Crunchy Maple Cookies
These Crunchy Maple Cookies are a delightful blend of sweet, earthy maple and a satisfyingly crisp texture that melts in your mouth. With just 30 minutes of prep and 15 minutes of baking, you’ll have a batch ready to enjoy or share in no time.
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.
Tried this recipe?Let us know how it was!