Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 1 cup light brown sugar, packed (200g)
  • 1/4 cup pure maple syrup (60ml)
  • 1 large egg, room temperature
  • 1 tsp pure maple extract (5ml)
  • 1 tsp vanilla extract (5ml)
  • 2 1/4 cups all-purpose flour (280g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)

Instructions:

  1. Beat the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy (about 3 minutes).
  2. Add the egg, maple syrup, maple extract, and vanilla extract. Beat on medium speed until fully combined and smooth.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients on low speed, mixing just until no streaks of flour remain.
  4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to prevent spreading.
  5. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  6. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) and place them 2 inches apart on the sheet.
  7. Bake for 10–12 minutes until edges are golden brown while the centers still look slightly soft.
  8. Let the cookies rest on the hot pan for 5 minutes before transferring to a wire rack.