Description
These cookies are so darn tasty, and the pure maple syrup keeps them chewy too. Honestly, it’s hard to stay away from them! Recipe makes 24-30 cookies.
Ingredients
- 3 cups All-purpose Flour
- ½ teaspoons Fine Salt
- 16 Tablespoons Unsalted Butter, Room Temperature
- ½ cups Granulated Sugar
- ½ cups Light Brown Sugar
- 1 whole Large Egg Yolk
- ½ cups Pure Maple Syrup
Preparation
In a medium mixing bowl, whisk together the flour and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment or BeaterBlade attachment, beat butter and both sugars together on medium speed for 3 minutes. Reduce speed a little and add egg yolk and pure maple syrup; mix until combined. Add flour mixture and mix just until combined. Wrap cookie dough well in plastic and chill for a minimum of 2 hours (or up to several days).
Preheat oven to 325ºF and line 2 half sheet pans with Silpat liners. Roll chilled cookie dough to 1/4-inch thickness between layers of wax paper. Freeze rolled cookie dough for 15 minutes before cutting shapes with lightly floured cookie cutters (imprint design if using plunge cutters). Transfer cutouts to prepared pans and return to freezer for 15 minutes.
Bake one pan at a time in the center of the oven for about 15 minutes or until the cookies just begin to turn golden around the edges. Cool completely. Store in airtight container.
Recipe adapted from Martha Stewart.
