An easy, old-fashioned treat!
These cookies put on a disappearing act every time I make them. I enjoy this recipe because there’s something so satisfying about watching easy-to-make sweet dough balls melt into perfectly round, irresistibly chewy cookies as they bake. Plus, chewy cookies always remind me of baking with my mom and grandmother when I was little, so that’s kind of fun. It’s also a favourite recipe because the dough balls freeze beautifully, so I can pull a handful or two every time I want my house to smell fantastic, or to satisfy any urgent cookie cravings. If you like baking with maple syrup you might also like these crisp maple shortbread cookies.
- 2 cups (270 g) all-purpose flour (I prefer unbleached)
- 1/4 teaspoon (1.5 g) salt
- 1/2 teaspoon (2.4 g) baking powder
- 1/2 teaspoon (4 g) baking soda
- 1 cup (200 g) white sugar
- 3/4 cup (185 g) salted butter, at room temperature
- 1 egg
- 1/4 cup (60 mL) maple syrup
- 1/2 teaspoon (2.5 mL) maple extract (optional but delicious)
- 1/4 teaspoon (1.25 mL) vanilla extract
- 1/4 cup (50 g) maple or white sugar, for rolling dough balls
- Combine flour, salt, baking powder and baking soda in a medium sized bowl and set aside.
- In a large bowl (use a stand mixer if you have one), cream together white sugar and butter.
- When the sugar and butter mixture is creamy and lightened in colour (about 2 minutes in stand mixer, 4 minutes by hand), add in the egg and beat until very well blended.
- Add maple syrup, maple and vanilla extracts and beat again.
- Add flour mixture, 1/2 cup (67 g) at a time, beating well after each addition. When all the flour is incorporated, cover the bowl and refrigerate for 1 hour to allow good hydration and to firm up the dough.
- After one hour, preheat oven to 350F.
- Scoop dough out using a small cookie dough scoop or two teaspoons, forming balls approximately 1 inch (2.5 cm) in diameter. If freezing, place on a parchment-lined baking tray; once frozen, transfer the dough balls to an airtight container and store in freezer for up to 6 months.
- Roll each ball in the maple sugar, then place on parchment-lined baking sheets, spacing dough balls 2 inches (5 cm) apart.
- Bake for 8 – 9 minutes until tops are beginning to crack. Let cool for 15 minutes on baking sheets before transferring to a wire rack to cool completely.
- If freezing, place the dough balls on a parchment-lined baking tray before rolling in sugar. Once frozen, transfer the dough balls to an airtight container and store in freezer for up to 6 months. To bake from frozen, put the dough balls on a parchment-lined sheet while the oven preheats, then roll in sugar and bake. You may need to add another minute or two to the cooking time; remove from oven when tops are beginning to crack.
- Cookies will keep for 5 days at room temperature or can be frozen for up to 6 months.
Makes 3 dozen cookies.