Ingredients:

  • 1/2 cup unsalted butter, softened (115g)
  • 3/4 cup brown sugar, packed (150g)
  • 1/4 cup pure maple syrup (60ml)
  • 1 large egg (50g)
  • 1 tsp vanilla extract (5ml)
  • 1 tsp maple extract (5ml)
  • 2 cups all-purpose flour (250g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 cup powdered sugar, sifted (120g)
  • 2 tbsp pure maple syrup (30ml)
  • 1 tbsp unsalted butter, melted (14g)
  • 1 pinch salt

Instructions:

  1. Cream the softened butter and brown sugar until smooth. Beat in the egg, maple syrup, vanilla, and maple extract.
  2. Gradually stir in the flour, baking soda, and salt until just combined.
  3. Divide the dough into two flat discs, wrap in plastic, and place in the freezer for 20–30 minutes to stabilize the butter fats.
  4. Preheat your oven to 350°F (175°C).
  5. Scoop rounded tablespoons of chilled dough and place them 2 inches apart on a lined baking sheet. Bake for 10–12 minutes, or until the edges are set and the centers are slightly puffed.
  6. While cookies cool on a wire rack, whisk together powdered sugar, maple syrup, melted butter, and salt to create the glaze.
  7. Dip the cooled cookies halfway into the glaze or drizzle using a fork.