Maple Cookies with Easy Maple Glaze - Gluten Free
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Yield: 28 cookies
Chewy maple cookies with chopped pecans, finished with a simple maple glaze for a sweet, crisp finish.
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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 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.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!