Ingredients
Cookie Dough
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 1 cup lightly packed brown sugar
- ¾ cup unsalted butter, softened
- ½ cup pure maple syrup
- 2 egg yolks
- 1 teaspoon pure vanilla extract
Maple Frosting
- 1 tablespoon unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- ¼ cup pure maple syrup
- ½ teaspoon pure vanilla extract
- ½ teaspoon maple extract
- Tiny pinch of salt
- 1 tablespoon milk
- Sparkling sugar for sprinkling (optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and fine sea salt to ensure even distribution of leavening agents and spices. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using an electric mixer or stand mixer fitted with the paddle attachment, beat the brown sugar and softened unsalted butter together until the mixture becomes light and fluffy, approximately 3 minutes. This step introduces air and helps create a tender texture in the cookies.
- Add Wet Ingredients: To the creamed butter and sugar, add pure maple syrup, egg yolks, and pure vanilla extract. Beat at medium speed until the batter is smooth and fully combined, ensuring uniform flavor and consistency.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, beating at low speed just until the dough forms. Avoid overmixing to keep the cookies tender and chewy.
- Chill the Dough: Cover the cookie dough and refrigerate for at least 1 hour. Chilling firms up the dough, making it easier to scoop and helping the cookies maintain their shape during baking.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Portion the Dough: Use a medium cookie scoop to portion dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.
- Bake the Cookies: Bake in the preheated oven for 17 to 19 minutes, or until the edges are barely golden and the centers are set. This ensures a crisp edge with a chewy center. Allow the cookies to cool briefly on the baking sheet before transferring to a wire rack to cool completely.
- Prepare the Maple Frosting: Once cookies are completely cooled, combine the unsalted butter, powdered sugar, maple syrup, pure vanilla extract, maple extract, salt, and half of the milk in a stand mixer bowl or large bowl. Beat on low speed until combined, then increase to high speed and mix for 2-3 minutes until smooth and fluffy. Add remaining milk, if needed, to adjust frosting to desired spreadable consistency.
- Frost and Garnish: Spread the maple frosting generously onto each cookie. Immediately sprinkle with sparkling coarse sugar if desired for a sparkling, decorative finish.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- You can substitute pure maple syrup with a good quality maple-flavored syrup, but pure maple syrup offers the best flavor.
- For a dairy-free variation, substitute butter with a plant-based alternative and use non-dairy milk.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Sparking sugar adds a nice visual effect but can be omitted if unavailable.
- Prep Time: 25 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
