 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.
The first time I made these cookies, I created them as a gluten free cookie, and I used to always use a Hershey’s Kiss chocolate in the indent, which I loved. Lately though, I’ve been melting butterscotch chips in the center and I love it so much more. But I think you could really use whatever you like. Cinnamon chips would be interesting! The butterscotch chips (or you could try chocolate chips) help keep the cookie from becoming overly cakey.
Try these Autumn Spice Maple Cookies for your next cookies swap - they're super easy to make, and taste so good. Brew up a pot of coffee or tea, grab a book and a blanket and plate of these little treats and get cozy.
How to Make these cookies
Preheat your oven to 350°F (180°C).
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 bowl and wooden spoon. It helps if your butter is softer when making it by hand so read my Chocolate Chunk Cookie recipe F.A.Q.'s to find out How to Soften Butter Quickly.
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.
I use a 1½ tablespoon scoop. Use a scoop to drop cookies onto a baking sheet lined with a silicone mat or parchment paper. (I use silicone mats)
Flatten each cookie slightly then bake for about 11-13 minutes or until cookies are pretty much cooked.
To get the melted butterscotch center, 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, then serve.
Autumn Spice Maple Cookies
Ingredients
- ½ cup butter (room temperature)
- ¼ cup dark brown sugar
- ¼ cup white sugar
- 1 large egg
- 250 grams all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup butterscotch chips (approx.)
- Maple flakes for garnish (optional)
Instructions
- Preheat oven to 350 F (180 C)
- 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.
Notes
Nutrition
Reader Interactions
Comments
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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