Name: Maple Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 cup brown sugar, packed; 1/4 cup granulated sugar; 1/4 cup pure maple syrup (amber or dark grade); 1 large egg, room temperature; 1/2 teaspoon maple extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup chopped pecans; 1/4 cup pure maple syrup; 1/4 teaspoon maple extract; 2 tablespoons unsalted butter; 1 cup powdered sugar

Ingredients

1 cup unsalted butter, melted

1 cup brown sugar

¼ cup granulated sugar

¼ cup pure maple syrup (amber or dark grade recommended)

1 large egg, room temperature

½ teaspoon maple extract

2 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon baking soda

¾ cup chopped pecans (optional)

For the maple glaze:

¼ cup pure maple syrup

2 teaspoons maple extract

2 tablespoons unsalted butter

1 cup powdered sugar

Instructions

Step 1: In a large bowl, stir together the melted butter, brown sugar, granulated sugar, maple syrup, egg, and ½ teaspoon maple extract until the sugars dissolve fully.

Step 2: Fold in the flour, salt, and baking soda until the mixture is nearly combined. Add the chopped pecans and continue folding until fully incorporated.

Step 3: Cover the dough and refrigerate for 30 minutes to firm up slightly.

Step 4: Scoop 3-tablespoon balls of dough onto a parchment-lined baking sheet, spacing them about two inches apart. Refrigerate the scooped dough for 1½ to 2 hours to prevent spreading.

Step 5: Preheat your oven to 350°F (175°C). Bake the cookies for 11-12 minutes until they are golden brown but still slightly undercooked in the center. Remove from the oven and let them cool on the baking sheet to finish baking and avoid dryness.

Step 6: To make the glaze, combine maple syrup, 2 teaspoons maple extract, and butter in a small saucepan over low-medium heat. Stir until melted and smooth, then whisk in powdered sugar until fully combined.

Step 7: Drizzle the glaze over the cooled cookies and allow it to set before serving.

Tips & Variations

Ensure the dough fully chills for the recommended time to prevent thin, burnt cookies.

Swap pecans for other nuts or omit entirely if preferred.

Add ½ cup chocolate chips or flavored baking chips as a variation instead of nuts.

If cookies spread too much while baking, gently reshape each warm cookie using a round cutter or small bowl.

Try alternative glazes like brown butter icing, cream cheese glaze, or vanilla glaze for different flavor profiles.

FAQs

Can I use regular pancake syrup instead of pure maple syrup?

For best flavor, use pure maple syrup. Pancake syrups often contain additives and lack the rich taste that pure maple syrup provides, which is key to these cookies.

How do I prevent my cookies from spreading too much?

Make sure to chill the dough for the full 1½ to 2 hours after scooping. Also, removing cookies from the oven when they lose their shiny surface and letting them cool on the baking sheet helps maintain shape and texture.