Love maple donuts? They're our favorite! So we channeled those irresistible flavors into these MapleCookies. These cookies are supremely sweet, soft & chewy with crisp edges, and topped with a simple maple glaze. We may just prefer these to the donuts now!
WET INGREDIENTS: Melt the butter in a microwave-safe bowl. Let the butter stand at room temperature for 5 minutes to cool down. If the butter is hot, it will melt the sugars and cause greasy cookies. Use a spatula to scrape every bit of butter into a large bowl. Add in the white and brown sugar and briskly whisk until smooth and incorporated, about 1-2 minutes. Take your time here-- the butter should be fully incorporated, not rising to the top or separating. Add in one egg; whisk until smooth. Add in the other egg, maple extract, vanilla extract, and maple syrup. Whisk until just combined and smooth.
DRY INGREDIENTS: Right on top of the wet ingredients add in the baking soda, baking powder, and salt. Mix to combine. Add the flour on top. Switch to a wooden spoon and mix until just combined. Cover the dough tightly and chill for 1 hour.
ROLL COOKIE DOUGH BALLS: Roll tall cylinders of dough. Each ball should be a full 2 tablespoons of dough (38 grams if you have a food scale). Place on a parchment-lined plate. Cover and refrigerate the balls of dough for an additional 45 minutes.
BAKE: Preheat the oven to 325 degrees F. Place dough balls on a parchment or Silpat-lined sheet pan (we like the Silpat sheet best for these cookies), spread far apart (I only bake 6-8 cookies at a time since they spread a lot) and bake for 10-15 minutes. Watch carefully not to over-bake. Slightly under-baked cookies are the best! Remove from the oven and right out of the oven, press the edges of the cookie inwards with the back of a metal spatula. Let cookies stand on the cookie sheet for 4-5 minutes before removing them to a cooling rack. Allow cookies to cool before icing.
ICING: In a small pot over low heat, combine the butter and maple syrup. Whisk together until smooth and butter is melted. Once the butter has melted, remove the pot from heat and add in the powdered sugar, milk, salt, and maple extract. Whisk until completely smooth. Thin with additional milk if needed. Use a spoon to drizzle icing over cooled cookies. Let set, about 30-45 minutes.
STORAGE: Store cookies in an airtight container at room temperature. They're best enjoyed within 3-4 days. Freeze cookie dough as opposed to baked cookies (see next step).
FREEZING DOUGH: Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.
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Notes
Note 1: Extracts: Check among the other baking extracts in the grocery store to find maple extract -- it's a must-have in these cookies! I recommend McCormick's maple extract.Note 2: Maple Syrup: Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. I use pure maple syrup; typically Grade A. You can find pure maple syrup near pancake syrups in the grocery store.