Spice Cookies with Coffee Maple Glaze

Recipe By: Laura Sorkin

These cookies are chewy and sweet with just the right amount of autumn spice. We used our Coffee Infused Maple to make an easy drizzle to go over them, but we warn you, the glaze is indisputably the best part. If you have any left over, try it on vanilla ice cream, cheesecake, or simple buttered toast. If you don’t have our Coffee Infused Maple on hand, any Runamok Barrel-Aged or Sugarmaker’s Cut pure maple syrup will also work.

 

Spice Cookies with Coffee Maple Glaze

Servings

about 16 cookies

Prep Time

20 minutes

Cook Time

8-10 minutes

Ingredients

  • ¾ cup butter, room temperature
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • 2 tsp vanilla
  • 1 egg
  • 2 ¼ cup flour
  • 1 ¼ tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • Extra ¼ cup granulated sugar for coating
  • 4 tbsp butter
  • 2 Tbsp Runamok Coffee Infused Maple, Bourbon Barrel-aged Maple, or Sugarmaker's Cut Pure Maple
  • ¾ cup confectioners sugar
  • 1 tbsp milk

Instructions

  1. In a large bowl, cream the butter, brown sugar, and white sugar together until light and fluffy. Add the vanilla and egg and blend well.
  2. In a small bowl, sift together the flour, baking soda, salt, cinnamon, ginger, cardamom, nutmeg and allspice.
  3. Add the dry ingredients to the butter mixture and combine until no flour is visible but do not overwork the batter. Place the bowl in the fridge for 10 minutes to chill.
  4. Preheat the oven to 350° and line a cookie sheet with parchment paper. Put the remaining ¼ cup sugar in a wide bowl.
  5. Take about a tablespoon of dough and form it into a ball.  Roll the ball in the granulated sugar and place on the cookie sheet, leaving a few inches in between. Bake in the oven for 8-10 minutes or until they just start to crisp on the outside but the inside is still soft. They will not flatten all that much. Remove from the tray and cool on a rack or other tray. Repeat with the remaining dough.
  6. When the cookies have cooled a little, make the glaze by combining the remaining butter, Coffee Infused Maple (or other kind), confectioners’ sugar and milk in a small saucepan. Heat until the butter is melted and the sugar disappears, stirring constantly. Remove from the heat.
  7. While the glaze is still warm and loose, use a spoon to drizzle it over the cookies. Let the glaze set and serve.

Featured Products

Suggested Recipes