Maple Cookies Recipe

These Maple Cookies are a delightful treat for any maple lover! With a soft and chewy texture, a hint of cinnamon, and a rich maple flavor enhanced by browned butter and a sweet maple glaze, these cookies are sure to become a new favorite.

Ingredients

Cookies:

• Unsalted butter: Softened for easy creaming, with one stick browned for extra flavor.
• Brown sugar: Adds sweetness and moisture, and creates a chewy texture.
• Maple syrup: Adds a rich maple flavor and sweetness.
• Egg: Binds the ingredients together and adds structure.
• Vanilla extract: Enhances the overall flavor of the cookies.
• Maple extract: Adds an extra boost of maple flavor.
• All-purpose flour: The base of the cookie dough, providing structure and a soft texture.
• Baking soda: The leavening agent that helps the cookies rise.
• Cinnamon: Adds a warm and comforting spice note.
• Salt: Balances the sweetness and enhances the flavors.
• Finely chopped pecans (optional): Adds a crunchy texture and a nutty flavor.

Maple Glaze:

• Salted butter: Adds richness and flavor to the glaze.
• Pure maple syrup: Adds a sweet and intense maple flavor.
• Powdered sugar: Creates a smooth and thick glaze.
• Pinch of salt: Balances the sweetness and enhances the flavors.

How to Make Maple Cookies

Step 1: Prepare the Cookies

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small saucepan, melt 1 stick of butter over medium heat. Cook for 3-5 minutes, swirling the pan occasionally, until the butter turns an amber golden color and has a nutty aroma. This is called browning the butter. Pour the browned butter into a bowl and chill for 5 minutes.
3. In a large mixing bowl, cream together the remaining ½ stick of softened butter, brown sugar, and maple syrup until light and fluffy.
4. Add the cooled browned butter to the mixture and stir until combined.
5. Mix in the egg, vanilla extract, and maple extract.
6. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
8. Fold in the chopped pecans, if using.
9. Use a medium cookie scoop or roll the dough into rounded 2-tablespoon sized balls. Place the dough balls on the prepared baking sheets, leaving about 3 inches between each cookie.
10. Bake for 9-10 minutes, or until the edges are set and lightly golden.
11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 2: Make the Maple Glaze

1. While the cookies are baking, prepare the maple glaze. In a small saucepan, melt the butter and maple syrup over medium heat.
2. Remove from heat and whisk in the powdered sugar and a pinch of salt until smooth and well combined.

Step 3: Glaze and Serve

1. Drizzle the warm maple glaze over the cooled cookies and let it set before serving.

How to Serve

These Maple Cookies are delicious served:

• Warm: Enjoy them fresh out of the oven with the glaze still slightly warm and gooey.
• With milk or coffee: A classic pairing for cookies.
• With ice cream: Serve them warm with a scoop of vanilla ice cream for a decadent dessert.
• Packed in lunchboxes: A sweet and satisfying treat for kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days.

Freezing

You can freeze the baked cookies for up to 3 months. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container.

You can also freeze the cookie dough. Scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Then, transfer the dough balls to a freezer bag or container and freeze for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few minutes to the baking time.

FAQs

1. Can I use unsalted butter for the glaze?

Yes, you can use unsalted butter for the glaze, but you may want to add a pinch of salt to compensate.

2. Can I use a different type of nut?

Yes, you can substitute pecans with walnuts, almonds, or any other type of nut you prefer.

3. Can I make these cookies without nuts?

Absolutely! Simply omit the nuts from the recipe.

4. How can I prevent the cookies from spreading too much?

Make sure to chill the dough for at least 15 minutes before baking. You can also use a higher protein flour, such as bread flour, to help prevent spreading.

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