These Glazed Maple Cream Cheese Cookies were subjected to repeated experimentation as I perfected the dough, first rolling it in maple sugar, then realized no, a glaze drizzle was the way to go. I had to make sure that worked, too, to a delicious and beautiful result.
These cookies are something special. So special I entered them in the annual Star Tribune cookie contest. Alas. Those judges apparently didn’t deem them special enough.
Therefore, I present the recipe for your enjoyment. If you love maple like I do, I think you’ll rate them quite highly.
Bready or Not Original: Glazed Maple Cream Cheese Cookies
These soft, chewy perfectly-sweetened cookies are a must for any maple lovers!
Equipment
- large cookie scoop or tablespoon
Ingredients
Dough
- 1 cup unsalted butter (2 cubes) softened
- 8 ounce cream cheese softened
- 3/4 cup white sugar
- 3/4 cup brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 1/2 teaspoons maple flavor
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup white chocolate chips
- 1 cup pecan pieces
Glaze
- 1 cup confectioners’ sugar
- 1/3 cup real maple syrup
Instructions
- Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
- Cover dough and chill for at least two hours or overnight.
- Preheat oven to 350 degrees. Line baking sheet with parchment paper.
- Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
- Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
- Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.
