Description
Maple cookies with maple icing combine Canadian maple syrup’s rich sweetness in a delightful homemade treat. Crisp edges and creamy glaze make these cookies a perfect companion for afternoon tea or coffee.
Ingredients
Scale
- 4 1/2 cups (540 g) all-purpose flour
- 1 cup (227 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) buttermilk
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsps maple extract
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup (113 g) unsalted butter
- 1 cup (220 g) brown sugar
- 2 cups (240 g) powdered sugar
- 1/4 cup (60 ml) milk
- 2 tbsps maple syrup
- 1 pinch salt
Instructions
- Prepare the oven at 350°F and line a baking sheet with parchment paper for optimal cookie baking.
- In a large bowl, whip butter and granulated sugar until the mixture becomes airy and pale.
- Introduce eggs one at a time, thoroughly blending after each addition to create a smooth base.
- Gently pour buttermilk into the mixture while stirring at low speed to maintain consistency.
- Combine salt, vanilla extract, maple extract, baking soda, and baking powder, mixing thoroughly into the batter.
- Fold in flour gradually, half at a time, stirring until a uniform dough forms without overmixing.
- Scoop two-tablespoon portions of dough onto the prepared baking sheet, spacing them approximately two inches apart.
- Bake for 6-8 minutes, watching carefully to maintain a pale color and prevent overbaking.
- Let cookies rest on the baking sheet briefly before transferring to a wire rack for complete cooling.
- Create icing by melting butter and brown sugar in a saucepan, bringing to a boil while whisking for two minutes.
- Add milk, maple syrup, and a pinch of salt, boiling for an additional minute while continuously stirring.
- Remove from heat and allow the mixture to cool for 15 minutes, enabling proper icing development.
- Incorporate powdered sugar gradually, whisking until the icing reaches a glue-like texture. Adjust consistency with milk if needed.
- Quickly spread icing over completely cooled cookies, as it will thicken rapidly. Use additional milk to maintain spreadability.
- Allow icing to set completely before storing cookies in an airtight container to preserve freshness.
Notes
- Use room temperature butter and eggs for smoother, more evenly mixed cookie dough that ensures consistent texture.
- Space cookie dough balls carefully to prevent spreading and maintain uniform shape during baking.
- Monitor baking time closely since maple cookies brown quickly and can dry out if overcooked.
- Whisk maple icing continuously to prevent burning and achieve smooth, glossy consistency.
- Store cookies in single layers with parchment paper between to preserve icing and prevent sticking.
- Adjust maple extract amount for more intense flavor without compromising cookie structure.
- Consider gluten-free flour substitution for those with wheat sensitivities, using a 1:1 baking blend.
- Refrigerate dough for 30 minutes before baking to minimize cookie spreading and enhance flavor development.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 234
- Sugar: 20 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 31 mg