I grew up in New York state where snow days required massive dumpings of lake effect snow. I’m talking about measuring snow in feet, not inches. Now I live in Memphis where the threat of any wintry precipitation is enough to usher in a snow day, which is sometimes even announced the night before! It’s crazy, but it’s also kind of awesome.
A Friday in mid-January happened to be one of these wonderful occasions. I found out the night before and could rest easy, knowing I wouldn’t have to get up at 5:30 on Friday morning. WOO LONG WEEKEND!
You might be wondering-so what did you do on your snow day, Jenny? Well, there was maybe 1/2 an inch of snow, so I sure didn’t build a snowman. I was up by 8 AM, so I sure didn’t sleep in. WAIT-Don’t yell at me for not engaging in stereotypical snow day activities. I promise I did. I know how to do snow days right.
I spent my day BAKING. It was wonderful! I made banana bread, some kind of cupcakes I can’t even remember, and these cookies. These cookies!
Now, I’m not the girl who orders a chai latte every time she goes to Starbucks. It’s not like chai is my thing, but when it comes to flavor and spice, I AM SO THERE. If you’ve been reading my blog, you know I’m a fan of Jessica’s, and that I often steal ideas made by her, tweak them a bit, and then post them. This is one of those. Let’s just call it “recycling ideas.” I did in fact stick to the recipe for the cookies, but I wanted to add a little something to make them a little more… Well, more.
Enter maple cream cheese frosting. I believe cream cheese frosting will improve just about anything you put it on, so I went for it, and added just a touch of maple syrup. Real maple syrup. Because I want the real stuff, not this Mrs. Butterworth’s crap. And because I could DRINK maple syrup. (Don’t worry-I don’t.)
So here you have them: buttery, spicy cookies all dressed up with a cloud of mapley, creamy frosting (If you want to take them to the next level, that is. You should.). They’re totally snow day worthy.