spiced cookies

These maple cookies are swirled with a spiced maple butter and topped with maple icing. They're perfectly soft and buttery in the middle with wrinkly chewy edges! To full your home with the scent of these delicious cookies, check out my Spiced Maple Butter Cookie candle made in collaboration with Siblings! 

Spiced Maple Butter Cookies

(220 grams) unsalted butter, room temp

(205 grams) light brown sugar, packed

(50 grams) granulated sugar

(55 grams) pure maple syrup

tsp vanilla extract

(330 grams) all-purpose flour

tsp baking powder

tsp baking soda

tsp kosher salt

tbsp maple syrup

cinnamon

ginger

nutmeg

⅛ tsp ground cloves

(100 grams) granulated sugar

unsalted butter

(75 grams) powdered sugar

Preheat the oven to 375F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Slice 1 tablespoon of butter from the 1 cup of room temperature butter and place that tablespoon into a small dish. Place the rest of butter into the mixing bowl of a hand or stand mixer with the paddle attachment.

Measure out 1 cup of light brown sugar and remove 1 tablespoon. Place that tablespoon into the dish of 1 tablespoon of butter and add the remaining brown sugar to the large mixing bowl.

Now add the granulated sugar to the large mixing bowl and mix on medium-high speed until smooth and lightened in color (about 2 minutes of mixing).

Scrape down the bowl and add in the maple syrup, egg, and vanilla. Mix again on medium-high speed for about 1 minute.

Pour in the dry ingredients and mix to combine. Then use a rubber spatula to mix the dough by hand, scraping down the sides and bottom of the bowl to ensure everything is well combined.

Maple Cookies

To the small dish with the 1 tablespoon of butter and 1 tablespoon of brown sugar, add the rest of the spiced maple butter ingredients and stir to combine.

Plop small amounts of the butter throughout the cookie dough. Using a rubber spatula, gently fold the dough to disperse the butter into ribbons. Careful not to over mix.

Spiced Maple Butter

Using a large 2 oz cookie scoop (or ¼ measuring cup) scoop the dough and roll in a small bowl of the cinnamon sugar.

Place 3-4 cookies on the large baking sheet and bake for 6 minutes.

After 6 minutes, open the oven door and drop the pan against the oven rack about 3 times. Continue to bake for another 2 minutes. After those 2 minutes, repeat the slamming process. Then bake for another 2 minutes, then slam again. Then bake for a final 2 minutes and drop the pan one final time for a total of 12 minutes baking.

Allow the cookies to cool and continue baking the rest of the batch. Once all the cookies have baked, make the icing.

Cinnamon Sugar

Whisk together the melted butter and maple syrup, followed by the powdered sugar. Pour the icing into a piping bag or a sandwich bag and snip off a very tiny corner.

Drizzle over the cooled cookies and enjoy!

Maple Icing

These are the most delicious cookies I have ever made!

These delicious cookies have a hint of spice.

Cardamom Snickerdoodles

unsalted

sugar

egg,

vanilla extract

all-purpose flour

cream of tartar

baking soda

salt

black cardamom seeds cardamom

Position racks in the upper and lower thirds of the oven and preheat to 375º. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle, or in a bowl with a wooden spoon, cream the butter and sugar until lightened and fluffy, 3 minutes. Beat in the egg, then the vanilla, scraping down the bowl and paddle as necessary.

In a separate bowl, sift or whisk together the flour, cream of tartar, baking soda and salt. Add the dries to the butter mixture with the mixer on low, mixing until just combined. Give the batter a final turn by hand to make sure it is homogeneous.

Combine the sugar and the ground cardamom in a smallish bowl. Drop 1" balls of dough (I like to use the #40 purple-handled spring-loaded ice cream scoop) into the sugar three or four at a time and roll to coat. Place the balls on the parchment-lined baking sheets, spacing them 2 - 3" apart (they will spread a lot). Sprinkle about 1/8 teaspoon of spiced sugar on top of the balls.

Bake the cookies for about 10 minutes, rotating front to back and top to bottom halfway through, until the edges are just turning golden, but the centers are still soft. Cool the cookies for a few minutes on the baking sheets, then remove them to a cooling rack.

The cookies are at their peak a few hours after baking, when the cardamom flavor comes out, and the cookies are still soft. They will keep for a day or two in an airtight container at room temperature.

These spiced speculoos cookie bars have all the spices paired with a sweet glaze. This is sure to become a family favourite!

