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.
Like the idea of having frozen cookie dough on hand. Great idea.
These look absolutely delicious! So important that you used both the syrup and the extract. The flavor of maple often almost disappears in the baking process.
I agree. Extracts like maple, coconut, lemon and almond are so useful!
i don’t think we can get maple extract here in australia. nevertheless these look delicious:)
I realize it is not universally available, which is a shame as it is useful in lots of recipes!