Moon Spell Cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
Servings: 15 cookies
Instructions:
2 1/4 cups all-purpose flour
3/4 cup sugar
1/3 cup maple syrup
1.5 sticks salted butter, melted but not hot. This converts to a 3/4 cup or 170 grams
1 Tbsp. vanilla extract
1 tsp. cinnamon
1/8 tsp. almond extract
1/2 tsp baking powder
1 egg
1/4 cup confectioners’ sugar for topping
An additional 1/4 cup of flour for rolling out
Directions:
Preheat the oven to 375
Combine the sugar and the butter using a hand mixer. Mix until it is fluffy.
Add in the baking powder, egg, maple, vanilla, almond extract, and cinnamon. Blend well.
Add in the flour slowly, mixing about ½ cup at a time.
Once everything is mixed, the dough may seem piece-y. Use your hands to bring it together more before rolling it out and shaping it.
Roll out the dough and use a cookie cutter to cut the shape. Use additional flour as needed.
OR, roll out the dough and use your hands to form the moon shapes. You can use a small ice cream scoop to get consistent sizes.
Add the cookies to a baking sheet lined with parchment paper.
Bake on the center rack for 9 minutes.
Cool on the cookie sheet a minute or two before moving them to a cooling rack.
Let them cool completely and then top with confectioners’ sugar.
Notes:
Moon spell cookie variations:
Because my moon spell cookies are a variation on two other recipes I already have, there is even more fun to be had with making variations of these cookies.
In fact, some of the cookie recipes I found included lemon zest, and would taste delightful in these cookies as well. Here are a few other variations I think you could try if you want to have a true Wiccan-like celebration.
Lemon zest and honey (If using honey, remove the maple syrup.)
Cinnamon, nutmeg, and pumpkin
Chamomile and honey (Beautiful combo for Beltane. Use the honey in place of the syrup.)
Rose water and pistachio (Swap the maple syrup for honey in this case.)
Orange and chocolate (Use honey in place of the maple and add orange zest. Then dip the cookies in melted chocolate.)
Lavender, lemon, and honey (Swap the maple again and use lemon zest and 2 tsp. lemon juice)
Thyme, basil, and lemon (Use lemon zest.)
Tips for making Moon Spell Cookies:
After you mix this dough, it may seem piece-y. Get your hands in there and use them to bring it together. It may seem a little dry, but I promise the cookies will bake up really well.
Keep 1/4 cup of flour next to you as you work the dough and make the cookie shapes. Use this on your rolling pan, hands, or the dough as needed.
I used this cookie cutter Here to make my moon shapes, but you can also make them by balling the dough and rolling them out. You don’t specifically need the cookie-cutter. I tried a couple of different versions of this (one where I added blackberries too) and rolled them with my hands.
Don’t over-bake these. Really, they only need a short time in the oven to bake up nicely. I even found that the tips of my moon’s browned a little more than I had hoped.
Let them cool completely. Then top with the confectioners’ sugar.
Save them for up. to a week in an airtight container.
Recipe courtesy of Sugar Maple Farmhouse.com