Maple & Brown Sugar, Apple Spice with Salted Caramel: Two of my Favorite Fall Cookie Recipes
Not everything works out as planned, and that goes for food blogging, too. If you’ve ever seen the “nailed it” posts when someone finds an amazing recipe from Pinterest and then fails miserably at the execution of the recipe, that was the process of making my cookie box.
That’s real life, and I feel I’d be failing everyone reading this if I didn’t write about those moments sometimes, too. Creating in the kitchen is never 100% perfection, and don’t ever trust a blogger who tells you different…ha!
Want to know the good news?
The two cookie recipes that made the cut are so incredibly delicious I didn’t mind the recipes that failed. Both recipes I loved came from the Sally’s Baking Addiction blog, and all of her recipes are consistent wins. I made some slight changes to both, but after you make these, head over to Sally’s Baking Addiction and subscribe to her blog. You'll be glad you did!
I’ve had the Brown Sugar Maple Cookies before, and they are my absolute favorite Fall cookies on the planet. They have the softest, fluffiest texture with an incredible maple syrup glaze, and they’ll make the perfect addition to your Fall dessert table.
The Apple Spice Cookies with homemade Salted Caramel is my next favorite. This was my first time making these cookies, but it certainly won’t be my last! I could eat the salted caramel straight from the container!
Brown Sugar & Maple Cookies
Pure Maple Syrup - You want to use pure maple syrup for this recipe (rather than "breakfast syrup"). It makes all the difference.
Dark Brown Sugar - While you can use light brown sugar for this recipe, dark brown sugar works best and creates a deeper flavor.
Refrigerated Dough - Chilling the dough is extra important. Without chilling, you will have a flat, greasy mess of cookies. So, set aside an extra two hours, or cover the dough and chill overnight. You'll be thankful you didn't skip this step.
Apple Spice Cookies with Salted Caramel
Start by making up a batch of this salted caramel. It is the best I've ever made, and you can use the leftovers for cheesecakes, pies, or just eat it straight from the container! You'll definitely be tempted.
