The Coziest Maple Cookie You’ll Ever Bake
Get ready to fall in love with a cookie that’s a delightful departure from the norm. These aren’t your grandma’s soft, cakey maple cookies; they have a wonderfully tender and snappy texture, thanks to a secret ingredient: rice flour! The deep, cozy flavors of pure maple syrup and dark brown sugar create a treat that’s perfect for a crisp autumn afternoon or any time you need a little comfort. Don’t have rice flour? No problem! This recipe is wonderfully forgiving. And the best part? You can customize them with your favorite mix-ins or glazes to create a truly signature cookie. Just be sure to give them plenty of room on the baking sheet—these beauties love to spread their wings!
Ingredients
• 12 tablespoons / 1.5 sticks / 170g (6 oz) unsalted butter, softened
• 1/2 cup / 120ml pure maple syrup
• 3/4 cup / 165g (5.8 oz) packed dark brown sugar
• 2 large eggs
• 1/2 cup / 80g (2.82 oz) rice flour
• 1 1/2 cups / 180g (6.3 oz) all-purpose flour
• 1 teaspoon (5 ml / 0.2 fl oz) baking powder
• 1 pinch salt
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl using an electric mixer on medium speed, cream together the softened butter, maple syrup, and brown sugar until well combined. Add the eggs one at a time, beating well after each addition. The mixture might look a bit separated, and that’s perfectly okay.
3. In a separate medium bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.
4. Gradually add the dry to the wet , stirring by hand with a spatula until just combined. If you’re adding any nuts or dried fruit, fold them in now.
5. Drop tablespoon-sized mounds of dough about 3 inches apart onto ungreased baking sheets.
6. Bake for 12 to 15 minutes, or until the edges are lightly browned. Let the cookies cool on the baking sheets for 2 minutes before carefully transferring them with a spatula to a wire rack to cool completely.
7. If you plan to ice or glaze the cookies, wait until they are completely cool. Decorate them on the wire rack for easy cleanup and let the glaze set for about 10 minutes before enjoying.
Nutritional Information
• Estimated values per cookie, based on a yield of 4 dozen.
• Calories: 85 kcal
• Carbohydrates: 12g
• Protein: 1g
• Fat: 4g
• Sugar: 7g
Pro Tips
• for Perfect Maple Cookies
• The rice flour is key for that signature snappy texture, but you can substitute it with an equal amount of cornmeal, semolina, or even more all-purpose flour for a classic crisp cookie.
• These cookies love to spread out while baking! Be sure to place the dough mounds at least 3 inches apart on your baking sheet to prevent them from merging.
• Fold in up to 3/4 cup (960 ml) of finely chopped pecans, walnuts, or minced dried fruit like cranberries or apricots along with the dry for extra texture and flavor.
• For a sweet and spicy kick (Chile Snaps), replace the maple syrup and brown sugar with 1.5 cups (360 ml) of granulated sugar. Swap the rice flour for cornmeal and add 1 teaspoon (5 ml / 0.2 fl oz) of ground chipotle or ancho chile powder with the dry . A lime glaze is a fantastic finish!
FAQ
Q: Are these maple cookies suitable for a vegetarian diet
A: Yes, absolutely. All the ingredients listed, including butter, eggs, maple syrup, and flours, are standard vegetarian ingredients, making this a perfect meat-free treat.
Q: Can I make this maple cookie recipe vegan
A: To adapt this recipe for a vegan diet, you would need to replace the unsalted butter with a high-quality plant-based butter and substitute the two large eggs with a vegan egg replacer, such as two flax eggs. The final texture might be slightly different but should still be delicious.
Q: How should I store these vegetarian maple cookies
A: Store the completely cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. If you’ve glazed them, ensure the glaze is fully set before storing.
Q: What are some vegetarian-friendly mix-ins I can add
A: As the pro tips suggest, you can easily enhance these cookies by folding in up to 3/4 cup (960 ml) of vegetarian mix-ins like finely chopped pecans, walnuts, dried cranberries, or apricots along with the dry ingredients for added flavor and texture.
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The Coziest Maple Cookie You'll Ever Bake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl using an electric mixer on medium speed, cream together the softened butter, maple syrup, and brown sugar until well combined.
- Add the eggs one at a time, beating well after each addition. The mixture might look a bit separated, and that's perfectly okay.
- In a separate medium bowl, whisk together the rice flour, all-purpose flour, baking powder, and salt.
- Gradually add the dry to the wet , stirring by hand with a spatula until just combined. If you're adding any nuts or dried fruit, fold them in now.
- Drop tablespoon-sized mounds of dough about 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 15 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheets for 2 minutes before carefully transferring them with a spatula to a wire rack to cool completely.
- If you plan to ice or glaze the cookies, wait until they are completely cool. Decorate them on the wire rack for easy cleanup and let the glaze set for about 10 minutes before enjoying.
- Fold in up to 3/4 cup (960 ml) of finely chopped pecans, walnuts, or minced dried fruit like cranberries or apricots along with the dry for extra texture and flavor.
