Soft Maple Cookies

Flavorful!

Amazingly Delicious!

Irresistible!

If you lack self control in the kitchen, skip this post and move on please.

[As my husband would say ~To the living room with a glass of milk perhaps~ 😉 because these cookies are like fresh maple syrup topped pancakes.]

~Preheat your oven to 350 degrees. Set your baking sheets aside.

~ In a large bowl or your kitchen aide, Whip 1 Cup of Keri Gold Butter (2 sticks softened) until smooth.

~ Beat in 2 1/2 Cups of brown sugar (packed of course). Beat approximately 2 minutes until creamy.

~Add 1 Cup of REAL maple syrup. Whip.

~On low speed continue to stir in 1/2 C. of sour cream, 2 eggs, 1 tsp of vanilla extract, 1/2 tsp baking soda, 1 tsp of salt.

~Beat on high speed until well combined. Scrape the sides and beat again as needed.

~Once mixed well, add in 1 1/2 Cups of flour. Stir well. Add 1 more cup of flour. (We use combo of white and wheat and it turns out great. If you add all wheat, just add another dollop of sour cream to keep the batter from being too dry once baked.)

~Mix well and note the dough will be very soft compared to other cookie dough.

~ Scoop balls of dough onto a cookie sheet about 3 inches apart. Bake 14 minutes. (Or if the edges begin to turn lightly brown.)

~Remove and let cool. Transfer to parchment paper or a wire rack over parchment to allow easy clean up after applying the glaze.

TO MAKE THE GLAZE:

~Combine and melt 1/4 Cup of butter and 1/2 Cup of maple syrup in a small saucepan over medium heat. Once butter is completely melted and maple syrup is mixed in, remove from heat. Add 1 1/2 Cups of confectioners’ sugar and a pinch of salt. Set aside for 20 minutes to cool and thicken a bit.

~Spoon glaze over each cooled cookie. Allow 30 minutes for the glaze to set before serving.

~These cookies are soooo delicious. Even better, they taste more flavorful as they keep! Altogether, working great as make ahead cookies. If you are looking to put a sweet treat in the freezer, simply bake cookies, cool, and store in an airtight container or vacuum seal. When ready to use (stores up to 3 months) take out of the freezer placing into the refrigerator overnight. Glaze prior to serving.

Happy Baking!!!

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