Ingredients
Method
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Mix on medium speed until smooth and creamy, about 1-2 minutes.
- Add the egg and mix until combined.
- Add the maple syrup, vanilla extract, and maple extract. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Roll dough into 1-inch balls. Roll each ball in confectioners’ sugar to coat. Place on prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 8-10 minutes, or until edges are set and centers are still slightly soft. Do not overbake. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the best flavor, use pure maple syrup, not pancake syrup. The difference in taste is significant.
- Ensure your butter and egg are at room temperature; this helps create a smooth, emulsified dough and prevents overmixing.
- Don't overbake! The cookies should look slightly underdone in the center when you pull them out. They will continue to set as they cool, ensuring a soft, chewy texture. I learned this the hard way with my first batch, which turned out too crispy by just a minute of extra bake time.
- Store leftover maple cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months. Thaw at room temperature or warm briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your butter and egg are at room temperature; this helps create a smooth, emulsified dough and prevents overmixing.
- Don't overbake! The cookies should look slightly underdone in the center when you pull them out. They will continue to set as they cool, ensuring a soft, chewy texture. I learned this the hard way with my first batch, which turned out too crispy by just a minute of extra bake time.
- Store leftover maple cookies in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months. Thaw at room temperature or warm briefly in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.