Ingredients
For the cookies:
- 2½ cups (315 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- ¼ cup (60 ml) pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
For the maple icing:
- 1½ cups (180 g) powdered sugar
- 2–3 tbsp pure maple syrup
- 1 tbsp milk or cream
- ½ tsp maple extract (optional, for stronger flavor)
🔪 Instructions
1. Prepare the dough
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, beat butter and brown sugar until light and fluffy.
- Add maple syrup, egg, and vanilla; mix until smooth.
- Gradually add dry ingredients and mix until a soft dough forms.
2. Chill the dough
- Cover and refrigerate for 30–60 minutes (helps prevent spreading).
3. Bake the cookies
- Preheat oven to 180°C (350°F).
- Line a baking tray with parchment paper.
- Scoop or roll dough into balls and place on tray (leave space between).
- Flatten slightly.
- Bake for 10–12 minutes until edges are lightly golden.
- Let cool completely.
4. Make the maple icing
- Whisk powdered sugar, maple syrup, and milk until smooth.
- Adjust thickness:
- Add more sugar if too thin
- Add a little milk if too thick
5. Ice the cookies
- Spread or drizzle icing over cooled cookies.
- Let set for 15–20 minutes before serving.
✨ Tips for Best Flavor
- Use pure maple syrup (not pancake syrup) for authentic taste.
- Add chopped pecans or walnuts for texture.
- For softer cookies, don’t overbake—centers should look slightly underdone.
🔥 Optional Upgrade
- Add a pinch of cinnamon or nutmeg to the dough for a warm, cozy flavor.
- Brown the butter before mixing for a deeper, nutty taste.