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Impeccably chewy and packed with a triple dose of maple flavor (in the form of pure maple syrup, maple extract, and a maple sugar coating) these flavor-packed cookies are also made with browned butter for a toasty, nutty, and—especially when paired with maple— an almost butterscotch-like flavor.
And as an added bonus, because the dough uses brown butter in its liquid form, you don’t need to soften butter beforehand (win), the dough can be mixed entirely by hand without an electric mixer required (double win), and you can bake your cookies immediately, no chilling required (triple win)!
In terms of seasonal cookies, let’s think outside the box (and by box, I mean the ubiquitous fall/winter flavors of pumpkin, peppermint, and gingerbread). Maple might not be as widespread in fall baking recipes, but it certainly deserves the spotlight as much as its -ber month cousins, and these cookies are a great way to give maple its much deserved moment. Maple is, afterall, good for more than just pancakes!
I’m ashamed to admit I’ve been ignoring humble maple just as much as you have, as there are startlingly few recipes that use maple syrup in our archives. I definitely need to remedy that, stat!
In the meantime… these cookies are the best way satisfy your most urgent maple cravings short of a shortstack of pancakes. They’re just as chewy as your favorite molasses cookies, but with the unique flavor of maple shining through, plus delicately crispy edges and a touch of crunch from the larger grains of maple sugar. Add in a little brown butter for some roasty toasty goodness, and, well, you’ve got yourself a smashing success of a cookie.
(more…)from Love and Olive Oil https://ift.tt/fFiP2ET
