Chewy, soft not too sweet with a good all spice-esque flavor! Maple Clove Cookies are super simple and sure to curb your sweet craving with just around 100 calories!
This recipe for chewy maple clove cookies is super simple and follows the basic guidelines for making a cookie.
Cream together the butter, white sugar, and brown sugar. Then add in the maple syrup and egg and whip until fluffy.
Finally, add the seasonings and then the flour.
This will be a rather sticky dough so be sure to let it rest and chill in the refrigerator for at least thirty minutes before you roll and bake them.
You should get about 18 0.8 ounce cookies. Flatten them a bit with the palm of your hand and bake at 350 for 10-12 (maybe 14, depending on your oven strength).
Let the cookies rest fully before eating. Enjoy your chewy maple clove cookies with tea or coffee!
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Chewy, soft not too sweet with a good all spice-esque flavor! Maple Clove Cookies are super simple and sure to curb your sweet craving with just around 100 calories!
Prep Time10 minutesmins
Cook Time14 minutesmins
Chill Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 18Cookies
Calories: 105kcal
Ingredients
1/2CupUnsalted Butter, softened
¼CupWhite Sugar
⅛CupBrown Sugar
1Egg
2tbspMaple Syrup
½tspBaking Soda
½tspBaking Powder
¼tspKosher Salt
½tspCinnamon
¼tspGround Cloves
¼tspGround Ginger
1¼CupAll Purpose Flour
Instructions
Cream together the butter, white sugar, brown sugar, egg, and maple syrup.
Add in the baking powder, baking soda, kosher salt, cinnamom, ground cloves, and groun ginger
Add the flour and thoroughly incorporate.
Refrigerate dough for 30 minutes.
Roll the dough into balls, you should get about 18 .8 ounce cookies. Flatten the cookies out just a bit before baking.
Bake in a 350° F oven for 10 – 12 mins (maybe 14 depending on your oven)
These chewy, soft sugar cookies are the best sweet treat for any cookie lover out there! Bake all at once or make ahead of time, they’re perfect for every occasion!
Cookies are some of my favorite baked goods to make. They’re incredibly convenient and easy to make. I’ve shared some of my other cookie recipes on this blog, and I have many more to come. But for now, here are my Soft Sugar Cookies!
My secret ingredient for this recipe is cream cheese! You don’t need a whole lot of it but it’s there to add a sour element to enhance the sweetness of sugar cookies. Without it, the cookies feel a little too sickly sweet. The cream cheese will balance it.
Cream together the sugar, cream cheese, vanilla extract, and egg. In a separate bowl mix together the flour, salt, and baking soda. Fold the dry ingredients into the wet and chill the dough for at least 30 minutes.
Once the dough is done chilling, preheat your oven to 350 and roll out the dough balls. You’ll get about 18 1.4 ounce balls or a bit larger than a ping pong.
(for the photos for this recipe, I attempted to make larger versions of the cookies. they don’t bake as well or keep as well, so don’t use the photos in this recipe as a reference point for cookie size.)
It will help the baking process to flatten the cookies a bit on the baking sheet before you bake them. So roll them into balls and slightly pat them down.
Bake for 12 to 14 minutes and let cool fully before enjoying! (you may want to check your cookies at 10 minutes just to see)
Some tips for better baking Soft Sugar Cookies:
Overall, my favorite thing for making cookies is to weigh your dough balls. It seems like its a frivolous extra step but it really ensures that you get the most uniform cookies. It’s not required for most cookie recipes but there are some that really depend on the identical sized cookie balls.
Refrigerate the dough balls before you bake them. It’ll help with rolling the dough and prevent them from becoming too flat while you bake them.
Make sure your egg, vanilla, cream cheese, and butter is fully room temperature when you cream them with the sugar!
Bake the cookies on parchment paper and let them cool before you move them. They’ll be a little puffed as they bake but will sink back down as they cool. Move them to a cooling rack if you have one to speed up the cooling process!
These chewy, soft sugar cookies are the best sweet treat for any cookie lover out there! Bake all at once or make ahead of time, they're perfect for every occassion!
Prep Time10 minutesmins
Cook Time12 minutesmins
Chilling Time30 minutesmins
Course: Dessert
Cuisine: American
Servings: 18Cookies
Calories: 150kcal
Ingredients
1CupWhite Sugar
½CupUnsalted Butter, softened
2ouncesCream Cheese, softenedabout ¼ cup
½tspKosher Salt
1½tspVanilla Extract
½tsp Baking Soda
1Large Egg
2CupsAll Purpose Flour
Instructions
Cream together the butter, sugar, cream cheese, vanilla extract, and egg.
In a separate bowl mix together the flour, kosher salt, and baking soda.
Mix the dry ingredients into the wet mixture a little at a time until fully incorporated.
Cover and chill dough for at least thirty minutes.
Preheat oven to 350 and roll the dough into balls. This recipe will yield 18 cookies that are around 1.4 ounces each. (or between a ping pong and golf ball size)
Bake for 12 – 14 minutes and let cool fully before eating!
