One of my favourite things to do to relax, especially in the holiday season (any time between Thanksgiving and Christmas – let me have this) is to bake. Especially cookies.
I don’t particularly like a lot of baked goods, but I do love cookies. All kinds of cookies. I’ve also noticed that at most parties or gatherings cookies tend to be a crowd pleaser. When cupcakes sit on the table, cookies tend to go fast.
For this year’s Thanksgiving I realized I had a few dinners to go to and what better to bring to show my gratitude than some dessert? Although I did clear it with the hosts first and one dinner I brought wine (there’s nothing worse than three guests bringing dessert and no wine at a dinner, basic guest etiquette is always clear it with the host).
Due to some oven complications, I had to bake the cookies in a different kitchen than I made the dough, so I apologize for the cellphone pictures later in the post.
I decided to bake two kinds of cookies. The first kind I’ve made many times and are always a crowd pleaser, maple sugar cookies with a maple glaze.
Maple Sugar Cookies
You can find the recipe here. I did make a few tweaks though. The main tweak is I suggest you double the amount of maple you put in the cookies, and then maybe even throw in a bit extra. The maple gets lost if you just use the suggested amount in this recipe.
The glaze I also ignore the recipe and just make it with milk (almond, because I don’t buy cow’s milk), icing sugar and lots of maple syrup. Which takes some tweaking and practicing until it tastes right. Then just drizzle it on.
White Chocolate Pumpkin Snickerdoodles
The second cookie that I decided to make was very fall inspired (you can find the recipe here), filled with lots of pumpkin and pumpkin spice. And a little bit of improvising from me.
As I was shopping for the ingredients for this cookie I couldn’t find pumpkin spice anywhere. Everywhere was completely sold out. So I decided to make some instead. To make your own pumpkin spice, there are a few different opinions on this but my favourite mixture is cinnamon, ginger, nutmeg and cloves.
These cookies don’t have any egg in them, the main wet ingredient really is just pumpkin.
In the end I made two batches, one with half the amount of butter they were supposed to have and one the full amount. This was an accident. But they didn’t taste that differently once cooked, the ones with more butter just flattened out better.
The real trick with these is to let them sit for a long long time after baking, because they come out looking raw.
That’s all for this week. I’m going to be doing a bit more baking before the holiday season is up so let me know if you have any suggestions or questions. If you bake either of these cookies let me know!
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