Maple Raisin Cookies

These soft, cake-like drop cookies get their moisture from applesauce in the dough, which keeps them tender without being greasy. Pumpkin pie spice and plump raisins bring the warm, autumnal flavor, while chopped walnuts add crunch to an otherwise pillowy cookie.

But the real draw is the maple buttercream frosting. Powdered sugar, butter, and maple extract get whipped for a full 3-4 minutes until light and fluffy. That extended beating incorporates air and transforms the frosting from a flat glaze into something thick and spreadable. Two raisins pressed into the center of each frosted cookie are the finishing touch.

These bake fast, so watch them closely. You want lightly browned edges with a still-soft center. Remove them from the pan immediately after baking or the residual heat will keep cooking the bottoms.

Kitchen Tips

• Softened butter (not melted) is key for the dough. Melted butter will make the cookies spread too thin and lose their soft, cakey texture.
• Drop the dough in rounded teaspoonfuls, not tablespoons. These spread more than you’d expect thanks to the applesauce.
• Beat the frosting long enough. Underbeaten frosting looks grainy; 3-4 minutes on medium speed makes it smooth and fluffy.
• Store frosted cookies in a single layer. Stacking them smears the frosting.

Variations

• Swap raisins for dried cranberries and walnuts for pecans for a cranberry-pecan version.
• Add a teaspoon of cinnamon to the frosting for a spiced maple finish.
• Use real maple syrup instead of maple extract in the frosting (reduce milk to compensate for the extra liquid).