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.
Equipment
- Stand Mixer with Paddle Attachment
- Medium Cookie Scoop with Release Lever (1 1/2 - 2 tbsp capacity)
Ingredients
- 6 tbsp unsalted butter, softened
- ½ cup granulated sugar (plus 1/4 cup for rolling the cookies)
- 6 tbsp dark brown sugar
- 1 large egg
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- ½ tsp maple extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 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
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes on medium speed, until fluffy.
- Scrape the bowl down, and mix in the egg, maple syrup, vanilla extract and maple extract.
- In a bowl, combine the flour, corn starch, baking soda, salt and cardamom. With the mixer on low, add the dry ingredients by spoonfuls, mixing just until the dough is combined.
- Use a medium cookie scoop with a release lever (approximately 1 1/2 - 2 tbsp capacity) to scoop 2 dozen balls of dough.
- Roll the dough balls in the 1/4 cup granulated sugar. Cover the dough balls and chill in the refrigerator for two hours.
- Preheat the oven to 350 F, and position a rack in the center of the oven. 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. Optional: while the cookies are hot from the oven, use a round cookie cutter with a circumference that's larger than the baked cookies and "scoot" it around the cookies to pull the edges in for a perfectly circular cookie.
- 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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