Ingredients for Eggless Autumn Spice Cookies
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Cloves
- Ground Ginger
- 1 teaspoon baking soda
- Dark Brown Sugar
- White Sugar
- Sugar
- 1/2 cup maple syrup
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How to Make Eggless Autumn Spice Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup packed light brown sugar until light and fluffy. Add 1/2 cup granulated sugar and cream until well combined.
- Stir in 1/2 cup maple syrup until thoroughly blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, place 1/4 cup granulated sugar. Roll 1 tablespoon of cookie dough into a ball, then roll in the reserved sugar to coat.
- Place the coated cookie dough balls onto the prepared baking sheets, leaving at least 1 inch between each cookie.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
85g
Fat
0g
Carbs
11g
