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; a pinch of salt

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. Just. Look. At. That. Glaze.

If you're a fan of maple syrup, this one is 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 on in no time and gives the perfect little 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. Either Grade A or Grade B, which is darker and more flavorful, are good in this recipe. Do not use breakfast syrups such as Aunt Jemima or Log Cabin, as they are artificial and contain no maple syrup at all, only corn syrup. Boo!
Pure vanilla extract
Maple extract* Be sure to use maple extract in this recipe, even if that means having to go out and buy it first. The maple syrup alone isn't enough to produce a real maple-forward cookie. This recipe 100% needs both, and you can thank me for it later. I used McCormick brand, which is found in the same aisle as baking/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 do need to be chilled for 2 hours before baking. This is because the dough will be a soft and fluffy texture after beating, making them a little too soft to roll and more likely to spread out in the oven and become misshapen. Refrigerating the cookie dough helps it to 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-sized mixing bowl, add flour, baking soda, and salt. Whisk until combined. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, on medium speed; cream the butter and brown sugar together until smooth.
Add in the egg, increasing the speed to high, and beat until just combined.
Add in the maple syrup, maple extract, and vanilla extract. Beat until combined.
Add the flour mixture to the wet, and mix on low speed until just combined.

Add in the chopped pecans; beat on low speed until evenly dispersed. Tip: The dough should be fluffy and soft.
Cover the top of the bowl in plastic wrap, and chill for 2 hours in the refrigerator. Tip: You can make this recipe ahead of time and chill the dough for 1-3 days. If chilling the dough longer than several hours, I recommend letting it sit at room temperature for 30 minutes before rolling and baking.
Once cookies have chilled: Preheat oven to 350 F. Line two large cookie sheets with parchment paper, a silicone baking mat, or lightly grease them with butter.
Roll the dough into balls, (1.5 tablespoon of dough = 1 cookie). Place on the prepared cookie sheets spaced two inches from all sides and other cookies.

Bake for 12-13 minutes until the edges are lightly browned. It's okay if the center still looks soft - it should harden up once cooled.
Allow the cookies to cool for 5 minutes on the cookie sheets before transferring them to a wire rack. Tip: Allow them to cool completely before drizzling on the glaze.

How to Make Maple Glaze:

Heat a small saucepan over low heat. Melt the butter and maple syrup together, stirring to combine.
Whisk in powdered sugar and a pinch of salt until smooth. Tip: You may want to sift the powdered sugar first to ensure there are no lumps.
Remove from heat. Immediately drizzle over cooled cookies. (The glaze will harden completely within one 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

Perfectly chewy maple-flavored cookies with chopped pecans. Dipped in or drizzled with an easy homemade maple glaze that hardens on in no time and gives the perfect little crackle when you take a bite.

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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
a pinch of salt

Instructions

For the Maple Cookies:

In a medium-sized mixing bowl, add flour, baking soda, and salt. Whisk until combined. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, on medium speed; cream the butter and brown sugar together until smooth.
Add in the egg, increasing the speed to high, and beat until just combined.
Add in the maple syrup, maple extract, and vanilla extract. Beat until combined.
Add the flour mixture to the wet, and mix on low speed until just combined. Add in the chopped pecans; beat on low speed until evenly dispersed. Tip: The dough should be fluffy and soft.
Cover the top of the bowl in plastic wrap, and chill for 2 hours in the refrigerator. Tip: You can make this recipe ahead of time and chill the dough for 1-3 days. If chilling the dough longer than several hours, I recommend letting it sit at room temperature for 30 minutes before rolling and baking.
Once cookies have chilled: Preheat oven to 350 F. Line two large cookie sheets with parchment paper, a silicone baking mat, or lightly grease them with butter.
Roll the dough into balls, (1.5 tbsps. of dough = 1 cookie). Place on the prepared cookie sheets spaced two inches from all sides and other cookies. Bake for 12-13 minutes until the edges are lightly browned. It's okay if the center still looks soft - it should harden up once cooled.
Allow the cookies to cool for 5 minutes on the cookie sheets before transferring them to a wire rack. Tip: Allow them to cool completely before drizzling on the glaze.

For the Maple Glaze:

Heat a small saucepan over low heat. Melt the butter and maple syrup together, stirring to combine.
Whisk in powdered sugar and a pinch of salt until smooth. Tip: You may want to sift the powdered sugar first to ensure there are no lumps.
Remove from heat. Immediately drizzle over cooled cookies. (The glaze will harden completely within one hour.)

Notes

*Be sure to use pure maple syrup. Either Grade A or Grade B, which is darker and more flavorful, are good in this recipe. Do not use breakfast syrups such as Aunt Jemima or Log Cabin, as they are artificial and contain no maple syrup at all, only corn syrup. Boo!

**Be sure to use maple extract in this recipe, even if that means having to go out and buy it first. The maple syrup alone isn't enough to produce a real maple-forward cookie. This recipe 100% needs both, and you can thank me for it later. I used the McCormick brand, which is found in the same aisle as baking/other extracts.

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

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