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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 1: Cream Butter and Sugar
• In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes.
Step 2: Add Wet Ingredients
• Blend in the maple syrup, egg, and vanilla extract until fully combined. Scrape down the sides of the bowl as needed.
Step 3: Combine Dry Ingredients
• In a separate bowl, whisk together the flour, baking soda, and ground cinnamon.
Step 4: Mix Dry and Wet Ingredients
• Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Step 5: Shape Cookies
• Using a cookie scoop, measure out 1 1/2 to 2 tablespoons of dough per cookie. Roll into balls and place on the prepared sheets, spacing them about 2 inches apart. Flatten each ball to about 1/2 inch thick using the bottom of a glass.
Step 6: Bake
• Bake for 10-12 minutes, until the cookies are set but still soft. Let them cool completely on the baking sheets.
Step 7: Prepare Maple Icing
• In a medium bowl, whisk together powdered sugar, 3 tbsp of maple syrup, and 1 tbsp of milk until smooth. Adjust consistency with more milk if necessary, one teaspoon at a time.
Step 8: Ice Cookies
• Dip the tops of the cookies into the glaze or spoon it over, spreading gently.
Step 9: Add Garnishes
• While the glaze is still wet, sprinkle with roasted chopped pecans or crumbled bacon, if using.
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