Prep Time
17 Mins
Bake Time
10 Mins
Yield
Makes 2 dozen
Photo: Alan Richardson; Styling: Betty Alfenito

How to Make It

Step 1

Beat butter and sugar at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg, beating until smooth, stopping to scrape down sides as needed. Stir in extracts.

Step 2

Stir together flour and next 6 ingredients. Gradually add to butter mixture, beating at low speed until blended. Drop by rounded tablespoonfuls 2 inches apart on lightly greased or parchment paper-lined baking sheets. Bake, in batches, at 350° for 10 to 12 minutes. Let cool completely on wire racks. Spread each cookie with about 1 teaspoon Maple Frosting. Garnish, if desired.

Step 3

Oregon Chocolate-Cherry Cookies: Omit maple extract, 1/4 cup flour, and spices. Add 1/4 cup unsweetened cocoa to dry ingredients. Stir in 1 cup semisweet chocolate morsels and 1 cup dried sweetened cherries. Bake as directed. When cool, drizzle cookies with 1/2 cup semisweet chocolate morsels, melted, if desired. Makes 2 dozen.

Step 4

Caribbean Coffee Cookies: Omit maple extract and spices. Add 1 teaspoon instant espresso or coffee powder to butter mixture. Stir 1/2 cup chopped bittersweet chocolate and 1/2 cup chopped hazelnuts into batter. Bake as directed. Makes 2 dozen.

Chef's Notes

Note: Bake time is per batch.

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