Maple Cranberry Cookies

I say it every year, but I guess I will repeat myself once again. I cannot believe that the holiday season is nearly upon us again. It feels like we were just basking in the warmth of summer only a few days ago, but somehow here we are in mid-November. And my absolute favorite holiday is mere days away. To say I am excited is an understatement. A holiday that centers around family and food? I’m obviously a huge fan. But before the excitement of Thanksgiving and Christmas descends, I thought I would share a simple cookie recipe that is easy enough to make on a random weeknight. I found a version of this recipe in a Better Homes and Garden magazine, and after quite a few substitutions and tweaks I’ve come up with a subtly sweet maple flavored cookie. I used dried cranberries & raisins for a bit of added flavor, but you could add in any “mix-in” of your choosing. Dark chocolate chips or toasted pecans are sure to be another great accent to the deep maple flavor of the batter. So get creative and enjoy!

Ingredients: Makes 3 dozen cookies

  • 3/4 cup butter, softened
  •  1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 1/2 teaspoon maple extract
  • 2 cups whole wheat flour
  • 1/4 cup all purpose flour
  • 1/4 cup dried cranberries
  • 1/4 cup raisins


  1. In a large bowl, cream butter and sugars together until light and creamy
  2. Beat in next 4 ingredients (baking soda through cinnamon)
  3. Beat in eggs, one at a time
  4. Stir in maple extract
  5. Beat in flour until just combined
  6. Stir in dried cranberries & raisins
  7. Scoop tablespoons of dough onto a greased cookie sheet
  8. Bake at 350 for 15 to 18 minutes



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