#maple sugar

maple sugar cookies!!!

note: all ingredients should be at room temp at the start of the recipe for the batter to behave properly. also this is a TWO DAY PROJECT!!! the dough has to chill in the fridge overnight before you can bake the cookies 😢

ingredients!

2 3/4 cup all-purpose flour

1/2 tsp baking powder

1 tsp salt (kosher or otherwise)

1 cup butter (unsalted is best)

1 cup and 1/2 cup maple sugar (you can substitute the 1 cup for brown sugar if needed)

1 large egg (or 2 small ones)

1/2 cup maple syrup (it can be super cheap; no need to break the bank here) (and you can use a bit more than this; 1/2 cup is just the closest easy measurement! i usually use about 3/5 cup but you really can just do 1/2 cup and eyeball the rest)

materials!

3 tbsp cookie dough scoop (you can just measure out 3 tbsp or so of dough though)

2 bowls (you could use one but i like two because they kinda have to be different sizes)

stand mixer (hand mixers are annoying for this, but they do work…)

rubber spatula

2 half sheet pans (18” x 13” each) lined with parchment paper

fridge

oven

instructions!

first of all: for super soft cookies, add 1/4 cup more butter. for harder, more crunchy cookies, cook for a bit longer. and if you think they look boring, you can always frost them or drizzle them with maple syrup!

whisk together the flour, baking powder, and salt

use your mixer (with paddle attachment) to cream the butter and the 1 cup of sugar. should be light and fluffy and almost double the volume (about 2-3 min on medium high, usually). scrape with spatula to make sure there isn’t any stuck way up high on the sides or on the attachment.

turn the mixer to low and add the egg. SLOWLY add the maple syrup (like really slow. it takes all of fifteen seconds guys) and beat until they are combined. DO NOT OVERMIX.

then, slowly (again haha) add the dry stuff you mixed in step 1 and beat until just combined (AGAIN). i like to keep the mixer beating for about thirty seconds after they’re combined, just to make sure the dough won’t separate in the fridge.

cover the bowl of cookie dough with plastic wrap (i mean you could eat a little before you cover it up) and put it in the fridge overnight.

preheat oven to 365 degrees fahrenheit (185 degrees celsius). lube line your pans while waiting for the oven to heat.

make the cookies!!! put the 1/2 cup maple sugar (this one does have to be MAPLE sugar or it defeats the whole purpose of MAPLE sugar cookies) into a shallowish small bowl. take about 3 tbsp dough (about the size of an ice cube) and make it into a cute lil ball. roll the ball around in the sugar until it’s all coated (this is really fun and also really messy). do this for all the dough.

put the sugar-coated dough balls on the baking sheets about 2.5 or so inches apart. bake (one pan at a time unless you have a crazy huge oven) for 10-13 min. the edges should look kinda crispy, but the centers should still look pretty soft (but not jiggly).

cool before eating (trust me on this one). you can store the cookies for about 5 days in a bag in the fridge; you can also freeze them and enjoy them when acotar 6 comes out 🙃

ENJOY THE FUCK OUT OF THESE COOKIES!!!!! (delusions of handsome redheaded princelings with white horses, smokehounds, and tragic backstories may occur)

i really hope you like these cookies!!!