Maple Sugar and Spice Cookies
The joy of holiday baking is creating a new cookie recipe. This recipe is similar to a traditional shortbread butter cookie adding holiday spices, maple sugar, and almond flour.
Recipe Tips and Highlights
- Organic maple sugar is made by evaporating the liquid (water) from maple syrup, and can be used as a healthy baking substitution to refined sugars such as brown sugar and white granulated sugar. Organic maple sugar contains vitamins and minerals calcium, iron, magnesium, potassium, and zinc. Maple sugar also has healing and immune boosting properties. It contains antioxidants that can protect us against harmful free radicals that can contribute to heart disease and cancer.
- In this recipe I replaced 1/4 of the all-purpose flour with super- fine blanched almond flour. Almond flour is made from almonds that are blanched, the skins are removed, then finely ground and sifted into flour. Almond flour offers many nutritious benefits, is a good source of protein, fiber, vitamin E, and magnesium and is low in carbohydrates. In baked goods, almond flour adds a slightly sweet and buttery flavor.
- Adding an egg to this butter cookie helps to add moisture and bind the almond flour to the dough helping to maintain its cookie shape.
- Warm spices of cinnamon, ginger, cardamom and allspice provide flavor and compliment well with maple sugar , almond flour and butter.
- To decorate and give a festive look I used a cookie press, or you can use the bottom of a decorative glass or even a fork. After baking, I added a decorative glaze of powdered sugar and cream. ( To a 1/2 cup powdered sugar gradually add 1/2 to 1 teaspoon of cream to form a glaze, then dip or brush on, and decorate with sprinkles)
Maple Sugar and Spice Cookies
- 1 1/2 cup all- purpose flour
- 1/2 cup super-fine almond flour (from blanched whole almonds)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground allspice
- 12 tablespoons ( 1 1/2 sticks) unsalted butter at room temperature
- 1/2 cup organic maple sugar
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1 egg
Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper. This recipe makes approximately 36 (1 1/2 inch diameter) cookies
- Measure and sift all-purpose four and almond flour into a medium bowl. Add cinnamon, ginger, cardamom, and allspice and whisk together.
- In the bowl of a stand-up mixer fitted with the paddle attachment, beat unsalted butter, maple sugar, and powdered sugar at medium speed until light and creamy, 3-4 minutes stopping to scrape down sides of the bowl. Add the egg and vanilla and continue to mix until well blended.
- With mixer on low speed gradually add flour and almond flour mixture in 3 additions. Mix until dough comes together, it will still be slightly crumbly.
- Cover and chill the dough in the refrigerator for 30 minutes.
- Using a small cookie scoop or a small spoon, form dough into balls and place on to the parchment lined cookie sheet.
- Using a decorated cookie press or fork, dip into sugar then press into each cookie.
- Bake cookies 12 minutes or until the edges and bottom of the cookies are lightly brown.
- Cool cookies completely on a cookie rack before adding a glaze.
- To make the glaze, measure 1/2 cup powdered sugar into a small bowl, gradually add 1/2 to 1 teaspoon of cream, mixing well between additions. Dip or brush on glaze, and decorate if desired.