Honey and maple team up to create sweet and chewy cookies that last for weeks... unless you eat them all right away.
Course: Dessert, Snack
Keyword: cookies, maple
Author: Beth Cato
3/4cupunsalted butter1 1/2 sticks, softened
1cuplight brown sugarpacked
1large eggroom temperature
1 1/2teaspoonsmaple flavor
1cupbread flouror all-purpose flour, but cookies will be less chewy
maple sugar or turbinado sugar for the tops, optional
In a large bowl, beat the butter until smooth. Add the sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg, vanilla extract, and maple flavor.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt. Sift together.
Slowly stir together the wet and dry ingredients until just combined. Wrap the dough in plastic wrap and stash in the fridge for several hours or days.
When you're ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. If you want to add some sparkle to the cookies, place some maple sugar or turbinado sugar in a saucer and dip in the tops of the dough balls. The cookie dough, even straight from the fridge, has a soft Play Doh-like consistency, so it will spread some when it bakes; keep this in mind when you space the cookie dough balls.
Teaspoon-sized cookies need to bake 9 to 12 minutes; Tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Cookies will keep in a sealed container for weeks; store between layers of waxed paper or parchment. They are excellent for travel or shipping.