1.5 Cups Salted Butter
1.5 Cups Dark Brown Sugar, packed
2/3 Cup Maple Syrup
1 Tbsp Pure Vanilla Extract
2 Tbsp Pure Maple Extract
2 Large Eggs
5 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
1 Cup Butter
2/3 Cup Maple Syrup
3 Cups Powdered Sugar
2 Tsp Pure Maple Extract
1 Tsp Pure Vanilla Extract
Recipe adapted from Half Baked Harvest.
1. Preheat oven to 350 degrees F.
2. Mix flour, baking soda, baking powder, and salt in a large bowl. Set aside.
3. In the bowl of a large mixer, cream together the butter, sugar, and maple syrup.
4. Add in the eggs, one at a time, scraping the bowl after each addition.
5. Mix in the extracts.
6. Mix in the flour mixture until just combined.
7. Refrigerate the dough for at least 1 hour and up to 12 hours.
8. Roll the dough into 1" balls and place 1 inch apart on a baking sheet.
9. Bake for 8-12 minutes or until just golden brown. Let cool on a wire rack.
For the Icing:
1, Cream the butter on high speed for about 5 minutes.
2. Add in the extracts and maple syrup and mix thoroughly.
3. Add the powdered sugar and then turn the mixer on slow speed until the powdered sugar is mixed in, then beat on high for about 3 more minutes or until the frosting is light and fluffy.
4. Frost the cooled cookies generously.
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