Make soft, chewy cookies featuring the rich flavor of pure maple syrup and brown sugar, finished with a simple maple glaze.
Author:Eva Navarro
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup pure maple syrup
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup powdered sugar (for glaze)
2 tablespoons pure maple syrup (for glaze)
1 teaspoon milk or water (for glaze)
Instructions
Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the 1/4 cup maple syrup and vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, 2 tablespoons maple syrup, and milk or water until smooth.
Drizzle the glaze over the cooled cookies. Allow the glaze to set before serving.
Notes
For a deeper flavor, substitute the butter with browned butter. Cool the browned butter slightly before creaming with the sugars.
For extra texture, add 1/2 cup chopped walnuts to the dough with the dry ingredients.
If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.