What type of maple syrup is best for maple cookies?

This maple cookie recipe gets an extra dose of maple flavor by using dark maple syrup (also called Grade B or robust maple syrup). It has a darker, richer flavor, which stands out against the sweetness of light brown sugar. If you were to use Grade A or amber maple syrup, you would still get a nice flavor, but it would be more subtle.

Can you add chocolate chips or nuts to maple cookies?

Yes, but you don't want to add too many and weigh down the dough. I'd recommend sticking with add-ins that complement the maple flavor, like chopped pecans or walnuts, dark chocolate chips, or even cinnamon chips.

Can you use this recipe to make maple leaf cookies?

Maple leaf cookies require a dryer, more shortbread-like cookie to roll out and keep its shape after baking. These chewy maple cookies spread in the oven and would not be a good fit.

Maple Cookies

Description

Soft, buttery and, chewy in all the right ways, these sweet Maple Cookies are about to be the only cookie you want to make during the holiday season! They're made with real maple syrup, maple extract, and a maple glaze for a potent punch of maple flavor in every bite. Plus, they require no chilling so you can bake and serve in about 30 minutes. What's not to love?

Ingredients

Scale

For the maple cookies:

2 ½ cups (300 grams) all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (114 grams) unsalted butter, at room temperature
1 cup (220 grams) light brown sugar
1 large egg
1/4 cup (80 grams) dark maple syrup
1 teaspoon vanilla
1 teaspoon maple extract

For the maple butter glaze:

3 tablespoons (43 grams) unsalted butter, melted
3 tablespoons (60 grams) dark maple syrup
1/2 teaspoon vanilla
1/2 teaspoon maple extract
1 ½ cups (180 grams) confectioners’ sugar
1-3 tablespoons milk (to desired consistency)

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Instructions

Make the maple cookies:

Preheat the oven to 350F and prepare 2 baking sheets with parchment paper.
In a medium to large sized mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, until well-combined. Set aside.
In a large mixing bowl, add butter and brown sugar, then beat with an electric hand-mixer until light and fluffy looking, around 3 minutes. Add in the egg, maple syrup, vanilla and maple extract, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
Add the dry mixture into the wet, then beat together until fully-combined.
Using a small cookie scoop, scoop out the maple cookies, then place onto the prepared baking sheets, ensuring 2-inch between each cookie.
Place into the oven to bake for 9 minutes. Remove the cookies from the oven, allow to cool for 5 minutes, then transfer to a cooling rack to fully cool before glazing.

Make the maple butter glaze:

In a small mixing bowl, whisk together the melted butter, maple syrup, vanilla, maple extract, confectioners’ sugar, and milk until smooth.
Use a spoon to drizzle the glaze over the cooled cookies. Allow the glaze to set before enjoying.

Notes

How to store: Store leftover cookies in an airtight container at room temperature for 3-5 days. If glazed, it's best to store them in the fridge as the glaze contains dairy. They're best at room temperature, so let them warm up on a plate at room temperature before serving.

How to freeze: Feel free to freeze leftover baked cookies or the cookie dough! Baked cookies can be tucked into a freezer-safe bag and stored for about 3 months. Raw cookie dough balls can be frozen on a prepared baking sheet, then transferred to a freezer-safe container. Let them thaw in the fridge before baking like normal.

Prep Time: 20 minutes
Cook Time: 9 minutes
Category: Cookies
Method: Bake
Cuisine: American