Maple syrup doesn't last long in my house. I like to "put it in my oatmeal" which, as a roommate once pointed out, means I'm actually floating an oatmeal island in a vast syrupy sea. When I learned about Grade B maple syrup I thought, "Well, here's my solution! If I have a more intensely flavored maple syrup, I'll use less of it." Ah, the sweet naiveté of youth...
Yes, I'm still independently supporting the small farmers of Vermont. But Grade B maple syrup has been a revelation for other reasons—namely baking. The intense flavor ensures that your baked goods, like these cookies, actually taste like maple.
These cookies are thin and chewy and sweet. I added ginger and cinnamon to round out the maple flavor, though the maple is still featured. In my opinion, these are just the type of treat you want to gobble up on an autumn afternoon. And if you're into food-scented candles (I see them everywhere, someone has to be), then take note: baking these cookies makes your house smell like pancakes in the best possible way.
Adapted from Simply Recipes
Note: This is a wet dough, which makes it very important to chill it in the refrigerator for at least one hour.
- Yield:makes about 30 cookies
- Active time: 20 minutes
- Total time:1 hour 30 minutes
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup Grade B maple syrup
In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt.
In a large bowl, beat butter and sugar together until light and fluffy, about 4 minutes.
Beat in vanilla and egg until well combined. Add maple syrup and beat until combined.
Add flour mixture to wet ingredients in two additions, stirring until just incorporated. Cover bowl with plastic wrap and refrigerate one hour.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Drop dough by the tablespoon onto the baking sheet, keeping cookies three inches apart. Bake cookies until golden around the edges, about 10 minutes. Let cookies cool for 10 minutes on sheet until moving to a cooling rack.