Description
Delight in these soft and chewy maple glazed cookies, perfectly balanced with the rich sweetness of pure maple syrup. Featuring a golden butter base infused with brown sugar and vanilla, these cookies are crowned with a luscious maple glaze that adds an irresistible finish. Ideal for a cozy treat or sharing with friends and family, these cookies bring a touch of autumn warmth to any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Maple Glaze
- 1 cup powdered sugar, sifted
- 3 tablespoons pure maple syrup
- 1-2 tablespoons milk (as needed for thinning)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes, which helps to incorporate air for a tender cookie.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and maple syrup until the mixture is smooth and well combined, ensuring a rich flavor and cohesive dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overdeveloping gluten and keeping cookies tender.
- Shape Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet spaced about 2 inches apart to allow room for spreading. Gently flatten each ball slightly with your hand for even baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but centers remain soft. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Prepare Maple Glaze: While the cookies cool, whisk together powdered sugar, maple syrup, and milk, starting with 1 tablespoon of milk and adjusting as needed to achieve a thick but pourable consistency. Optionally, stir in vanilla extract to enhance the flavor.
- Glaze Cookies: Once cookies are completely cooled, drizzle the maple glaze over each cookie. Let the glaze set for 10-15 minutes before serving to allow it to firm slightly and add a delightful sweetness.
Notes
- Ensure butter is softened, not melted, for optimal texture in the dough.
- Be careful not to overmix the dough once the flour is added to keep cookies tender.
- For thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a vegan version, substitute butter with vegan butter and egg with a flax egg.
