Cozy Evening Maple Dream Cookies (Print Version)

Buttery sugar cookies blended with maple syrup and vanilla for a warm, comforting treat.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1/4 cup pure maple syrup
07 - 1 large egg
08 - 1 teaspoon vanilla extract

→ For Rolling

09 - 1/4 cup granulated sugar

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat softened butter and 1 cup sugar until light and fluffy, approximately 2 to 3 minutes.
04 - Add maple syrup, egg, and vanilla extract to the butter mixture, blending until combined.
05 - Gradually fold dry ingredients into wet ingredients until just incorporated; avoid overmixing.
06 - Scoop tablespoon-sized portions of dough, roll into balls, then coat each in remaining 1/4 cup granulated sugar.
07 - Place dough balls 2 inches apart on baking sheets. Gently flatten each with the bottom of a glass.
08 - Bake for 9 to 11 minutes or until edges start to turn golden. Avoid overbaking.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay soft for days, which feels like a small miracle in a world of crispy cookies.
  • The maple flavor is gentle and warm without being overpowering, letting vanilla and butter shine too.
  • Rolling them in sugar gives you that satisfying crunch that melts the second you bite in.
  • You can have them baked and cooled within an hour, perfect for when you need comfort food fast.
02 -
  • Overbaking is the enemy—these cookies go from perfect to dry in a matter of seconds, so pull them out when the edges are barely golden and the centers still jiggle slightly.
  • Room temperature butter is absolutely crucial; if it's too cold, you'll end up with tough cookies no matter what else you do right.
  • Real maple syrup makes all the difference in the world—the imitation stuff tastes flat and chemical by comparison.
03 -
  • If your butter is too soft and you end up with slightly greasy dough, pop it in the fridge for 15 minutes before scooping—it'll scoop much more cleanly.
  • The glass-bottom trick for flattening works better than you'd expect, but make sure the glass bottom is slightly damp so the sugar doesn't stick.
  • These cookies taste best at room temperature, so don't stress about serving them warm—they're actually better after a few hours when the flavors have settled.

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