(in the photos in this post I tried to make larger cookies but they aren't as tasty and don't bake consistently so don't worry if your cookies aren't the same size)
Lemon Pound Cake is the best solution for citrus lovers! There’s lemon in every component of this recipe, it’s in the cake and in the glaze. Comes with a mixed berry compote to top the cake! (Starbucks Copycat!)
A classic, generations old, old fashioned recipe for pumpkin bread! Super Moist Pumpkin Spice Bread is just as its name says: soft, sweet, and perfectly seasoned!
A moist banana bread perfect as a morning meal or a late night snack. Enjoy with milk, tea, or coffee. Can even be topped with butter, honey, or maple!
These Chewy Oatmeal Raisin Cookies are soft and delicious. Enhanced with maple syrup and cinnamon, these are sure to be the best oatmeal cookies you’ll make.
Chewy Oatmeal Raisin Cookies. These cookies are rather divisive, people either loathe or love them. And then there’s a small portion of people who love the oatmeal portion but despise the raisin portion. That’s my best friend, she’s a fan of oatmeal chocolate chip cookies (recipe in the works!).
This cookie recipe is upgraded with the use of maple syrup and cinnamon. You won’t overtly taste either of these ingredients but they’ll enhance the taste of the raisins!
The recipe is pretty simple!
Grab a whisk, a hand mixer, or a stand mixer with the paddle attachment and cream the butter, egg, white sugar, brown sugar, and vanilla extract together.
The mixture will take on a pale brown color and be a little fluffy. Add the maple syrup and mix thoroughly again.
In a separate bowl, mix together the flour, cinnamon, baking powder, baking soda, and kosher salt. Stir these ingredients thoroughly before you incorporate it into the wet ingredients.
When you start mixing the dry into the wet, swap to a spatula. It’ll be a lot easier and it’ll prevent you from overworking the dough. Mix the dry ingredients in two parts so it’s easier to mix.
Mix in the raisins and the oats and chill the dough.
Have you ever made a cookie dough that’s really really sticky and soft? It’s probably for two reasons and the solution is the same for both issues. You refrigerate it!
The first issue is that the dough is too warm. When you’re mixing the dough together, the butter tends to soften a little too much. As you refrigerate the dough, the butter will begin to restructure.
The second issue is that the flour hasn’t had enough time to hydrate. As it chills, the flour will absorb some of the moisture in the dough and it’ll feel less sticky.
Plus, refrigerating the dough will make it easier to shape and roll!
The dough balls should be 1.5 ounces or around or a little larger than the size of a golf ball. You’ll get about 18 of them. Preheat the oven while you’re rolling the dough and bake at 350 for 12 minutes!
The cookies above were baked for 14 minutes and look great but are a touch over baked. 12 minutes is the ideal amount for these Chewy Oatmeal Raisin Cookies, they’ll look a little soft but they’ll set as they cool.
These Chewy Oatmeal Raisin Cookies are soft and delicious. Enhanced with maple syrup and cinnamon, these are sure to be the best oatmeal cookies you'll make.
Prep Time10 minutesmins
Cook Time12 minutesmins
Chilling Time30 minutesmins
Course: Dessert, Snack
Cuisine: American
Servings: 18cookies
Calories: 128kcal
Ingredients
½CupUnsalted butter, softened (1 full stick)
¼CupWhite Sugar
½CupLight Brown Sugar
1TbspMaple Syrup
1LargeEgg
½tspVanilla Extract
1CupAll – Purpose Flour
½tspCinnamon
½tspBaking Powder
½tspBaking Soda
½tspKosher Salt
1½CupOld Fashioned Oats
½CupRaisins
Instructions
Cream together the butter, egg, white sugar, brown sugar, and vanilla extract. The mixture will take on a pale brown color.
Mix the maple syrup into the egg and sugar mixture.
In separate bowl, mix together the flour, cinnamon, baking powder, baking soda, and kosher salt.
Fold in the flour mixture with a spatula until just incorporated. You don't want to overmix it.
Stir in the oats and raisins.
Chill the dough for 30 minutes. This will make it easier to scoop and roll the dough as well as prevent the cookies from spreading too much.
After the dough has chilled, roll the dough into 1.5 ounce balls (a little larger than golf ball sized – you'll get about 18) Preheat the oven to 350° while you do this.
Place the balls on a parchment paper lined baking sheet, I was able to fit 9 of them on the tray.
Bake for 12 minutes. The cookies will look a little soft but will set as they cool. Baking for 14 minutes may result in some tough cookies.
All the flavor of a pie without all the effort, in a single serving package! Serve baked cinnamon apple cups with ice cream, whipped cream, or caramel!
This Easy Mango Lassi recipe is creamy, not too sweet, and only requires four simple ingredients! Full of flavor and a sweet Indian treat for the warm weather!
These Chewy Oatmeal Raisin Cookies are soft and delicious. Enhanced with maple syrup and cinnamon, these are sure to be the best oatmeal cookies you’ll make.
