ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spice Island Drop Cookies

Photo: Alan Richardson; Styling: Betty Alfenito
Prep time 17 mins
Bake time 10 mins

Makes 2 dozen

Just as the name suggests, these cookies are chock full of spices to give a warm and inviting bite to each cookie. Cinnamon, ginger, and maple extract give these cookies the cozy holiday charm you're looking for and they get even more of an added flavor bonus from the decadent maple frosting spread on top. 


  • 1/2 cup butter, softened
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Maple Frosting
  • Garnish: chopped walnuts

How to Make It

  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.

  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.

  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.

  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.

Cook's Notes

Note: Bake time is per batch.