Winter maple soft cookies (Printable Version)
Soft, warmly spiced treats with rich maple flavor perfect for cold days.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp salt
04 - 1 tsp ground cinnamon
05 - 1/4 tsp ground nutmeg
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup light brown sugar, packed
08 - 1/3 cup granulated sugar
09 - 1 large egg
10 - 1/2 cup pure maple syrup
11 - 1 tsp vanilla extract
→ Optional Topping
12 - 1/4 cup chopped pecans or walnuts
13 - 2 tbsp maple sugar or coarse sugar
# How To Make:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - Cream the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
04 - Beat in the egg, maple syrup, and vanilla extract until fully combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in the chopped nuts if using.
07 - Drop tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Sprinkle the tops with maple sugar or coarse sugar if desired.
09 - Bake for 10-12 minutes until edges are set and centers remain soft.
10 - Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The maple syrup keeps these cookies incredibly soft for days unlike any sugar cookie I've made
- They fill your entire kitchen with the most welcoming spiced warmth while baking
02 -
- Underbaking slightly is the secret to keeping these soft for days so pull them out when centers still look soft
- Real maple syrup varies in darkness which affects the final color and flavor intensity of your cookies
03 -
- Chill the dough for 30 minutes if it feels too sticky to work with
- Weighing your maple syrup instead of measuring by volume gives the most consistent results