This year when it comes to holiday baking, I am trying to keep things as simple as possible. I can’t possibly let a year go without trying a handful of new recipes as well as re-visiting my old standard favorites, but I can’t seem to pull together enough energy for anything too fancy. This recipe seemed like the perfect balance of simple yet special, pairing a really basic cookie recipe with a creamy glaze for easy drizzling. Maple syrup still feels seasonally appropriate (I mean here in NYC it feels way more like fall than winter,) so that flavor is the perfect addition to a crisp yet chewy sugar cookie.
The texture of these is also wonderful. The edges have a bit of crisp and the insides are bendy and chewy perfection. I loved these, and Andy especially loved these (he wasn’t too happy to see I froze most of the batch to keep them fresh for a little holiday playdate I’m hosting later this week!) Luckily the glaze dries pretty hard, allowing them to be stacked with ease. Stay tuned this week for a fabulous, hearty dinner (we need a break from the sugar after all,) and another easy cookie recipe!
- 2 sticks butter (16 tablespoons)
- 1½ cups granulated sugar
- ¼ cup packed brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- 3 egg yolks
- ½ teaspoon vanilla
- 2¾ cups all-purpose flour
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 1½ tablespoons pure maple syrup
- 1½ -2 cups powdered sugar
- Preheat oven to 325F. Line cookie sheets with parchment paper or a silicone baking mat, set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl and hand mixer, cream the butter and sugars together until fluffy and creamy. Add the maple syrup, egg yolks, and vanilla.
- In a medium sized bowl, stir together the flour, baking soda, cream of tartar and salt. Gradually add the dry ingredients to the batter, mixing on low until just combined.
- Roll dough into 1-inch sized balls and space 2 inches apart on the cookie sheet (cookies will spread!) Pop each sheet into the freezer for 5 minutes before baking.
- Bake for 12-14 minutes or until the edges are just golden.
- Whisk together the butter, milk and maple syrup. Add the powdered sugar, a little at a time, whisking until smooth and creamy. (You may not need all the powdered sugar, just depending on how thick you want your glaze.
Medeja says
Maple..yummy! These cookies look and sound really good!
Debbie the NY Baker says
Ditto on the YUM factor! Would you recommend chilling the dough in addition to putting the sheets in the freezer? And I wonder how a smidge of cinnamon would work… don’t want to mask the maple, but on the other hand, it might make it pop… Thanks, Audra – always enjoy your blog!
Audra says
Chilling the dough will make it easier to roll it into balls but it’s not needed. And yes- I think a dash of cinnamon would be lovely!
Penny says
Oh thank you for this recipe! I cannot wait to make these.
Meghan says
I understood two sticks of butter to be 8oz not 16. Can you clarify which is required? Thanks!
Audra says
Yes you’re right, but this recipe doesn’t actually list the ounces. :)
This recipe called for 16 tablespoons or 2 sticks.
Meghan says
Sorry my mistake it does say tablespoons!