These Brown Sugar Sourdough Maple Cookies are soft, chewy, and bursting with sweet maple flavor. The sourdough gives them a unique twist that sets them apart from regular cookies!
Every bite feels like a cozy hug. I mean, who doesn’t love cookies that taste like a delicious stack of pancakes? I could snack on these all day long! 😋
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. In a pinch, you can use salted butter but reduce the added salt in the recipe. Coconut oil or margarine can also work if you’re looking for a dairy-free option.
Brown Sugar: This adds moisture and sweetness. Dark brown sugar deepens the flavor even more. If you don’t have brown sugar, you can substitute with granulated sugar, but your cookies will be less chewy.
Sourdough Starter: Using sourdough gives a unique tang and depth. If you don’t have sourdough, you can use yogurt or buttermilk, but you may need to adjust the flour slightly.
Pure Maple Syrup: This is key for flavor. If you’re out, you can replace it with honey or agave syrup, but the flavor will differ. It’s best to use real maple syrup for that authentic taste.
Flour: All-purpose flour is standard, but you could substitute up to half with whole wheat flour for a nuttier flavor and slightly denser texture.
How Do I Achieve the Perfect Texture in My Cookies?
The texture of your cookies is key to their success. Here are some tips:
- Start with softened butter for easy creaming. It helps trap air, making cookies light and fluffy.
- Don’t overmix the dough when combining wet and dry ingredients. This can make cookies tough. Mix just until everything is incorporated.
- Let the cookies cool for a few minutes on the baking sheet before moving them. This helps maintain their shape and prevents them from breaking.
- For chewier cookies, you can chill the dough for 30 minutes before baking. This slows down the spreading and results in a thicker cookie.
Brown Sugar Sourdough Maple Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1/2 cup sourdough starter (discard or active)
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon ground nutmeg (optional)
- Coarse sugar, for rolling
For the Maple Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful cookie recipe will take about 20 minutes of preparation time and an additional 10-12 minutes for baking. Allow some extra time for cooling and glazing, for a total of about 40 minutes before you can enjoy these tasty treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper or silicone mats so your cookies won’t stick.
2. Cream the Butter and Sugar:
In a large bowl, combine the softened butter and brown sugar. Using a hand mixer or a sturdy spoon, beat them together until the mixture is light and fluffy. This step is crucial as it helps to create a soft cookie texture!
3. Mix in the Wet Ingredients:
Next, add in the egg, sourdough starter, maple syrup, and vanilla extract. Beat everything together until it’s well combined and smooth.
4. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, salt, along with the cinnamon and nutmeg if you’re using them. Make sure there are no lumps!
5. Mix Together the Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture, using a spatula or mixing spoon. Stir gently until just combined—avoid overmixing to keep your cookies tender.
6. Shape the Cookie Dough:
Scoop out tablespoon-sized amounts of cookie dough and roll them into balls. Roll each ball in coarse sugar to add a little extra sweetness and crunch!
7. Arrange and Flatten:
Place the sugar-coated dough balls evenly spaced on your prepared baking sheets. Gently flatten each one with your palm or the bottom of a glass, so they bake evenly.
8. Bake the Cookies:
Pop the cookies in the preheated oven and bake for about 10-12 minutes. Keep an eye on them; they’re done when the edges look set, and the tops have nice cracks. The centers should still be slightly soft.
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. This helps them firm up before transferring to a wire rack to cool completely.
10. Prepare the Maple Glaze:
While the cookies are cooling, whisk together the powdered sugar, maple syrup, and vanilla extract in a small bowl. Adjust the consistency as desired by adding a little more syrup or powdered sugar—aim for a drizzle-able texture.
11. Drizzle the Glaze:
Once the cookies have cooled, generously drizzle the maple glaze over each cookie using a spoon or a piping bag for a nice finish.
12. Enjoy!
Let the glaze set for a few minutes before serving. These delightful cookies pair perfectly with a warm cup of coffee or tea. Enjoy every sweet, chewy bite!
These Brown Sugar Sourdough Maple Cookies are sure to be a hit! The combination of flavors makes them a delightful treat for any occasion. Happy baking!
Can I Use a Different Sugar Instead of Brown Sugar?
Yes, you can substitute granulated sugar for brown sugar, but the cookies will be less chewy and have a lighter flavor. If you want a similar texture, consider using light brown sugar instead to maintain that rich flavor.
Can I Use Cold Butter for This Recipe?
It’s best to use softened butter for this recipe. Cold butter won’t cream properly with the sugar and will result in a denser cookie. If you’re short on time, you can microwave the butter for about 10-15 seconds, just until soft but not melted.
What Should I Do If the Dough is Too Sticky?
If your cookie dough is too sticky, try chilling it in the fridge for about 30 minutes. This will help firm it up, making it easier to scoop and roll into balls. You can also lightly flour your hands while shaping the cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze them for up to 3 months—just make sure to thaw before enjoying again!