Glazed Maple Cookies
If you’re looking for the perfect fall cookie that isn't pumpkin flavored, these glazed maple cookies are it! Soft, chewy, and finished with a crisp, sweet maple glaze, they highlight the warm, cozy flavor of maple in every bite.
Ingredients
For the cookies:
- 200 grams dairy free butter
- 175 grams brown sugar
- 2 egg yolks
- 2 teaspoon maple extract
- 50 grams pure maple syrup
- 230 grams almond flour
- 175 grams tapioca flour
- 1.5 teaspoon baking powder
- 1.5 teaspoon xanthan gum
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
For the glaze:
- 100 grams powdered sugar
- 1 tablespoon melted dairy free butter
- 1 teaspoon maple extract
- 55 grams pure maple syrup
Instructions
- Preheat your oven to 350.
- First, add the butter and brown sugar to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to cream together the butter into the sugar until creamy and smooth with no butter clumps visible.
- Next, add in the egg yolks, maple extract, and maple syrup and mix well, again until creamy and smooth.
- Then, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. I bake about 5 at a time. Bake for 13-14 minutes, rotating your cookie sheet at the halfway point to ensure even baking for all of the cookies.
- While the cookies bake, whisk together all of the glaze ingredients in a small bowl. If the glaze firms up, gently warm it before using. It tends to harden quickly, so glaze the cookies efficiently once they’ve cooled!
- Allow the cookies to cool, glaze them generously, and enjoy! Store these in an airtight container in the fridge. These cookies stay delicious and soft for several days in the fridge.