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Maple Cookies with Maple Glaze Recipe

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These Maple Cookies are irresistibly soft and chewy, infused with rich brown sugar and pure maple syrup flavors. Rolled in a cinnamon-sugar mixture before baking for a snickerdoodle-inspired twist, they're finished with a luscious homemade maple glaze that enhances their autumnal charm. Perfectly easy to make and delightfully flavorful, these cookies are an ideal treat for Fall dessert lovers.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cookie Ingredients

  • 2 2/3 cups all purpose flour, spooned and leveled
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cinnamon
  • 12 Tbsp. salted butter, cold and cut into cubes
  • 1 1/4 cups dark brown sugar, packed
  • 1 large egg yolk
  • 1/3 cup pure maple syrup
  • 2 tsp. vanilla extract (or 1 tsp. maple extract and 1 tsp. vanilla for more maple flavor)

For Rolling

  • 3 Tbsp. sugar
  • 1/2 tsp. ground cinnamon

For the Glaze

  • 2 Tbsp. salted butter
  • 1/4 cup + 1 Tbsp. pure maple syrup
  • 3/4 cup powdered sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt

Instructions

  1. Prepare baking sheets: Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside for later use.
  2. Mix dry ingredients: In a large bowl, whisk together the all purpose flour, salt, baking soda, baking powder, and ground cinnamon until evenly combined. Set this mixture aside.
  3. Cream butter and sugar: Using a stand mixer fitted with the paddle attachment, beat the cold cubed salted butter and packed dark brown sugar on low speed until the butter begins to incorporate, then increase to medium speed. Continue creaming for 3-4 minutes until the mixture is light and fluffy.
  4. Add wet ingredients: Add the large egg yolk, pure maple syrup, and vanilla (or maple and vanilla) extract to the creamed mixture. Mix until combined, scraping down the bowl sides as needed to ensure everything is incorporated.
  5. Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients on medium-low speed. Mix just until combined. If the dough feels dry or crumbly, add a splash of milk to hydrate and mix again.
  6. Scoop dough and chill: Using a 2 Tbsp. cookie scoop, portion out dough balls onto a plate or baking sheet (make sure there's space in your refrigerator). Chill these dough balls in the refrigerator for 30 minutes to 1 hour or up to overnight to firm up.
  7. Prepare rolling mixture: In a small dish, mix together the sugar and ground cinnamon to create the coating for the cookies.
  8. Coat dough balls: Preheat oven to 350°F (175°C). Toss the chilled dough balls in the cinnamon-sugar mixture until fully coated, then place them spaced on the prepared baking sheets.
  9. Bake cookies: Bake in the preheated oven for 10 minutes. The cookies will appear soft and puffy when done. Let them cool on the baking sheets for 10 more minutes before transferring to a wire rack to cool completely.
  10. Make maple glaze: In a microwave-safe bowl, melt the salted butter and maple syrup together. Whisk in powdered sugar, vanilla extract, and a pinch of salt until smooth. Adjust powdered sugar quantity if needed to achieve a pourable glaze consistency.
  11. Glaze and serve: Drizzle the maple glaze over the cooled cookies evenly. Allow the glaze to set slightly before serving and enjoying.

Notes

  • Baked cookies will keep at room temperature in an airtight container for up to 5 days.
  • You can freeze the cookies for up to 3 months; thaw at room temperature before glazing.
  • For a stronger maple flavor, use maple extract along with vanilla extract as suggested.
  • Adding a splash of milk to the dough helps if it feels too dry before chilling.
  • Cookies should be soft when removed from the oven but will firm up while cooling on the baking sheet.

Find it online: https://zaracooking.com/maple-cookies-with-maple-glaze-recipe/