Description
These soft maple cookies are perfect for when you need a fall dessert recipe with minimal prep time. They bake up quickly and make your kitchen smell incredible in the process. These cookies stay fresh for days - if they last that long!
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 1/2 teaspoon fine-grain salt
- 4 cups all-purpose flour
- 1/3 cup granulated sugar for decoration
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with silicone baking mats or parchment paper.
- In a large bowl, cream the butter and brown sugar. Add the egg, syrup, and vanilla extract. Continue to mix until well blended.
- In another large bowl, sift together the flour, salt, and baking soda. Stir this mixture into the butter mixture until well combined.
- Place granulated sugar in a shallow bowl or plate. Shape the dough into 1-inch balls (I like to use a #50 scoop) and roll in the sugar to coat. Place on cookie sheets about 2 inches apart and flatten slightly.
- Bake the cookies until they start to get lightly golden around the outer edges, about 8 to 10 minutes. Let the cookies cool for a couple of minutes on the baking sheet, then gently transfer to a wire rack to cool.
Notes
Adapted from Allrecipes.
See notes in my post above for more information about maple syrup, tips for storage, freezing, etc.
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 6.8 g
- Sodium: 63.7 mg
- Fat: 3.2 g
- Saturated Fat: 1.9 g
- Carbohydrates: 13.5 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 11.2 mg