Canadian Maple Syrup Cookies
12 servings
150 minutes
Canadian maple syrup cookies are a true embodiment of the warmth and coziness of northern traditions. This recipe is rooted in the rich history of maple syrup, one of Canada's main symbols. The cookies have a rich caramel flavor complemented by the gentle sweetness of maple syrup and light nutty notes. They are crispy on the edges and soft inside, while the maple glaze adds elegance and refinement. This treat pairs perfectly with hot tea or coffee, creating an atmosphere of homey comfort. They are often made for holidays and family gatherings, with the aroma of fresh baking filling the home with warmth and joy. It's not just a cookie; it's a true gastronomic symbol of Canada that brings pleasure in every bite.
1
Mix flour, baking soda, and salt in a medium bowl. Set aside. Using a mixer, beat the butter (145 g) and brown sugar on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Add maple syrup (80 ml) and vanilla extract, then beat on high speed.
- Wheat flour: 291 g
- Soda: 1 teaspoon
- Salt: 0.5 teaspoon
- Butter: 175 g
- Brown sugar: 200 g
- Chicken egg (large): 1 piece
- Maple syrup: 160 ml
- Vanilla extract: 1 teaspoon
2
Add the dry ingredients to the mixture and then mix. Add the nuts and beat on low speed until combined. The dough will be cream-colored and soft. Cover and chill it in the refrigerator for 2 hours. The dough can be stored in the fridge for up to three days. If the dough has been in the fridge for longer than a few hours, let it sit at room temperature for at least 30 minutes before baking, as it will be quite firm.
- Wheat flour: 291 g
- Nuts: to taste
3
Preheat the oven to 176–177 degrees. Roll the cookie dough into balls, about 1.5 tablespoons of dough per cookie. Bake each batch for 12–13 minutes until they are golden on the edges. The centers will look very soft.
4
Remove from the oven. Cool the cookies on the trays for 5 minutes before transferring to a rack to cool completely. Maple glaze can be added.
5
Maple glaze: 30 grams of butter, 80 ml of maple syrup, 112 grams of sifted powdered sugar, a pinch of salt to taste. In a small saucepan over low heat, melt the butter and maple syrup, stirring occasionally. Once the butter is melted, remove from heat and stir in the sifted powdered sugar. Drizzle over cooled cookies. The glaze will harden in about 1 hour.
- Butter: 175 g
- Maple syrup: 160 ml
- Powdered sugar: 112 g
- Salt: 0.5 teaspoon