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
- Prepare Baking Sheets: Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, salt, baking soda, baking powder, and ground cinnamon until well combined. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the cold cubed salted butter and dark brown sugar together on low speed at first, then increase to medium, until the mixture is light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Mix in the egg yolk, pure maple syrup, and vanilla extract (or maple and vanilla extracts) until everything is thoroughly combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture on medium-low speed, mixing just until combined. If the dough seems too dry, add a splash of milk to help hydrate it.
- Scoop and Chill Dough: Using a 2 tablespoon cookie scoop, portion out dough balls onto a plate or baking sheet and chill in the refrigerator for 30 minutes to 1 hour, or up to overnight. This step helps the cookies maintain their shape during baking.
- Prepare Cinnamon Sugar: In a small dish, mix the granulated sugar and ground cinnamon for rolling the dough.
- Preheat Oven and Coat Dough: Preheat your oven to 350°F (175°C). Roll each chilled dough ball in the cinnamon sugar mixture, coating all sides, then place them on the prepared baking sheets spaced adequately.
- Bake Cookies: Bake in the preheated oven for 10 minutes. The cookies will appear soft and puffy when done. Allow them to cool on the pan for 10 minutes before transferring to a wire rack to cool completely to set their shape.
- Make Maple Glaze: In a microwave-safe bowl, melt the salted butter and pure maple syrup together. Whisk in the powdered sugar, vanilla extract, and a pinch of salt until smooth and glossy. Adjust the consistency with additional powdered sugar if needed.
- Glaze the Cookies: Once the cookies are fully cooled, drizzle the maple glaze over the tops and allow to set slightly before serving. Enjoy the perfect blend of soft, chewy texture with rich maple sweetness!
Notes
- Chilling the dough is important to prevent spreading and helps develop flavor.
- If you prefer more intense maple flavor, use both maple extract and vanilla extract as suggested.
- Cookies are best stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute the butter with a plant-based butter and use a suitable powdered sugar.
- Adjust glaze thickness by varying powdered sugar quantity to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
