Dessertsbiggerbolderbaking4.7
Crunchy Maple Cookies
Shortbread cookies get a maple makeover with my Crunch Maple Cookies recipe, perfect for Autumn and holiday gatherings!
👥 48 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
📝 Preparation Steps
1
In the bowl of a stand mixer fitted with a paddle attachment (or with a large bowl and a handheld electric mixer), cream together the butter and brown sugar until it is light and fluffy.
2
Beat in the maple syrup and maple extract (if using).
3
In a medium bowl, whisk together the flour, cornstarch, and salt, then gradually add the flour mixture to the butter mixture just until evenly mixed.
4
Wrap the dough in cling wrap and refrigerate for at least ⏱️ 2 hours and up to 2 days.
5
When ready to bake, preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper.
6
On a well-floured surface, roll out half of the dough to ¼-inch (6-mm) thick, leaving the rest in the refrigerator to stay cold.
7
Cut out cookies with a 2-inch (5-cm) maple leaf cookie cutter (or shape of your choice) and transfer to the prepared baking sheets, leaving about 1 inch (2½ cm) of space between.
8
Gather and reroll scraps until the dough becomes too soft to work with. Return this dough to the fridge to chill while you work with the chilled half.
9
Bake for ⏱️ 12-15 minutes, until the cookies start to turn a pale golden brown around the edges.
10
Let cool on a wire rack while you bake the remaining cookies.
11
Store in an airtight container at room temperature for up to 3 days.
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