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  1. 1 cup butter, super soft or melted and cooled
  2. 1 1/2 cups packed brown sugar
  3. 1/3 cup maple syrup
  4. 1 tsp vanilla
  5. 1/2 tsp maple extract
  6. 1 egg
  7. 3 cups flour
  8. 1 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/2 tsp salt
  11. 1 tsp cinnamon
  12. Optional Glaze
  13. 1 cup powdered sugar
  14. 1/2 tsp vanilla
  15. 2-3 T heavy cream


  1. In a large bowl, stir together butter, brown sugar, maple syrup, vanilla, maple extract and egg until well mixed.
  2. In a separate bowl stir together the flour, baking powder, baking soda, salt and cinnamon until mixed and free of clumps.
  3. Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.
  4. Preheat your oven to 375 F.
  5. Scoop 3 T of dough at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 T of dough into a ball about the size of a golf ball and place on cookie sheets. Be sure to leave plenty of room for spreading, these cookies end up being almost 4" in diameter after they are baked.
  6. Return remaining dough to refrigerator while the first set bakes. Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.
  7. Cool completely on cookie sheet before removing. Repeat with remaining dough.
  8. If you want to glaze them, just mix together the powdered sugar, vanilla and enough heavy cream to make a thick glaze. Drizzle or spread as desired.

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