Ingredients:

  • 115g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 60ml pure Grade A amber maple syrup
  • 1 large egg, room temperature
  • 5ml maple extract
  • 5ml vanilla extract
  • 280g all-purpose flour, sifted
  • 5g cornstarch
  • 5g baking soda
  • 2g sea salt
  • 120g confectioners' sugar
  • 30ml pure maple syrup
  • 15ml milk or heavy cream
  • 0.5g salt

Instructions:

  1. Cream the cool, softened butter and dark brown sugar together in a stand mixer on medium-high speed until the texture is aerated and looks like pale, fluffy sand.
  2. Lower the mixer speed and incorporate the egg, 60ml maple syrup, vanilla, and maple extract. Mix until the batter is fully emulsified.
  3. Sift together the all-purpose flour, cornstarch, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Scoop the dough into 24 balls using your scoop. Place them on a tray, cover with plastic wrap, and refrigerate for 1 hour. This step is where the magic happens — the flour hydrates, and the maple flavor intensifies.
  5. Preheat your oven to 180°C (350°F). Line two large sheets with parchment paper. Space the chilled dough balls about 5 cm apart.
  6. Bake for 9 to 10 minutes until the edges are just barely golden. The centers will still look quite soft and maybe even a little shiny. Trust me, they will firm up as they cool.
  7. While the cookies cool, whisk 120g of confectioners' sugar, 30ml maple syrup, 15ml of milk, and a pinch of salt. The consistency should be like thick honey. Drizzle it over the completely cooled cookies. Wait until the icing sets into a matte finish before stacking them.