Yields: 20-24 cookies
Prep time: 20 minutes (+ chilling time)
Bake Time: 10-12 minutes
Ingredients – Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Ingredients – Maple Glaze:
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 2-4 tablespoons milk or water
- ½ teaspoon vanilla extract (optional)
Instructions – Cookies:
- Prep: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter and sugars: Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, maple syrup, and vanilla extract until well combined.
- Whisk dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).
- Chill dough: Refrigerate the dough for at least 1 hour or up to overnight. Chilling prevents excessive spreading.
Instructions – Baking:
- Shape dough: Roll chilled dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are set and lightly golden. Do not overbake.
- Cool completely: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Instructions – Glaze:
- Whisk ingredients: Whisk together powdered sugar, maple syrup, and 2 tablespoons of milk (or water). Add more liquid a teaspoon at a time if needed to achieve a spreadable consistency. Stir in vanilla extract, if using.
- Glaze cookies: Dip the tops of the cooled cookies into the glaze, or drizzle the glaze over the cookies.
- Set glaze: Let the glaze set before serving or storing.
Tips:
- Measure carefully: Baking requires precision. Use measuring cups and spoons for accurate results.
- Room temperature ingredients: Using room temperature ingredients makes them easier to mix, resulting in a better dough.
- Don’t overbake: Cookies will continue to set as they cool, so pull them out when the edges are slightly golden.
- Customize the glaze: Adjust the amount of maple syrup and liquid for a thicker or thinner glaze to your liking.
- Storing: Store cookies in an airtight container at room temperature for up to a week.
