Forget about chocolate chip cookies or sugar cookies from the grocery store. These homemade maple syrup cookies are where it's at! If you've never tried cookies with pure maple syrup as an ingredient, this is the time to start.
How to Make Maple Syrup Cookies
This isn't that complicated a recipe. You will need a medium bowl, a hand mixer or stand mixer, a handful of both dry ingredients and wet ingredients, baking sheets with parchment paper or silicone baking mats, a saucepan, and possibly a cooling rack/wire rack to prep, make, cool, and serve these maple flavor cookies.
For ingredients, you will need two and 1/3 cups all-purpose flour, one teaspoon baking soda, half a teaspoon salt, half a cup or one stick of unsalted butter (softened to room temperature), a cup of packed dark brown sugar, one egg, at least a 1/3 cup of pure maple syrup, one teaspoon of pure vanilla extract, a teaspoon of maple extract, and a cup of chopped pecans. You could also add powdered sugar or sea salt on top of the golden-brown cookies at the end, if you'd like.
For the icing, you should have two tablespoons of unsalted butter, 1/3 cup of even more real maple syrup, a cup of confectioners sugar, and just a tiny bit of regular old salt.
First, whisk together the flour, baking soda, and salt in a dry ingredients bowl. Then, cream the butter and brown sugar on medium speed in your mixer until it's smooth before adding the egg and beating on high. Add the other wet ingredients, maple syrup, vanilla extract, and maple extract, and beat those, again on high, with your mixer.
Add the dry ingredients and mix everything on low speed, then add pecans. Cover and cool the entire mix for at least two hours in your fridge, then preheat your oven to 350 degrees Fahrenheit.
Next, get a couple of large baking sheets with parchment paper or baking mats, then set those aside while you roll your cookie dough. (A cookie scoop may help!) Bake for 10 to 15 minutes until lightly brown and just a bit crispy and remove from your oven.
For the maple glaze on top, cool the cookies on a wire rack while you melt butter and maple syrup in a saucepan on your stove on low heat and whisk them together. Remove from heat once the butter has melted down and add your confectioner's sugar. Add salt and drizzle over cookies. If you'd like to add powdered sugar or sea salt on top, this is the time to do it.
As long as the maple cookies are covered or kept in an airtight container, they should last for up to a week of snacking! These are some of the best cookies you'll ever make, so they might not last that long.
You Haven't Lived Until You Try These Maple Syrup Cookies
- 2 and 1/3 cup flour, all purpose
- 1 tablespoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter
- 1 cup dark brown sugar, packed
- 1 egg
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup chopped pecans
- pinch powdered sugar - OPTIONAL
- pinch sea salt - OPTIONAL
- 2 tablespoons unsalted butter
- 1/3 cup maple syrup
- 1 cup Confectioners' sugar
- pinch salt
- Whisk together the flour, baking soda, and salt in a bowl.
- Cream the butter and brown sugar on medium speed in your mixer until smooth. Add egg and beat on high. Add maple syrup, vanilla extract, and maple extract, and beat on high.
- Add the dry ingredients and mix everything on low speed. Add pecans.
- Cover and cool mix for at least two hours in your fridge.
- Preheat oven to 350 degrees Fahrenheit.
- Get a few large baking sheets with parchment paper or baking mats, then set aside. Roll cookie dough into balls.
- Bake for 10 to 15 minutes until lightly brown and remove from oven.
- Cool the cookies on a wire rack while you melt butter and maple syrup in a saucepan on low heat and whisk together for maple glaze.
- Remove from heat once the butter has melted down and add your confectioner's sugar.
- Add salt and drizzle over cookies.
- Optional - add powdered sugar or sea salt on top.
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