Name: Maple Cookies with Easy Maple Glaze - Gluten Free
Prep time: 30 min
Cook time: 30 min
Total time: 180 min
Ingredients: 2 ⅓ cup high quality gluten-free all-purpose flour containing xanthan gum; 1 tsp baking soda; ½ tsp salt; 1 cup light brown sugar (packed); 1 stick unsalted butter (equal to ½ cup) (softened); 1 large egg; ⅓ cup pure maple syrup; 1 tsp maple extract; 1 tsp pure vanilla extract; 1 cup pecans (chopped); ⅓ cup pure maple syrup; 2 tbsp unsalted butter; 1 cup powdered sugar (sifted); a pinch of salt

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Gluten Free Maple Cookies with Pecans are drool-worthy. Seriously, I wish I could package one of these up and gift it to everyone in the world (unless you're allergic, hehe). Just. Look. At. That. Glaze.

If you're a fan of maple syrup, this one's for you. I mean, it does not get better than this. It's what my dreams are made of, and it's put me in such a daze I literally can't even think straight enough to write this post right now.

Perfectly chewy maple-flavored cookies with chopped pecans. Dipped in or drizzled with an easy homemade maple glaze that hardens into the perfect crackle when you take a bite.

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What Ingredients Do I Need to Make Gluten Free Maple Cookies?

High quality gluten-free all-purpose flour containing xanthan gum. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag).
Unsalted butter
Light brown sugar
Baking soda
Salt
Egg
Pure maple syrup* Be sure to use pure maple syrup. Grade A or Grade B will work, though Grade B is darker and more flavorful. Avoid breakfast syrups such as Aunt Jemima or Log Cabin, which contain corn syrup rather than real maple syrup. Boo!
Pure vanilla extract
Maple extract* Be sure to use maple extract, even if that means having to buy it first. Maple syrup alone isn’t enough to give these cookies that rich, unmistakable maple flavor. This recipe really needs both, and you can thank me later. I used McCormick maple extract, which you can find in the baking aisle alongside the other extracts.
Chopped pecans

What Ingredients Do I Need to Make Maple Glaze?

Unsalted butter
Pure maple syrup
Powdered sugar
Salt

It doesn't get any simpler than that.

Do I Have to Chill These Cookies?

Yes, these cookies need to be chilled for 2 hours before baking. This is because the dough will be a fluffy texture after beating, making them a little too soft to roll and more likely to spread in the oven. Refrigerating the cookie dough helps it firm up enough to roll and keep its shape while baking. These cookies are well worth the wait.

If you want to break down the steps, you can make these cookies ahead of time and chill the cookie dough for up to 1-3 days. However, if chilling the dough longer than several hours, I recommend leaving it out at room temperature for 30 minutes before rolling and baking.

How to Make Gluten Free Maple Cookies:

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until smooth.
Add the egg and beat on high speed until just combined.
Add the maple syrup, maple extract, and vanilla extract. Beat until combined.
Add the flour mixture to the wet ingredients and mix on low speed until just combined.

Add the chopped pecans and beat on low speed until evenly dispersed. The dough should be soft and fluffy.
Cover the bowl with plastic wrap and chill the dough for 2 hours. The dough can be made ahead and refrigerated for 1–3 days. If chilled longer than a few hours, let it sit at room temperature for 30 minutes before rolling and baking.
Once the dough has chilled, preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats, or lightly grease with butter.
Roll the dough into balls using approximately 1½ tablespoons of dough per cookie. Place the dough balls on the prepared cookie sheets, spacing them 2 inches apart on all sides.

Bake for 12–13 minutes, or until the edges are lightly browned. The centers may still look soft; they will firm up as the cookies cool.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Allow the cookies to cool completely before drizzling with glaze.

How to Make Maple Glaze:

Heat a small saucepan over low heat. Add the butter and maple syrup, stirring until the butter is melted and the mixture is combined.
Whisk in the powdered sugar and a pinch of salt until smooth. Sift the powdered sugar beforehand to prevent lumps.
Remove from heat and immediately drizzle the glaze over the cooled cookies. The glaze will set completely within 1 hour.

The glaze while it's still wet (not hardened).

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Maple Cookies with Easy Maple Glaze - Gluten Free

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Prep Time: 30

Cook Time: 30

Chilling Time: 2

Total Time: 3

Yield: cookies

Chewy maple cookies with chopped pecans, finished with a simple maple glaze for a sweet, crisp finish.

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Author: Madison @ Wonders of Cooking

Equipment

Ingredients

For the Maple Cookies:

2 ⅓ cup high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
1 teaspoon baking soda
½ teaspoon salt
1 cup light brown sugar packed
1 stick unsalted butter (equal to ½ cup) softened
1 large egg
⅓ cup pure maple syrup
1 teaspoon maple extract
1 teaspoon pure vanilla extract
1 cup pecans chopped

For the Maple Glaze:

⅓ cup pure maple syrup
2 tablespoon unsalted butter
1 cup powdered sugar sifted
a pinch of salt

Instructions

For the Maple Cookies:

In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2 ⅓ cup high quality gluten-free all-purpose flour containing xanthan gum, 1 tsp baking soda, ½ tsp salt
In a large bowl or bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar on medium speed until smooth.
1 cup light brown sugar, 1 stick unsalted butter (equal to ½ cup)
Add the egg and beat on high speed until just combined.
1 large egg
Add the maple syrup, maple extract, and vanilla extract. Beat until combined.
⅓ cup pure maple syrup, 1 tsp maple extract, 1 tsp pure vanilla extract
Add the flour mixture to the wet ingredients and mix on low speed until just combined.
Add the chopped pecans and beat on low speed until evenly dispersed. The dough should be soft and fluffy.
1 cup pecans
Cover the bowl with plastic wrap and chill the dough for 2 hours.
The dough can be made ahead and refrigerated for 1–3 days. If chilled longer than a few hours, let it sit at room temperature for 30 minutes before rolling and baking.
Once the dough has chilled, preheat the oven to 350°F. Line two large cookie sheets with parchment paper or silicone baking mats, or lightly grease with butter.
Roll the dough into balls using approximately 1½ tablespoons of dough per cookie. Place the dough balls on the prepared cookie sheets, spacing them 2 inches apart on all sides.
Bake for 12–13 minutes, or until the edges are lightly browned. The centers may still look soft; they will firm up as the cookies cool.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack. Allow the cookies to cool completely before drizzling with glaze.

For the Maple Glaze:

Heat a small saucepan over low heat. Add the butter and maple syrup, stirring until the butter is melted and the mixture is combined.
⅓ cup pure maple syrup, 2 tbsp unsalted butter
Whisk in the powdered sugar and a pinch of salt until smooth. Sift the powdered sugar beforehand to prevent lumps.
1 cup powdered sugar, a pinch of salt
Remove from heat and immediately drizzle the glaze over the cooled cookies. The glaze will set completely within 1 hour.

Notes

Be sure to use pure maple syrup. Grade A or Grade B will work, though Grade B is darker and more flavorful. Avoid breakfast syrups such as Aunt Jemima or Log Cabin, which contain corn syrup rather than real maple syrup. Boo!

**Be sure to use maple extract, even if that means having to buy it first. Maple syrup alone isn’t enough to give these cookies that rich, unmistakable maple flavor. This recipe really needs both, and you can thank me later. I used McCormick maple extract, which you can find in the baking aisle alongside the other extracts.

Storage Instructions: Store in an airtight container at room temperature for up to one week.

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