Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg, vanilla extract, and maple syrup until smooth and well combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Step 4: Shape the Cookies
Roll the dough into small balls (about 1 tablespoon of dough each) and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
Gently press down on each cookie ball to flatten them slightly.
Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden but the centers are still soft. Do not overbake as they will continue to firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Maple Glaze
In a small mixing bowl, whisk together the powdered sugar, maple syrup, vanilla extract, and a pinch of salt.
Add 1 tablespoon of milk or cream at a time until the glaze reaches your desired consistency. It should be thick but pourable.
Step 7: Glaze the Cookies
Once the cookies are fully cooled, drizzle or spread the maple glaze over the tops of the cookies. You can use a spoon to drizzle the glaze or dip the tops of the cookies into the glaze for a more even coating.
Let the glaze set for about 10-15 minutes before serving.
Cook Notes
Maple Syrup: Use pure maple syrup for the best flavor. Maple-flavored syrup can be used in a pinch, but the flavor won’t be as rich.
Glaze Consistency: If the glaze is too thick, add more milk or cream in small amounts until it’s thin enough to drizzle or spread. If it’s too thin, add more powdered sugar.
Storing: Store the glazed cookies in an airtight container at room temperature for up to 5 days.
Variations
see next page
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