Speculoos Cookie Bars

butter (softened)

sugar sugar + 2 tablespoons molasses)

eggs

almond extract

allspice

cloves

white wheat flour (see notes)

milk

Preheat oven to 350°F.

Cream butter and sugars together until well mixed, then add in eggs and almond extract, spices, and mix again.

Measure in the flour and mix well.

Line a half sheet pan with parchment paper. Spread the dough out well, smushing it out to be fairly even.

Let it rest 20 minutes for the fresh ground wheat to fully hydrate before baking.

Bake for 25-30 minutes. The top will be puffy and then sink when it comes out. The edges will look gnarly…but friends, this is my favourite slice of the bar!

To make the icing, mix it up and spread it over while the bars are still warm so that it self levels and seeps in well.

When cool, slice it into squares and store in an airtight container on the counter for up to a week or move to the freezer for later snacking.

This traditional Dutch pepernoten&nbsp;(or kruidnoten) recipe makes a whole tray of delicious mini spiced cookies.&nbsp; These are normally eaten around the on and around the 5th of December when Sinterklaas (the Dutch&nbsp;father&nbsp;Christmas) is visiting the Netherlands.&nbsp; They are fun to cook with the kids and are so yummy that they never tend to last for long.

Pepernoten (mini dutch spice cookies)

Self Raising Flour ((2 Cups))

Brown Sugar ((5/8 Cup))

Butter (Softened (1/2 Cup))

tbsp Dutch Spice Mix

ml Milk ((3 1/3 Tbsp or 1.7 fl.oz))

Salt

Pre-heat your oven to 180 °C / 350&nbsp;℉ / Gas Mark 4

In a large bowl, use a hand mixer to mix the softened butter until it is soft and fluffy.

Add the flour, sugar, spice mix, milk and salt.

Mix the ingredients together until all the ingredients are combined and has the consistency of dough (this can be done either by hand or by using a dough hook on your kitchen aid).

Now take small pieces of dough and roll into small balls that are about the size of a marble (approx 1.5cm) and place on a baking sheet that has been lined with parchment paper. Allow a little space between the pepernoten.

Place in pre-heated oven and bake for 15 minutes.

When ready remove from oven and allow to cool.  When cool the pepernoten should have a quite hard crunchy texture.  Store the pepernoten in an air-tight container.

These are so delicious! better than I remember them as a child.
I really appreciate you sharing this recipe.

Thanks!

I made these yesterday - but they spread out so much on my baking sheet!  I tried chilling the second batch, but had the same problem.  Any suggestions?  They are delicious, but I was hoping for the crunchy cookie pictured!

Speculoos cookies are a must-bake this holiday season! Slightly browned, thin and very crunchy, these spiced cookies are easy to make and even easier to eat.

Homemade Speculoos Cookies

baking powder

ceylon cinnamon

1/16 teaspoon ground cardamon

brown sugar (light brown candi sugar preferred)

unsalted butter, softened

Combine the flour, baking powder, salt and spices in a bowl. Reserve.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and the brown sugar, and cream on medium until smooth and fluffy, about 10 minutes, scraiping the bowl and paddle as needed.

Add the egg and mix until combined.

Add the dry ingredients and continue mixing until the dough begins to come together. Transfer the dough onto the counter and gently knead to form a ball. Pat into a disc, wrap with plastic and refrigerate for 1 hour or up to 1 day.

Preheat oven to 350 degrees F with the rack adjusted to the lower middle position.

Place the dough in between two sheets of parchment paper and roll to a thickeness of 1/12-inch.

Using a fluted pastry wheel, cut the dough in 1-inch strips lengthwise, then cut crossways to form 2-inch rectangles. You can use a ruler or free hand. Use an offset spatula to help you loosen the dough from the parchment paper and transfer to a parchment paper llined baking sheet, leaving about 1 inch space between the cookies to account for some spreading.

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Spiced Maple Butter Cookies

Cardamom Snickerdoodles

Speculoos Cookie Bars

Pepernoten (mini dutch spice cookie...

Homemade Speculoos Cookies

Top 5 spiced cookies recipes from across the web

The most viewed spiced cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Maple Butter Cookies

Cardamom Snickerdoodles

Speculoos Cookie Bars

Pepernoten (mini dutch spice cookie...

Homemade Speculoos Cookies

The most viewed spiced cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine