Maple Cookies with Easy Maple Glaze - Gluten Free
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Yield: 28 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.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!