Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon, divided
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar, divided
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon maple emulsion
- ½ teaspoon vanilla bean paste
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper to ensure the cookies do not stick and bake evenly.
- Mix dry ingredients: Spoon flour into a measuring cup and level it off. In a medium bowl, combine the all-purpose flour, baking soda, 1 teaspoon of cinnamon, and salt. Stir well to mix all dry ingredients thoroughly and set aside.
- Prepare cinnamon sugar coating: In a small bowl, mix together ¼ cup granulated sugar and the remaining ½ teaspoon of cinnamon. This will be used to coat the cookie dough balls before baking.
- Cream butter and sugars: Using a stand mixer or hand mixer, cream together the softened unsalted butter, light brown sugar, and the remaining ¼ cup granulated sugar until the mixture becomes light and fluffy. This creates a smooth and aerated base for your dough.
- Add wet flavorings: To the creamed mixture, add the pure maple syrup, large egg, maple emulsion, and vanilla bean paste. Mix on medium speed until fully combined, creating a rich and flavorful wet base.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients while mixing, carefully combining until you have a uniform dough without overmixing.
- Shape and coat dough balls: Use a 2-tablespoon cookie dough scoop to portion the dough. Roll each portion into a ball with your hands, then roll the balls thoroughly in the cinnamon sugar mixture to coat them completely.
- Arrange on baking sheets: Place the coated dough balls on the prepared baking sheets, leaving some space between each to allow for spreading during baking.
- Bake the cookies: Bake on the middle rack of the oven for 12-14 minutes. For chewier cookies, bake for approximately 12 minutes; for crisper texture, bake a few minutes longer until golden and firm.
- Cool the cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5-10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure butter is softened to room temperature for easier creaming and better dough texture.
- Use pure maple syrup and maple emulsion to intensify the maple flavor.
- Adjust baking time based on your preference for chewy or crisp cookies.
- Store cooled cookies in an airtight container to keep them fresh for up to one week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend of equivalent weight.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
