My family has arrived for the Holidays in full force. We have a house full of mouths to feed and I am loving every minute of it.
We are spending a lot of time baking right now and there have been many batches of these Maple Spice Cookies made so far. These are one of my family’s favorite cookies. They definitely disappear quickly around here.
Even though I shared a version of these with you last year at this time, I thought I would re-visit them and share the version I am making this year with you. If you want your home filled with amazing holiday smells, then I suggest you get a batch of these going in your oven about now. They will make you happy.
These cookies are perfectly chewy and cake-like (as long as you do not overcook them). They puff up so beautifully while they are baking and are an amazing combination of holiday flavors. They keep very well and make a wonderful homemade gift.
Gluten- Free Maple-Spice Cookies
(Easily Adaptable to be Dairy-Free, Egg-Free, and Nut-Free)
Makes about 24 cookies
- 1 cup White Rice Flour
- 2/3 cup Almond Flour (For Nut Free: use certified Gluten-Free Oat Flour)
- 2/3 cup Potato Starch
- ¾ teaspoon Xanthan Gum
- 2 teaspoons Baking Soda
- ½ teaspoon Sea Salt, fine
- 2 teaspoons Ground Cinnamon
- ½ teaspoon Ground Cloves
- ¼ teaspoon Ground Ginger (optional)
- 12 Tablespoons Butter, unsalted – softened at room temperature (For Dairy Free: use 6 Tbsp Spectrum Organic Shortening with 6 Tbsp Earth Balance Vegan Buttery Stick, room temperature)
- ¾ cup **Organic Maple Sugar, OR Brown Sugar, packed, OR Organic Palm or coconut sugar
- 1 Large Egg (For Egg Free: use 2 tablespoons water + 1 tablespoon oil + 1/2 teaspoon baking powder, beaten together until smooth)
- 1 ½ teaspoons Vanilla Extract
- ¼ cup Grade B Maple Syrup (preferably organic)
- 1 Tablespoon Unsulphured Molasses
For Rolling Cookies In (Mix Following Together in small bowl):
- 2 Tablespoons Maple, Brown, or Palm Sugar
- 2 teaspoons Ground Cinnamon
1. Preheat oven to 375 degrees.
2. In medium bowl, whisk together white rice flour, almond (or oat) flour, potato starch, xanthan gum, baking soda, sea salt, ground cinnamon, ground cloves, and ground ginger (if using) until well-blended and mixture feels light.
3. In large bowl of electric mixer, cream together room temperature butter (or Dairy-Free replacement) and sugar until light and fluffy (about 3 minutes with mixer at medium speed), scraping sides of bowl with rubber spatula once or twice.
4. Add egg (or Egg –Free replacement), vanilla extract, and Maple Syrup, and Molasses. Mix until combined, about 30 seconds. Scrape down sides of bowl.
5. Add dry ingredients slowly while mixer is on LOW speed. Mix until just combined, about 30 seconds, stopping to scrape bowl once.
6. Roll dough into 1 ¾ inch balls (about the size of a ping-pong ball) then roll each ball in the sugar cinnamon mixture before placing on baking sheet.
7. Place cookie balls (rolled in sugar mixture) 2 inches apart on ungreased cookie sheet. DO NOT USE A SILPAT MAT OR PARCHMENT for these. These cookies will puff up much higher directly on sheet. Important: Place cookie sheet in refrigerator for 20 minutes prior to baking to chill dough. Repeat with remaining dough (do not put raw dough on hot cookie sheets-cool cookie sheets first or cookies will spread).
8. Bake for 11-13 minutes. These cookies are incredibly soft and chewy. Do not overcook them (they will not look totally done when you pull them out, but will firm up as cooling). Once done, cool on cookie sheet for 2-3 minutes then transfer to wire rack.
**Maple Sugar, although absolutely delicious, can be quite expensive. You can also use Brown Sugar (or Organic Palm Sugar) in this recipe with perfect results as well.
I will be spending the next week with my family, but I want to wish all of you a wonderful Holiday week! I hope your days are filled with delicious allergy-friendly meals eaten with those you love the most!