Description

Craving a buttery, maple-infused treat that’s perfect for sharing? What if you could bake five dozen soft cookies packed with white chocolate chips and pecans, drizzled with a smooth maple glaze, in just 30 minutes of active time? Maple Cookies, with 29 reviews, are your answer—ideal for holiday trays, cookie exchanges, or cozy snacks

Ingredients

Cookies

Butter (1 cup, softened): Adds richness and tenderness. Sub: Vegan butter or coconut oil.
Sugar (3/4 cup): Sweetens and tenderizes cookies. Sub: Coconut sugar or 1/2 cup sugar + 2 tablespoons maple syrup.
Brown sugar (3/4 cup, packed): Adds moisture and molasses flavor. Sub: Coconut sugar or 1/2 cup brown sugar + 2 tablespoons maple syrup.
Large eggs (2, room temperature): Bind and add structure. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Maple flavoring (1 teaspoon): Provides distinct maple taste. Sub: Pure maple syrup (2 teaspoons, reduce sugar by 1 tablespoon) or vanilla extract.
All-purpose flour (2-1/2 cups): Forms cookie structure. Sub: Gluten-free flour blend or 1-1/4 cups whole wheat + 1-1/4 cups all-purpose.
Baking soda (1 teaspoon): Helps cookies rise and spread. Sub: No substitute; critical for texture.
Salt (1 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/2 teaspoon for low-sodium.
White baking chips (2 cups): Add creamy sweetness. Sub: Dark chocolate chips, butterscotch chips, or vegan white chocolate chips.
Chopped pecans (1 cup): Provide nutty crunch. Sub: Walnuts, almonds, or sunflower seeds for nut-free.

Maple Glaze

Butter (1/3 cup, cubed): Creates smooth glaze base. Sub: Vegan butter or coconut oil.
Confectioners’ sugar (1-3/4 cups): Sweetens and thickens glaze. Sub: Reduce to 1-1/2 cups or use maple sugar.
Maple syrup (1/3 cup): Adds rich maple flavor. Sub: Honey or agave syrup (flavor will vary).
Maple flavoring (1/4 teaspoon): Enhances maple taste. Sub: Vanilla extract or omit.

These ingredients are pantry-friendly and festive, creating a wholesome, indulgent treat

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Instructions

Preheat oven and prep: Preheat to 350°F (177°C). Prepare ungreased baking sheets; optionally line with parchment for easy cleanup. Tip: Parchment prevents sticking and simplifies removal.
Cream wet ingredients: In a large bowl, cream 1 cup softened butter, 3/4 cup sugar, and 3/4 cup brown sugar with a mixer or whisk until light and fluffy (5-7 minutes). Beat in 2 eggs and 1 teaspoon maple flavoring until well blended. Tip: Room-temperature eggs ensure a smooth dough; scrape bowl sides for even mixing.
Combine dry ingredients: In a medium bowl, whisk 2-1/2 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. Tip: Sift if flour is clumpy for a lighter texture.
Mix dough: Gradually beat dry ingredients into the creamed mixture until just combined. Stir in 2 cups white baking chips and 1 cup chopped pecans. Tip: Don’t overmix to keep cookies soft; use a sturdy spoon for thick dough.
Shape and bake: Drop dough by rounded tablespoonfuls (about 1 tablespoon each) 2 inches apart onto baking sheets. Bake for 10-12 minutes until golden brown. Cool on pans for 2 minutes, then transfer to wire racks to cool completely (about 30 minutes). Tip: Use a cookie scoop for uniform size; underbake slightly (10 minutes) for softer cookies.
Make glaze: In a small saucepan, melt 1/3 cup cubed butter over medium heat. Remove from heat. Gradually beat in 1-3/4 cups confectioners’ sugar, 1/3 cup maple syrup, and 1/4 teaspoon maple flavoring until smooth. Tip: Whisk vigorously for a smooth glaze; adjust sugar for desired thickness.
Glaze and serve: Drizzle glaze over cooled cookies using a spoon or piping bag. Let glaze dry completely (about 1 hour). Store between waxed paper in airtight containers. Tip: Place cookies on a wire rack over parchment to catch glaze drips; chill briefly to speed drying.