We've been long-time fans of Butternut Bakery and Jenna's delectable, bakery-worthy recipes so we were incredibly excited about the chance to partner with her on bringing one of her creations to life in candle form. If you can't actually have Jenna herself baking for you, then the next best thing is being able to create an irresistible smell like she is in your own kitchen.
When Jenna told us about her idea for a Spiced Maple Butter Cookie candle — we were all in. Much of the farm David and I grew up on was covered in maple trees. They were tapped for sap every spring, so our household was never short on delicious, pure maple syrup. Weekends were for pancakes slathered in it. I think we even put it on toast and in our tea too. Its aroma recalls fond, cozy childhood memories for us.
We're so pleased to bring one of our favorite scents home to you with the help of Butternut Bakery. We hope you love it and create your own special moments this fall season under its sweet, comforting embrace.
Eva, David + Jenna
Spiced Maple Butter Cookies
Spiced Maple Cookies
1 cup (220g) unsalted butter, room temp
1 cup (205g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1/4 cup (55g) pure maple syrup
1 large egg
1 tsp vanilla extract
2 1/2 cups (330g) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
Spiced Maple Butter
1 tbsp pure maple syrup
2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup (100g) granulated sugar
1 tbsp ground cinnamon
2 tbsp unsalted butter
3 tbsp pure maple syrup
3/4 cup (75g) powdered sugar
Preheat the oven to 375F and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Slice 1 tablespoon of butter from the 1 cup of room temperature butter and place that tablespoon into a small dish. Place the rest of butter into the mixing bowl of a hand or stand mixer with the paddle attachment.
Measure out 1 cup of light brown sugar and remove 1 tablespoon. Place that tablespoon into the dish of 1 tablespoon of butter and add the remaining brown sugar to the large mixing bowl.
Now add the granulated sugar to the large mixing bowl and mix on medium-high speed until smooth and lightened in color (about 2 minutes of mixing).
Scrape down the bowl and add in the maple syrup, egg, and vanilla. Mix again on medium-high speed for about 1 minute.
Pour in the dry ingredients and mix to combine. Then use a rubber spatula to mix the dough by hand, scraping down the sides and bottom of the bowl to ensure everything is well combined.
To the small dish with the 1 tablespoon of butter and 1 tablespoon of brown sugar, add the rest of the spiced maple butter ingredients and stir to combine.
Plop small amounts of the butter throughout the cookie dough. Using a rubber spatula, gently fold the dough to disperse the butter into ribbons. Careful not to over mix.
Using a large 2 oz cookie scoop (or 1/4 measuring cup) scoop the dough and roll in a small bowl of cinnamon sugar.
Place 3–4 cookies on the large baking sheet and bake for 6 minutes.
After 6 minutes, open the oven door and drop the pan against the oven rack about 3 times. Continue to bake for another 2 minutes. After those 2 minutes, repeat the slamming process. Then bake for another 2 minutes, then slam again. Then bake for a final 2 minutes and drop the pan one final time for a total of 12 minutes baking.
Allow the cookies to cool and continue baking the rest of the batch. Once all the cookies have baked, make the icing.
Whisk together the melted butter and maple syrup, followed by the powdered sugar. Pour the icing into a piping bag or a sandwich bag and snip off a very tiny corner.
Drizzle over the cooled cookies and enjoy!