Say hello to Maple Almond Sugar Cookies! These little delights blend the cozy sweetness of maple syrup with the nutty crunch of almonds. Perfect for any season, they're a delightful treat that brings warmth to every bite.
Butter is the base of our cookie dough, lending richness and moisture. Make sure it’s softened to blend easily with the sugars. Granulated sugar gives the cookies their classic sweetness, while brown sugar adds a touch of molasses flavor and chewiness. Egg acts as a binder, holding everything together. Vanilla extract enhances the overall flavor, and almond extract complements the sliced almonds beautifully. Our special ingredient, maple syrup, infuses the cookies with a subtle, sweet depth. All-purpose flour provides structure, while baking powder and baking soda ensure the cookies rise just right. A pinch of salt balances the sweetness and enhances the flavors. Finally, sliced almonds bring texture and a delightful crunch.
Pair these cookies with a glass of cold milk or a warm cup of herbal tea for a comforting snack. For a festive touch, consider drizzling them with dark chocolate or dipping half of each cookie in melted white chocolate.
Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This helps to prevent sticking and makes cleanup a breeze.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes of mixing on medium speed. You’re looking for a pale and creamy consistency.
Next, beat in the egg, vanilla extract, almond extract, and maple syrup. Ensure everything is well incorporated, scraping down the sides of the bowl if needed. This mixture should be smooth and cohesive.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing the dry ingredients separately helps to distribute the leavening agents evenly.
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Overmixing can lead to tough cookies, so stop as soon as you see the flour disappear.
Gently fold in the sliced almonds with a spatula. This step ensures the almonds are evenly distributed without breaking them into smaller pieces.
Scoop tablespoon-sized amounts of dough onto your prepared baking sheets. Space them about 2 inches apart to allow room for spreading.
Bake in your preheated oven for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times can vary slightly depending on your oven.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up a bit more as they cool.
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