Maple Glazed Cookies
These Maple Glazed Cookies are the perfect blend of sweet and spice, ideal for autumn gatherings and cozy evenings.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup packed brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
Maple Glaze
- 1 cup powdered sugar
- 2 tbsp maple syrup
- 1-2 tbsp milk
Instructions
Preparation
- In a large mixing bowl, cream together butter and brown sugar until light and fluffy. Add maple syrup, egg, and vanilla, mixing well. In another bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, combining until a soft dough forms. Wrap the dough in plastic wrap and chill for at least 30 minutes.
- Preheat oven to 350°F. Roll out chilled dough on a floured surface to 1/4-inch thickness. Use cookie cutters to shape the dough and place cookies on a parchment-lined baking sheet.
- Bake in preheated oven for 10-12 minutes until edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
- For the glaze, mix powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies and let set for 15 minutes before serving.
Storage
- Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze cookies in a freezer-safe bag for up to 3 months.
Notes
Pro Tips: Ensure all ingredients are at room temperature before starting to ensure a smooth dough. Chilling the dough is crucial for maintaining shape during baking. Ingredient Substitutions: For a nutty flavor, add 1/2 cup of chopped pecans. Use coconut oil and almond milk for a dairy-free version. How to Serve: Pair with spiced chai or pumpkin spice latte. Storage & Freshness: Store in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the dough in advance and freeze for up to 3 months; thaw before baking.