Maple GLaze Cookies

Maple is one of the flavours that almost everybody likes. Whether you add it to cakes, cheesecakes, cupcakes or in these Maple GLaze Cookies, maple adds a ton of unique earthy and caramel flavour. These cookies are light and airy with a subtle maple flavour and topped with a smooth maple glaze.

About This Maple GLaze Cookie Recipe

• This cookie recipe has a simple list of ingredients, and that is the recipe that I use in my Cut-Out Cookies.
• We need All-Purpose flour, CornStarch, Powdered sugar, Egg Yolk, Butter, Vanilla and Maple Extract. Let's talk about them individually.
• All-purpose flour is the foundation and structure of these cookies.
• Cornstarch creates a tender and delicate crumb which melts in your mouth.
• This recipe uses Powdered Sugar instead of granulated sugar, and that is because powdered sugar makes the cookie texture extra tender. Granulated sugar is more suitable for drop cookies.

• Egg Yolk plays the role of bonding the ingredients together. Due to the cornstarch and powdered sugar content in the recipe, we need an ingredient that adds more bonding. Here comes the egg yolk.
• Just like any other cookie recipe or baked item, we need some fat content, which is Butter in this recipe. On top of the fat source, Butter adds flavour and makes the cookies softer.
• For flavouring the cookies, we usually add vanilla extract, but this recipe requires Maple Extract to enhance the maple flavour.

For The Glaze

The maple glaze contains a few ingredients, which includes, Powdered sugar, Butter, Maple Syrup, and Extract. The glaze consistency depends on the powdered sugar to maple extract ratio. The more powdered sugar, the more settling and crusty the glaze, and the more maple syrup will make a runny and sticky glaze.

How To Make These Cookies

• This recipe uses room-temperature butter (not too soft, though). Leave the butter at room temperature before starting to bake.
• Mix the butter, powdered sugar, cornstarch, and salt until smooth and silky.
• Add the egg yolk and vanilla extract.
• Add the flour in two or three passes and mix well after each. You would have a soft and smooth dough in the end.
• Shape the dough into a disc, cling wrap, and chill for one hour.

• Lightly flour a clean surface and roll out the dough. For easier rolling, place the dough between two pieces of wax paper.
• Once the dough is ¼ of an inch thick, use your favourite cookie cutter to cut the dough. Make a half-inch hole in the center of half of the cookies.
• Place the raw cookies on a lined baking sheet in the fridge for 15 to 20 minutes.
• In the meantime, preheat the oven to 325F. Bake the cookies for 8-10 minutes or until the edges look set. Do not overbake them, as it makes them dry and brown.
• Let them cool down for a few minutes, then transfer them to the cooling rack to cool down fully.
• If you are dusting or icing them, dust or ice them first, then assemble them with the filling.
• Dip the cookie with a hole in the middle in the icing and place it on a rack for the icing to set.
• Place about one teaspoon of the filling on the cookie with no hole, and place the iced or dusted cookie over it. Let the cookies set for 15 minutes before serving.

How To Make The Glaze

Melt the butter and add it to the powder sugar add the maple syrup and extract and mix well. If the glaze is too stiff, add a bit of maple syrup, one teaspoon at a time. If it is too runny, add more powdered sugar. Glaze should sit on top of the cookies and not run to the sides.

See more related posts here;Cut-Out Cookies,

Spice Cookies With Maple Glaze

📖 Recipe