High Altitude Soft Maple Cookies
Soft and chewy maple cookies, made with real maple syrup, and spiced with a pinch of cardamom.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 6 tbsp unsalted butter, softened
- ½ cup granulated sugar (plus 1/4 cup for rolling the cookies)
- ¼ cup + 2 tbsp dark brown sugar, lightly packed
- 1 large egg
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp maple extract
- ½ tbsp corn starch
- ¾ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ⅛ tsp ground cardamom
- 2 cups all-purpose flour, spooned and leveled
Instructions
- Measure the softened butter, sugar, brown sugar, egg, maple syrup, extracts, corn starch, baking soda, salt and cardamom into a mixing bowl.
- Use an electric mixer (stand or hand held), and beat the mixture for 2 minutes until fluffy and well combined.
- Add the flour, and use a spatula to fold the flour into the dough until completely incorporated.
- Use a small cookie scoop with a release lever (or tablespoon) to scoop 2 dozen balls of dough.
- Roll the dough balls in the 1/4 cup granulated sugar.
- Place the dough balls in an airtight container and refrigerate for two hours.
- Preheat the oven to 350 F, and line a baking sheet with parchment paper.
- Place the chilled cookie dough balls 2 inches apart on the baking sheet, and bake on the center oven rack for 8 minutes.
- Cool the cookies on the pan for 1 minute, then transfer to a cooling rack to cool completely.
Notes
Leftover cookies should be stored in an airtight container for up to 3 days, or wrapped well and frozen for 3-6 months.
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