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Listen, I know I’ve already posted so many other cookie recipes. So if you’re thinking, “Another one? This girl is out of control!” I can’t argue. But hear me out:
No matter how many other types of recipes I try – from cakes to soup to meat to vegetables – it’s still cookies that I love the most.
So did my grandma. I wish I could remember the first time I had a cookie – do you? One of my earliest memories is of stirring batter in Grandma’s kitchen, anticipating the trays we would pull out of the oven.
It’s as if I’ve always liked cookies and they’ve always been there, unlike kale or cheese or spinach or fish, or something else I had to grow to enjoy.
While there is certainly value in changing perceptions, there is also value in keeping some intact, in having at least a few things that are unvarying, lifelong loves. Cookies are like that for me.
Cookies are pure comfort and nostalgia and they make me happy, so that’s my number one excuse for posting this recipe. And these are some really, really good cookies.
When I saw a similar version on another website, they caught my attention immediately. I had most of the ingredients that I needed already on hand, and the recipe seemed very simple to mix, form, bake, and glaze. I changed things up a bit to make them my own, and here they are!
These delicious treats combine sweet and salty flavors, kind of like caramel corn or a salted caramel chocolate chip cookie. If you’re feeling a bit down, I’m sure baking a batch of these cookies will make you feel better. It’s always worked for me! And they’re perfect for sharing.Print
Say goodbye to boring baked goods and try something a little different, like this tasty glazed maple cookie that’s both sweet and salty.
- 3 cups all purpose flour
- 1 tsp + 2 Tbsp coarse sea salt, divided
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup granulated sugar
- 1 1/2 cups pure maple syrup, divided
- 2 large egg yolks
- 5 cups powdered sugar
- 1 tsp pure vanilla extract
- Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour and 1 teaspoon salt. Set aside.
- In the bowl of a stand mixer fit with a paddle attachment, beat butter and sugar until light and fluffy, about 2 minutes.
- Beat in 1/2 cup maple syrup and the egg yolks. With the mixer on low, beat in flour mixture.
- Using a tablespoon scoop, drop batter 3 inches apart onto baking sheets. Using a flat-bottomed glass dipped in flour, flatten cookies to 1/4-inch thickness.
- Bake 12-15 minutes, rotating sheets halfway through, until they are golden brown around the edges. Transfer cookies to wire racks to cool completely.
- In a medium bowl, whisk together powdered sugar, 1 cup maple syrup, and vanilla extract.
- Spoon the glaze over the cooled cookies. Sprinkle each with a little salt. Let sit at room temperature until the glaze is set.
- Adapted from Kelly Carámbula’s recipe at The Best Remedy.
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Keywords: holiday baking, maple, cookie
Cooking By the Numbers…
Step 1 – Soften Butter and Measure Remaining Ingredients
Leave two sticks of unsalted butter at room temperature until they have warmed to room temp.
If you need to do this quickly, you can microwave the unwrapped butter in a microwave-safe bowl for 15 seconds at 30% power. This will take a little longer if the butter was frozen. Set aside.
Measure out all remaining ingredients as listed in the ingredients list.
Preheat oven to 350˚F. Line two baking sheets with parchment paper or silicone mats.
Step 2 – Combine Dry Ingredients
Add flour and salt to a medium bowl.
Whisk to combine and set aside.
Step 3 – Combine Wet Ingredients
In the bowl of a stand mixer fit with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, for about 2 minutes.
Scrape down the sides as you go, to make sure all of the sugar is incorporated well.
Beat in 1/2 cup maple syrup and the egg yolks until well combined.
For something a little different, try a flavored maple syrup like this cinnamon-infused syrup from Stonewall Kitchen.
Cinnamon-Infused Maple Syrup, available from Stonewall Kitchen
Beat in dry ingredients on low speed until combined.
Step 4 – Portion and Bake
Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 3 inches apart.
Flour the bottom of a flat-bottomed glass, then gently press down on the tops of the dough balls to flatten.
The portioned dough should be about 1/4-inch thick.
Bake for 12-15 minutes, rotating the baking sheets halfway through. The cookies should be golden brown on the edges.
Transfer to wire racks to cool.
Step 5 – Glaze
These need to be completely cooled before you glaze them.
Add powdered sugar, 1 cup maple syrup, and vanilla extract to a medium bowl. Whisk to combine completely.
Spoon the glaze over the top and sprinkle each with a little salt. Let sit for about 30 minutes, or until the glaze is set.
Cookies may be stored in airtight containers between layers of waxed paper for 3-4 days.
‘Tis The Season to Bake!
This time of year is the best time to do all the baking you can. Bring out the old recipes, but don’t forget to try something new this holiday season.
Check out some of our favorite holiday cookie recipes below:
- Chocolate Truffle
- Gingerbread Men
- Slice-and-Bake Vanilla Spice
- Brownie Roll-Outs
- Spiced Spelt Flour Almond Wafers
The only question is, which recipe will you make first this week? Tell us in the comments below, and be sure to come back to rate this recipe once you’ve tried it.
Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 11, 2009. Last updated: December 30, 2019 at 9:38 am. With additional writing and editing by Meghan Yager and Allison Sidhu.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Shanna Mallon
Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home, Houzz.com, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.