Soft and Chewy Maple Cookies

Packed with real maple flavor and an awesome chewy texture, these Maple Cookies are definitely going to become your new favorite cookie.

Course Dessert

Cuisine American

Keyword Maple Cookies

Prep Time 10

Cook Time 11

Chill Time 8

Servings cookies

Calories 139kcal

Author Dana DeVolk

Ingredients

3 cups all-purpose flour
2 teaspoons cornstarch
¾ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon baking powder
¾ cup unsalted butter melted
½ cup light brown sugar packed
1 large egg
½ cup pure maple syrup
1 teaspoon maple extract
⅓ cup granulated sugar for rolling

For the glaze:

1 cup powdered sugar
4-5 tablespoons pure maple syrup

Instructions

Line a sheet tray with parchment paper and set aside.
In a large bowl, stir together the flour, cornstarch, baking soda, salt, and baking powder.
3 cups all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ¼ teaspoon baking powder
In a medium-sized bowl, whisk together the butter and the brown sugar until combined.
¾ cup unsalted butter, ½ cup light brown sugar
Add the egg and whisk it in until combined.
1 large egg
Add the maple syrup and maple extract and whisk until combined.
½ cup pure maple syrup, 1 teaspoon maple extract
Add the dry mixture to the wet mixture. Stir it together until combined with no dry patches.
Take a 1.5-tablespoon-sized cookie scoop, scoop out the cookie dough, and place it on the lined sheet tray, close together but not touching.
Cover with plastic wrap and refrigerate for at least 2 hours; it’s best to wait overnight.
Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside. Place the granulated sugar in a small bowl.
⅓ cup granulated sugar
Roll the cookie dough portions into balls and roll in the granulated sugar.
Place the cookies on the sheet trays about 2 inches apart.
Bake for 9-11 minutes, until the cookies look puffed up and the tops start to crack.
Let cool on the sheet tray for 10 minutes, and transfer to a wire rack to cool completely.
Once all the cookies are baked and cooled, add the powdered sugar and maple syrup to a small bowl and whisk to combine until smooth.
1 cup powdered sugar, 4-5 tablespoons pure maple syrup
Using a spoon or fork, drizzle the glaze over the cookies. You can also dip the tops into the glaze.
Place them back on the sheet tray and let the glaze set on top for about 10 minutes before serving.

Notes

Use Real Maple Syrup: For the best flavor, use pure maple syrup, not pancake syrup. It’s one of those natural flavors that can’t be beat.
Chill the Dough: Chilling the dough helps the flavors to meld and prevents the cookies from spreading too much while baking.
Don’t Overmix: Mix the dough just until the ingredients are combined to keep the cookies tender.
Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easy mixing.
Measure Accurately: For best results, measure your flour by spooning it into the measuring cup and leveling it off.
Glaze While Warm: Apply the glaze while the cookies are still slightly warm for the best absorption and flavor.

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