Written by Nicole Swierczek
•Posted on November 19 2020
Seasonal spiced cookies, perfect for the holiday season! Add a kick of tastebud jumping spice with strong flavors like Pumpkin Spice, Jamaica Rum and Vanilla Bourbon. These homemade cookies are topped with a gorgeous Maple Glaze that ties together sugar, spice and everything nice!
Rated 1.0 stars by 1 users
Easy
8-10 Minutes
Joan Repato
Don't let the holidays go by without baking up a batch of these Spiced Brown Sugar Cookies! Aromatic Pumpkin Spice, Jamaica Rum and Vanilla Bourbon fill the kitchen with a sweet, cheerful scent that just screams Christmas. Don't forget the Maple Glaze on top!
339g (12oz) Unsalted Butter
230g (8 oz) Dark Brown Sugar
2 Whole Eggs
14g (0.5 oz) Vanilla Bourbon Paste
100g (3.5 oz) Granulated Sugar
375g (13.2 oz) All Purpose Flour
125g (4.4 oz) Bread Flour
7g (.25oz) Salt
5g (.09 oz) Allspice
2.5g (.09 oz) Ground Cloves
2.5g (.09 oz) Ground Ginger
1.4g (.05 oz) Ground Cardamom
226g (8 oz) Powdered Sugar
25g (.88 oz) Real Maple Syrup
10g, 10g or 5g Dreidoppel Jamaica Rum, Vanilla Bourbon, or Pumpkin Spice
50g (2 oz) Heavy Cream
50-70g (3-5 Tbsp) Water
Place butter in saucepan. Make brown butter by melting butter over medium high heat; stir constantly until brown bits start forming at the bottom of the pan and smells nutty. This will take about 5 minutes.
Remove from heat and pour it into a mixing bowl, making sure to scrape all the brown bits. Allow to cool while you measure the rest of the ingredients.
Add the brown sugar and granulated sugar and mix with paddle attachment until fully combined.
Add the eggs one at a time, mix until completely blended before adding second egg; blend completely.
Add the Vanilla Bourbon Paste and mix some more.
In a separate bowl, whisk together AP flour, bread flour, all the dry spices and salt until fully combined.
Add dry ingredients to brown butter and sugar mixture and mix on medium low until dough comes together.
Divide the dough in half and tightly wrap each half separately in plastic wrap and form two round flat disks.
Refrigerate (or freeze, if you're in a hurry) until dough is firm enough to roll.
If you are using a pressed cookie cutter with a design, roll the dough out about ½ inch thick, then cut and press your cookie firmly and evenly.
Place your pressed cookies on a sheet pan with parchment paper and freeze cookies at least 30 minutes before baking so that the design you have pressed on will stay and not spread during baking. *See recipe note if using traditional cookie butters.
Bake cookies at Bake cookies at 375°For 190°C for about 8 to 10 minutes; do not over bake.
Allow to cool completely before dipping your cookies in to Maple Glaze.
Whisk together powdered sugar, maple syrup, Dreidoppel paste of choice (Jamaica Rum 10g, Vanilla Bourbon 10g, or Pumpkin Spice 5g), heavy cream, and water to thin down your glaze. Your glaze should be thin enough so you can see the design of your cookies.
Dip the cooled cookies entirely or just on the design side (whatever you prefer); let the excess glaze to drip back into your bowl.
Let the cookies completely dry before storing them in an airtight container.
Alternatively, if you are using traditional cookie cutters, roll out your dough about 1/4 inch thick, then cut your cookies and freeze your cookies for 20 minutes so they do not spread while baking.
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