Maple Cookies with Marmalade Glaze

My kitchen activities have been adapting to the cold and windy days lately.  I’ve been making weekly pots of stew, roasting nearly every veggie I eat, sprinkling cinnamon and maple syrup in most dishes, and preserving the glut of citrus I’ve happened upon in the form of marmalades and candied peels.  It takes a bit more time, but when it’s dark and cold outside I don’t mind snuggling up to my nice warm stove, eagerly awaiting the toasty bites it delivers.

So when I wanted to kick off Christmas baking season with a batch of cookies, I ended up with a maple cookie base, slightly spiced with ground cinnamon and ginger, and glazed with a tangy marmalade icing.  These little guys make the perfect holiday snack with a lovely blend of Christmastime flavors.  If you make them this size they are a lovely pairing for hot cocoa, cider, coffee or tea, but they would also be awesome in a much larger size.

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maple cookies
1 stick butter (1/2 cup)
1/2 c brown sugar
1/2 c maple syrup
1 tsp ground cinnamon
1 tsp ginger powder
1 tsp vanilla extract
1 large egg
1 1/2 c all-purpose flour
1 tsp baking powder
dash of sea salt

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marmalade glaze
3 tbsp marmalade
1/2 c powdered sugar

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Preheat the oven to 350F.

In a medium bowl add together the butter, sugar, maple syrup, cinnamon, ginger, and vanilla extract.  Mix together with a hand or stand mixer to get it very evenly mixed.

Add in the egg and loosely stir it in.

In a separate, larger bowl sift together the flour, baking powder, and salt.  Slowly add this into the wet ingredients by stirring in with a large spoon, you don’t want to use a mixer because it will make the gluten in the flour too sticky and the texture of the cookies too tough.  If the dough is still a little too loose when you add the dry ingredients in, you may need a bit more flour.  Add in a small spoonful at a time until the consistency holds together.

Scoop evenly sized amounts onto a cookie sheet that is either covered with parchment paper or sprinkled with flour.  It is easiest to get evenly shaped pieces of dough if you use a small cookie dough scoop.

Bake for 15 minutes at 350F, but check on them about 10 minutes through.  They are done when slightly brown around the edges.

When you take them out let them cool on the tray a minute so they set in shape.  Then transfer them to a plate with a spatula to cool further, they must be thoroughly cooled before glazing or it will melt right off.

Once all the cookies are baked and cooling, mix together the glaze.  I used a hand mixer for this to help make it easier and to break up any clumps of powdered sugar, but you can sift your powdered sugar, and mix together with a spoon just as easily.  If you find the glaze is not thick enough you can add extra powdered sugar, which should make up most of the mixture.

I used a silicone brush to apply the glaze to each of the cookies.  I ended up with extra so you can either find other baked goods to slather it on.  Once the glaze sits for an hour or two it hardens and makes it much easier to transport or even wrap up and ship off to loved ones!

I realized only after the fact that this maple cookie base would make an amazing chocolate chip cookie.  If i get around to trying that I’ll let you know how it turns out!

Enjoy!

Yields about 2 dozen small cookies

 

Would go great with:

Comments

3 Responses to “Maple Cookies with Marmalade Glaze”
  1. cookinupastorm says:

    i thought i had heard there was a glut of citrus this year. thanks for confirming!

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