These Crunchy Maple Cookies are a delightful blend of sweet, earthy maple and a satisfyingly crisp texture that melts in your mouth. Perfectly golden and irresistibly fragrant, they’re a treat that feels both indulgent and comforting. With just 30 minutes of prep and 15 minutes of baking, you’ll have a batch ready to enjoy or share in no time.
Each bite offers a symphony of flavors—rich maple syrup paired with buttery undertones and a hint of warmth from vanilla. The cookies’ crunchy exterior gives way to a tender center, making them a joy to savor. Whether paired with coffee or enjoyed on their own, these cookies are a simple yet unforgettable delight.
Ingredients for Crunchy Maple Cookies
- 1¼ cups (10 oz/284 g) butter, softened (unsalted preferred)
- 1 cup (6 oz/170 g) dark brown sugar (light brown sugar can be substituted)
- ½ cup (4 fl oz/120 ml) dark maple syrup (use pure maple syrup for best flavor)
- ½ teaspoon maple extract (optional, for extra maple flavor)
- 3¼ cups (16¼ oz/461 g) all-purpose flour (spooned and leveled for accuracy)
- ¼ cup (1 oz/28 g) cornstarch (helps create a tender texture)
- ¼ teaspoon salt (enhances flavor)
Step-by-Step Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or using a large bowl and a handheld electric mixer), cream together the butter and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the maple syrup and maple extract (if using) until fully combined.
- In a medium bowl, whisk together the flour, cornstarch, and salt. Gradually add this mixture to the butter mixture, mixing just until evenly combined.
- Wrap the dough in cling wrap and refrigerate for at least 2 hours (or up to 2 days) to firm up.
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- On a well-floured surface, roll out half of the dough to ¼-inch (6-mm) thickness, keeping the remaining dough refrigerated to stay cold.
- Cut out cookies using a 2-inch (5-cm) maple leaf cookie cutter (or your preferred shape) and transfer them to the prepared baking sheets, spacing them about 1 inch (2½ cm) apart.
- Gather and reroll the scraps until the dough becomes too soft to work with. Return this dough to the fridge to chill while you work with the remaining chilled dough.
- Bake for 12-15 minutes, or until the cookies start to turn a pale golden brown around the edges.
- Let the cookies cool on a wire rack while you bake the remaining batches.
- Store in an airtight container at room temperature for up to 3 days.
Maple Glaze & Topping Ideas
Take your Crunchy Maple Cookies to the next level with a simple maple glaze! Mix 1 cup powdered sugar with 2 tablespoons dark maple syrup and 1-2 teaspoons milk until smooth. Drizzle over cooled cookies for a sweet, glossy finish. For extra crunch, sprinkle with chopped pecans or a pinch of flaky sea salt before the glaze sets.
Perfect Pairings for Serving
These cookies pair wonderfully with a warm cup of coffee or tea for a cozy treat. For a festive dessert platter, serve them alongside spiced apple cider or a scoop of vanilla ice cream. They also make a delightful gift when packaged in a cute tin or box!
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. You can also freeze the dough for up to 1 month—just roll it out and cut shapes straight from the freezer, adding a minute or two to the baking time.
Time-Saving Tricks for Busy Bakers
Short on time? Skip the rolling and cutting by shaping the dough into a log, wrapping it in cling wrap, and chilling. Slice into ¼-inch rounds and bake as directed. Alternatively, use a cookie scoop to drop dough onto the baking sheet for a rustic look. No need to chill the dough if you’re in a hurry—just bake immediately for slightly softer cookies.
Common Questions Answered
Can I use light maple syrup? Yes, but dark maple syrup adds a richer flavor. What if I don’t have a stand mixer? A handheld electric mixer or even a sturdy wooden spoon will work—just mix until the butter and sugar are fluffy. Why chill the dough? Chilling prevents the cookies from spreading too much, ensuring they stay crisp and hold their shape.
Crunchy Maple Cookies
Ingredients
- 1¼ cups butter, softened
- 1 cup dark brown sugar
- ½ cup dark maple syrup
- ½ teaspoon maple extract optional
- 3¼ cups all-purpose flour
- ¼ cup cornstarch
- ¼ teaspoon salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), cream together the butter and brown sugar until it is light and fluffy.
- Beat in the maple syrup and maple extract (if using).
- In a medium bowl, whisk together the flour, cornstarch, and salt, then gradually add the flour mixture to the butter mixture just until evenly mixed.
- Wrap the dough in cling wrap and refrigerate for at least 2 hours and up to 2 days.
- When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
- On a well-floured surface, roll out half of the dough to ¼-inch (6-mm) thick, leaving the rest in the refrigerator to stay cold.
- Cut out cookies with a 2-inch (5-cm) maple leaf cookie cutter (or shape of your choice) and transfer to the prepared baking sheets, leaving about 1 inch (2½ cm) of space between.
- Gather and reroll scraps until the dough becomes too soft to work with. Return this dough to the fridge to chill while you work with the chilled half.
- Bake for 12-15 minutes, until the cookies start to turn a pale golden brown around the edges.
- Let cool on a wire rack while you bake the remaining cookies.
- Store in an airtight container at room temperature for up to 3 days.
