Soft Maple Sugar Cookies

⏱️ Time Breakdown

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 24 cookies

📝 Ingredients List

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Electric hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Wire cooling rack

Step-by-Step Beginner-Friendly Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup. 🥣
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In a separate large bowl, cream the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 3 minutes.
4. Add the maple syrup, egg, and vanilla extract to the butter mixture, beating well until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix! 🥄
6. Scoop rounded tablespoons of dough and place them on the prepared baking sheets, spaced 2 inches apart.
7. Bake for 9–10 minutes, or until the edges are just set but the centers still look slightly soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. ✨

💡 Pro Tips Section

• Storage: Keep these cookies in an airtight container at room temperature for up to 5 days. They stay soft longer if you store them with a slice of apple.
• Substitutions: For a nuttier flavor, you can swap half of the all-purpose flour for oat flour.
• Texture: If you prefer a flatter cookie, gently press down on the dough balls with the bottom of a glass before baking.

Variations

• Maple Nut: Fold in 1/2 cup of finely chopped pecans for a delicious crunch.
• Maple Glaze: Whisk 1 cup of powdered sugar with 2 tablespoons of maple syrup to create a drizzle for the cooled cookies.

FAQ

Can I use pancake syrup instead of maple syrup? For the best results, always use 100% pure maple syrup. Pancake syrup contains additives that will alter the flavor and texture significantly.

Why did my cookies spread too much? Ensure your butter is softened but not melted. If the butter is too warm, the cookies will spread thin in the oven.