These Maple Almond Butter Cookies are a delightful twist on the classic peanut butter cookie, featuring the rich flavor of almond butter and a hint of maple syrup.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the brown sugar, butter, and almond butter until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the maple syrup and egg to the mixture and beat until well combined.
Scrape down the sides of the bowl to ensure everything is evenly mixed.
In a separate bowl, whisk together the flour, baking soda, salt, and baking powder.
Whisking helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
If the dough is too soft, refrigerate for 15-30 minutes to make it easier to handle.
Chilling the dough helps the cookies hold their shape during baking.
Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
Use a cookie scoop for uniform sizes.
Dip a fork in granulated sugar and press it onto each dough ball to create a criss-cross pattern.
Dipping the fork in sugar prevents sticking and adds a sweet crunch.
Bake in the preheated oven for 8-12 minutes or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set properly.
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