Looking for a cookie with subtle maple flavor? Look no further than this chewy maple cookie, a recipe I adapted from the King Arthur Flour Cookie Companion’s Vermont Maple Cookies. They’re crunchy at the edge, but soft and chewy in the middle, making for a wonderful textural experience.
Once you read this recipe, you’ll wonder: just where do I find maple sugar? You can order it online from various sources including King Arthur Flour and Amazon, but local specialty food shops may also be a good source. I got mine at a creamery near Deep Creek Lake in Maryland, which produces its own ice cream and cheese and offers locally made honey, syrup, jellies, and fortunately, maple sugar. Just a few things to note: the next time I make these, I’ll scoop smaller balls of dough; the cookies ended up much larger than I intended.
Ingredients
- 1 cup unsalted butter
- 1 cup plus 2 tablespoons pure maple sugar, divided
- 1/2 plus 2 tablespoons cup granulated sugar, divided
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 teaspoon baking soda
- 2 teaspoons maple extract
- 2 3/4 cups flour
Preparation
In a mixing bowl fitted with the paddle attachment, cream butter, 1 cup maple sugar, 1/2 cup granulated sugar, cream of tartar, eggs, baking soda, and maple extract, scraping your bowl often. Add flour and beat until combined.
Cover dough and chill for about 30 minutes, until easier to handle. Meanwhile, preheat your oven to 400 degrees and line three baking sheets with parchment.
In a small bowl, combine remaining two tablespoons of maple sugar and granulated sugar. Using a 2-inch cookie scoop, scoop dough and roll into balls, then dip into maple sugar mixture to coat. Roll again to press the maple sugar mixture into the dough.
Place on prepared baking sheets about 2 inches apart; cookies spread a good deal when baking. Bake for 10-12 minutes, until cookies are light golden brown. Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days. Makes 27.
amy bakes in the 'burgh 