Vermont is the state that produces the most maple syrup, and these cookies are a sure-fire way to highlight that flavor. It’s a rich, round, caramel-like sweetness that's almost impossible to ignore, and these cookies are loaded with it. These moist, soft and buttery confections will melt in your mouth.
Maple syrup is classified as grade A or B, with B being darker and more assertively flavored than A. When it comes to baking, grade B is the best choice because its stronger flavor will really shine amidst the other ingredients. (Grade A works best for drizzling on pancakes or waffles.)
Vermont maple cookies
24
10 minutes
10 minutes
20 minutes
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup maple syrup (preferably grade B)
Heat the oven to 400 F, and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a large bowl with an electric mixer, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla, and beat until smooth.
Alternate adding the dry ingredients and the maple syrup to the wet ones in a few batches, beating to incorporate in between.
Roll a regular teaspoon of batter into a ball and put onto the baking sheet. Place the dough balls about 2 inches apart.
Bake for 8 to 10 minutes, until the cookies are golden brown around the edges.
Remove the cookies from the oven, and transfer them to a wire rack to cool.