Ingredients
- 2 sticks of butter
- 1 cup (200g) brown sugar
- 1 egg
- 1/4 cup maple syrup
- 1 tsp maple extract
- 1 tsp vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
Icing
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 2 Tbsp butter
- Pinch salt
Instructions
- Preheat oven to 350°F.
- Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
- In a large bowl, beat the 2 sticks of butter and 1 cup (200g) of brown sugar together.
- Beat in the egg, 1/4 cup maple syrup, 1 teaspoon maple extract, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the 3 cups of flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the flour mixture to the wet ingredients on low speed.
- Mix only until the white streaks of flour disappear. Over-mixing can make the cookies tough.
- Chill dough for 30 minutes.
- Scoop rounded tablespoons of dough onto your prepared sheets, spaced about 2 inches apart.
- Bake 8–10 minutes until edges are lightly golden.
- Let them cool on the pan for 5 minutes before moving them to a wire rack. They must be completely cool before icing.
Icing Instructions
- In a small saucepan or microwave-safe bowl, melt the 2 tablespoons of butter with the 1/4 cup maple syrup.
- Whisk in the 1 cup of powdered sugar and a pinch of salt until smooth.
- Drizzle the icing over the cooled cookies or dip the tops directly into the glaze.