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Stacked soft fall spice cookies with maple glaze drizzle cooling on a wire rack

Fall Cookies

Soft, chewy cookies made with browned butter and warm fall spices, finished with a thin maple glaze.
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Prep Time 20 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 1 hour 1 minute
Servings: 24 cookies
Course: Afternoon Tea, Dessert, Snack
Cuisine: American, Holiday Cooking, Seasonal Dessert
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk
  • ¼ teaspoon ground cinnamon
  • Pinch of fine salt

Method
 

  1. Brown the butter until amber and nutty smelling, about 5 to 7 minutes. Cool to room temperature.
  2. Whisk the flour, leaveners, salt, and spices together.
  3. Beat the cooled butter with both sugars until light.
  4. Beat in the egg, egg yolk, and vanilla.
  5. Fold in the dry ingredients just until combined.
  6. Chill the dough 30 minutes.
  7. Scoop into balls and place on lined baking sheets.
  8. Bake at 350°F for 10 to 11 minutes, until edges are set and centers look slightly soft.
  9. Cool 5 minutes on the pan, then transfer to a rack to cool fully.
  10. Whisk the glaze ingredients and drizzle over cooled cookies.

Notes

Storage: Keeps at room temperature up to 5 days once glaze sets. Freeze baked cookies or raw dough balls up to 3 months.
Allergens: Contains dairy, egg, and wheat.
Notes: Nutrition values are estimates based on USDA FoodData Central data.