Maple Cookies with Apple Cider Glaze

I love fall baking and my husband loves maple and apple, so this is always a very yummy few months for us. Just because I decided to give up gluten, it doesn’t mean my family has. Of course they support my new eating lifestyle, but truth be told, gluten-free baking is a whole world of its own. Ingredients are different, baking times are different, the whole chemistry of it all is different. It intimidates me, so I still bake some “regular” treats for my boys to enjoy, and to keep my confidence up amidst countless gluten-free recipe fails.

I ended up making this recipe up. My husband was in the mood for something maple flavored, and I was anxious to perfect an apple cider glaze. I figured I might as well try to kill two birds with one stone, because, why not?

The result exceeded my expectations. YUM! The cookie wasn’t too sweet, and the glaze gave it a little extra. I’m always afraid glazes will taste to much like powdered sugar, but this one kept the apple flavor and was sweet without tasting just like sugar. Success! The cookie was good without the glaze, but I really think the glaze just made the cookie. I brought some extras to work and they didn’t last long. Give this one a try! It would be great on the Thanksgiving dessert table, too. Enjoy!

Maple Cookies with Apple Cider Glaze

Ingredients:

  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. maple extract
  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

For the glaze:

  • 1 cup apple cider
  • 1/2 – 3/4 cup powdered sugar
  • 2 tablespoons butter
  • dash of salt

Directions:

  1. Preheat oven to 375ยฐF and cover cookie sheets with parchment paper or a silicon baking mat.
  2. Cream shortening and brown sugar until fluffy.
  3. Beat in the egg, syrup, and extracts until well mixed.
  4. Combine flour, baking powder, and salt.
  5. Add dry ingredients to the creamed mixture.
  6. Chill the dough for an hour.
  7. Drop by tablespoonfuls onto cookie sheets.
  8. Bake for 10-12 minutes.
  9. While the cookies are cooling, make the glaze. Bring the cider to a boil over medium heat, reduce heat to low, and simmer for 10 minutes or until reduced by half. Stir in the butter, cinnamon, salt, and 1/2 cup of powdered sugar until well combined. Add remaining powdered sugar to thicken the glaze, if desired.

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Gluten-Free Recipes

When I decided to give up gluten, I thought it would be impossible. Wheat and flour are in EVERYTHING! I did a little internet research to see what I could and could not eat if I was going to fully commit to this diet. This article was very helpful in telling me what to avoid, what to check, and what was OK. Basically, the foods to avoid list was intimidating:

  • Barley
  • Bran (oat, wheat)
  • Bulgur
  • Cooking spray for baking (may contain wheat flour)
  • Couscous
  • Durum
  • Einkorn
  • Emmer
  • Farina
  • Farro
  • Flour containing wheat, barley, or rye or any of their derivatives
  • Graham flour
  • Hydrolyzed wheat protein
  • Kamut
  • Malted milk
  • Malt flavorings
  • Malt vinegar
  • Matzo
  • Meat, poultry, seafood, or vegetables that are breaded, floured, served with a sauce made from wheat, or marinated in a wheat-based sauce such as soy or teriyaki
  • Rye
  • Seitan
  • Semolina
  • Spelt
  • Triticale
  • Wheat
  • Wheat germ

See what I mean?! If I’m not allowed to eat any of these things, whatย could I eat? Well, after scouring the interwebs for a little bit, I did find a decent collection of recipes to get me started. This got me through my first gluten-free week and gave me the confidence I needed to continue eating and cooking this way. I’ll post reviews of some of these recipes soon.

Better Homes and Gardens Gluten Free Recipes
Simply Recipes – Gluten Free Recipes
King Arthur Flour Gluten Free Recipes
Gluten-Free Goddess Recipes