It is getting close to Thanksgiving, and I love a good maple cookie in the fall. I cannot think of a better cookie than a maple spritz cookie. It is small and has just the right amount of sweetness to complement that big turkey dinner.
One of my biggest challenges had been finding good-quality maple syrup. However, I started sampling brands from the US and Canada and found a brand I love.
A Canadian company called Escuminac has maple syrup that gives a great maple presence in my cookies. Depending on the strength of the taste needed, I will either use Extra Rare or if I want a slightly stronger maple taste, I opt for the Great Harvest. I can't go wrong with either.
Ingredients
Spritz Cookie Dough
- Butter unsalted
- Light brown sugar
- Egg
- Maple syrup
- Vanilla extract
- All-purpose flour
- Baking powder
- Ground Cinnamon
- Kosher Salt
TOPPING
- Granulated sugar
- Ground cinnamon
Making Homemade Spritz Cookies
Spritz cookie dough is easy to make, and there aren't many ingredients. You can of course get creative with the ingredients but they take little time to make.
Start by weighing or measuring the light brown sugar in a small bowl. Next, in another bowl, weigh or measure the flour, baking powder, cinnamon, and salt, running a whisk through to blend.
I like to cream my butter before adding the light brown sugar. Depending on how cold your butter is, this can take a minute to a few minutes.
Add the light brown sugar and mix on a medium speed for 2 to 3 minutes. You want to see soft peaks.
Break the egg into a small bowl to ensure you do not have any egg shells, then add it to the mixer bowl, along with the vanilla extract.
This is after all the ingredients have been mixed together.
This cookie press has a barrel, trigger plunger, pattern disk, and the ring that screws on the barrel and holds the disk.
You can either spoon the cookie dough into the barrel or make a log shape and lightly flour so it will slide into the barrel.
Depending on the pattern on the disk, you may have to press the trigger twice for the dough to push through the pattern disk.
Sprinkle some of the cinnamon sugar on top before baking. Bake at 350°F (175°C or 180°C) for 9-11 minutes. Once out of the oven, move the cookies to a cooling rack.
Enjoy!
FAQ's
I would roll them into small balls and use a fork to press down on the ball lightly. It will give you the indentations of the fork prongs. You could also press each ball down with a cookie stamp.
Depending on the pattern in your cookie press disk, a nut may not fit through the disk. I suggest adding them after you have pressed them onto the cookie sheet pan. You could add sparkles, nuts, or colored balls to the top of the dough before baking.
I store them in a Tupperware-type container right on my counter. It's so easy to grab a couple as you are walking by.
Other Maple Cookies
Recipe
Maple Cinnamon Spritz Cookies
Barbara HallWould you like to save this recipe?
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- ⅓ cup (73.33 g) Light brown sugar
- 1 (1) Egg
- ⅓ cup (107.33 g) Maple syrup
- 1 teaspoon (1 teaspoon) Vanilla extract
- 2 cup (250 g) All-purpose flour
- ½ teaspoon (0.5 teaspoon) Baking powder
- ¼ teaspoon (0.25 teaspoon) Ground Cinnamon
- ¼ teaspoon (0.25 teaspoon) Kosher Salt
TOPPING
- 1 Tablespoon (1 Tablespoon) Granulated sugar
- ¼ teaspoon (0.25 teaspoon) Ground cinnamon
Instructions
- Turn your oven on to 350°F (175°C or 180°C) to preheat. You will need 2 cookie sheet pans that are not non-stick, preferably aluminum. The pans must also be free of any spray to make them non-stick. Put the cookie sheet pans into the refrigerator to get nice and cold. It helps the cookie dough stick to the sheet pan. These cookies go right on the pan with no spray or parchment paper.
- Weigh or measure the flour, baking powder, salt, and cinnamon into a large bowl. I whisk the flour mixture to blend. Weigh or measure the light brown sugar and set it aside.
- In a stand mixer, cream the butter for a minute, add the brown sugar, and blend until creamy and fluffy looking on medium or medium-high speed. It took about 2 to 3 minutes in my stand mixer. Add the egg and blend, then add the maple syrup and the vanilla extract. Mix for about a minute on medium speed.
- On a low mixer speed gradually add the flour mixture. Scrape down the sides and give it one last 30 seconds at a low speed.
- Mix the granulated sugar and cinnamon and set aside for the cookies before they go into the oven. Fill the cookie press following the manufacturer's instructions.
- Press out your cookie dough shapes to your ungreased cold cookie pan, and remember to add the sugar-cinnamon topping to each cookie shape. Bake at 350°F (175°C or 180°C) F for 9-11 minutes. Once out of the oven, move them to a cooling rack.
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NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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