Maple Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Essentials
01 -
1 egg, at room temperature
02 -
1/3 cup real maple syrup (skip pancake syrups)
03 -
2 teaspoons maple flavoring
04 -
1 teaspoon baking soda
05 -
1 cup dark brown sugar (light works too, but dark gives more punch)
06 -
1 cup chopped pecans
07 -
½ cup softened salted butter (1 stick)
08 -
2 1/3 cups plain all-purpose flour
→ Maple Topping
09 -
1 cup powdered sugar
10 -
2 tablespoons salted butter
11 -
1/3 cup maple syrup
# Instructions:
01 -
Put parchment paper on two big baking trays to make cleanup simple.
02 -
In a medium bowl, mix up the flour and baking soda using a whisk. Leave it aside for later.
03 -
Mix the softened butter with the brown sugar in a big bowl using a hand or stand mixer until it’s creamy, about 1–2 minutes.
04 -
Toss in the egg and beat until it’s blended. Scrape down the sides if needed, then mix in the maple syrup and flavoring until smooth.
05 -
Pour the dry mix slowly into the wet bowl while running the mixer on low. Stop once it’s barely mixed—don’t overdo it.
06 -
On low speed, gently stir in the pecan bits until they’re spread through the dough.
07 -
Scoop out balls of dough (about 1 ½ tablespoons each). Space them 2–3 inches apart on your prepared trays, then chill in the fridge for 2 hours or more (overnight is fine).
08 -
Heat your oven to 350°F (175°C).
09 -
Bake one sheet at a time for 10–12 minutes. The edges should look slightly golden, and the centers soft. For cracks on top, lightly knock the baking sheet on your counter just after baking.
10 -
Leave the cookies on the baking tray for 5 minutes before moving them to a rack to cool completely.
11 -
Melt the butter with the maple syrup in a small pot over low heat. Take it off the heat, then whisk in powdered sugar until smooth.
12 -
Pour the maple glaze over the completely cooled cookies and wait for it to set. Dive in!
# Notes:
01 -
Ditch the pecans for seeds like pumpkin or sunflower if you want nut-free cookies.
02 -
Store baked cookies or dough balls in the freezer for up to three months. Thaw before serving.
03 -
Go for dark brown sugar if you want a richer taste, but light brown sugar works too.