Get the Recipe: Maple Sugar Cookies Recipe
These soft and chewy maple sugar cookies have both maple sugar AND syrup in the cookie dough, making them taste extra flavorful and keeping them soft and moist for days!
Ingredients
For The Maple Sugar Cookie Dough
- 2 ¾ cups (12.35 ounces or 350 grams) all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
- 1 cup (7 ounces or 198 grams) maple sugar
- 1 large egg, at room temperature
- ½ cup (5.5 ounces or 156 grams) maple syrup, at room temperature
Assembly
- ⅓ cup (2.35 ounces or 67 grams) maple sugar
Equipment
- (3-Tablespoon) cookie dough scoop
Instructions
- First, whisk together the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat on medium-high until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
- Add the egg, maple syrup, and dry ingredients. Reduce the mixer to low and add the egg. Slowly pour in the maple syrup and beat until just combined. Scrape down the bottom and sides of the bowl. With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
- Chill the cookie dough. Cover the bowl of cookie dough with plastic wrap. Refrigerate for 1 hour, or up to 3 days.
- When ready to assemble and bake the cookie dough, prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
- Coat the cookies. Place the maple sugar for assembly in a medium, shallow bowl. Use a 3-Tablespoon cookie dough scoop to portion the cookie dough into balls, dropping them directly into the bowl with maple sugar. Toss until the cookie dough balls are completely and generously coated. Place the cookie dough balls at least 3 inches apart on the prepared sheet pans.
- Bake the cookies. Bake one pan at a time for 10 to 12 minutes, or until the edges have set but the centers are still soft. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
- Serve and store. Serve warm, or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.
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